This recipe is loosely based on a recipe by Stephanie Alexander from her Cooks Companion cook book, which I adore. Since we don't eat wheat, dairy or sugar I have had to change it quite a bit but the end result was just as delicious as the original version.
You will need
125g dairy free spread, plus extra for greasing
3/4 cup honey
2 eggs
2 large very ripe bananas, mashed
1/2 teaspoon pure vanilla
250g plain flour - I used the Organ brand, which is wheat free, plus extra for dusting
1 teaspoon bicarb soda
1/2 teaspoon of salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup milk with 1 teaspoon of lemon juice added - I used soy
What to do
Preheat your oven to 170 degrees Celsius (electric fan forced).
Grease & flour a loaf tin and line the bottom with baking paper.
Grease & flour a loaf tin and line the bottom with baking paper.
Cream spread and honey until it resembles thick cream, approx 2-3 minutes. Add eggs & vanilla and beat until combined. Stir in banana.
Sift together flour and bicarb and stir into mixture, alternating with milk mixture. (So sift in some flour, stir, add some milk mixture, stir etc)
Add salt, cinnamon & allspice and stir until well combined. Or you can sift with flour mixture, however I find wheat free flour hard enough to sift as it is without adding more ingredients to the mix!
Pour mixture into tin, it will be quite wet but don't worry.
Bake for 1 hour & 15 minutes or until golden brown on the outside and an inserted skewer comes out clean. I would check at an hour and then give it the extra 15 minutes if needed, which mine did.
Place tin on a wire rack and cool for a few minutes, and then turn out onto rack to cool completely. Store in an airtight tin, or slice into portions, wrap, label & keep in the freezer until needed.
You could cook this in any tin, even make muffins for school lunches, just adjust the cooking time accordingly.
I bet you can't stop at just one piece!
Enjoy :-)
Kristen xo
Sift together flour and bicarb and stir into mixture, alternating with milk mixture. (So sift in some flour, stir, add some milk mixture, stir etc)
Add salt, cinnamon & allspice and stir until well combined. Or you can sift with flour mixture, however I find wheat free flour hard enough to sift as it is without adding more ingredients to the mix!
Pour mixture into tin, it will be quite wet but don't worry.
Bake for 1 hour & 15 minutes or until golden brown on the outside and an inserted skewer comes out clean. I would check at an hour and then give it the extra 15 minutes if needed, which mine did.
Place tin on a wire rack and cool for a few minutes, and then turn out onto rack to cool completely. Store in an airtight tin, or slice into portions, wrap, label & keep in the freezer until needed.
You could cook this in any tin, even make muffins for school lunches, just adjust the cooking time accordingly.
 |
| Voila! |
I bet you can't stop at just one piece!
Enjoy :-)
Kristen xo
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