We all like a sweet treat every now and then, and some of us more than others! But what if that sweet treat became a nutritious snack that delivered benefits to our bodies as well as instantly satisfying that sweet craving?
Having tried other gluten free cakes I’ve often been disappointed either by a dry solid texture or discovering that the wheat flour alternatives will have your blood sugar levels reaching sky high! It makes it all the more exciting to share this Ginger Banana Bread, it has an amazingly moist texture and great flavour. This really is so quick and easy to make and I don’t think anyone will realise its gluten free!
So these nutritional benefits? Well it doesn’t contain any refined sugars (no blood sugar peak and slump to deal with), is gluten free and can be dairy free if you opt for the coconut oil in place of the butter. We get added fibre from the flax seeds, good fats and protein from the nuts and antioxidants from the cacao. Buckwheat flour is a great addition to baking, it contains essential amino acids and is a good source of fibre. Add all the good minerals and vitamins in the bananas and we’re really winning! Just one quick extra on Buckwheat flour, although it doesn’t contain gluten, if you need to avoid gluten then please check the labelling carefully as some of the buckwheat flour I found was processed in a factory where gluten containing grains are processed and could therefore not be guaranteed gluten free.
Make sure you use really ripe bananas in this recipe as the flavour is so much better, the perfect ones are those brown speckled ones on the fruit bowl that nobody will touch! It’s also best to use Medjool dates as they are so soft and squishy they will blend down perfectly in the food processor.
Although this cake packs a nutritious punch its important to remember that it’s still a sweet treat, but so reassuring to know its a good one!! Hope you enjoy it as much as we do!
200g Medjool dates (weight without stones)
1tsp vanilla essence
50g butter or coconut oil, softened
2 large eggs
3 bananas about 500g total weight
100g ground almonds
100g buckwheat flour
2tsp ground ginger (increase to 1tbsp if you love a stronger ginger flavour)
2tbsp cacao powder
2tsp gluten free baking powder
4tbsp milled flaxseed
good pinch salt
runny honey to glaze, optional
Preheat the oven to 170ºC. Lightly grease and line the long sides and base of a 2pint loaf tin with non-stick baking parchment or greaseproof paper.
Place the dates, vanilla essence, softened butter or coconut oil, eggs and peeled bananas in a food processor. Blend for about a minute until well combined, smooth and creamy This helps introduce air into the mixture to make the final texture of the cake a little lighter.
Measure the remaining dry ingredients into a large bowl. Mix together until well combined and make a well in the centre of the mixture.
Pour the banana mixture into the centre of the well and using a large metal spoon, gently fold the ingredients together until combined. Try not to over beat or stir the mixture as you will lose some of the air that has been whisked in earlier.
Spoon the mixture into the prepared tin and bake in the oven for 55min-1hr or until a skewered inserted into the centre comes out almost clean. Lightly cover with foil halfway through cooking if it starts to brown too quickly. The banana bread should be lightly browned and still slightly springy to the touch.
Allow to cool slightly before removing from the tin to cool on a wire rack.
If you’d like to glaze the bread, simply warm a little runny honey and lightly brush over the surface of the cake before it cools completely. This is completely optional as its still great without the honey!
There are so many great ways to serve the Ginger Banana Bread for breakfast, lunch or tea. You can enjoy it on its own warm or cold, spread with a little butter or nut butter, serve with a spoonful of natural yogurt, the choice is yours! Its also make a great post workout snack or wrap up a piece and take it to work or school for when those sugar cravings begin to hit!
Store the whole Banana Bread wrapped in greaseproof paper and foil in an airtight container for 4-5days.