Gluten free, vegan 🌱, refined sugar free.
I love this recipe because it caters to most preferences and allergies. You can swap out alternatives for flour, milk and eggs if you wish and I always add a twist of cinnamon to give my recipes a comforting spice that reminds me of homemade banana bread. This recipe is also handy for when you have one lonely over-ripe banana that needs saving. Peeps, that’s your Sunday served!
220g plain gluten-free flour
1tsp baking powder
1tsp bicarbonate soda
1tsp xanthan gum
1/4 tsp cinnamon
1/2 tsp salt
35g maple syrup
1 over-ripe mashed banana
2tsp egg replacer - mixed with 3tbs water (or based on instructions)
265g dairy free milk
Sunflower oil spray
1. Sift all dry ingredients together.
2. Mash your over ripe banana with a fork or potato masher.
3. Add banana, maple syrup and egg replacer to dry ingredients and stir until combined.
4. Heat up your pan, spray with sunflower oil and spoon 3tbs of your mixture into the pan. Once cooked, flip and cook on the other side. Repeat and serve with fresh banana and maple syrup 🍁🍌🥞