ROZANNA PURCELL’S BANANA BREAD

For this weeks #TastyThursday Roz shares her delicious banana bread recipe. This recipe is so simple and great if you’re craving something sweet. When I baked this bread, I left it sit aside until it had fully cooled. It’s perfect for re-heating or eating cool and still tastes just as delicious when reheated 3 days later!

Ingredients

• 1 cup buckwheat flour gluten free
• 1 cup wholemeal spelt gluten free
• 2 eggs separated
• 5 bananas – 4 mashed & 1 whole
• 1tsp vanilla powder or essence
• 1/2cup coconut sugar
• 12 big medjool dates
• 1/2 cup dairy free milk – I used coconut

Method

1. Preheat oven 190ºC
2. Whisk egg whites till stiff (this avoids using baking powder).
3. Add all other ingredients into blender except the whole banana. Blend until completely smooth with no bits (especially from the dates).
4. Fold in the egg whites.
5. Pour into baking tin (lined or greased).
6. Slice the banana left and place on top. Glaze with a little honey.
7. Bake at 190ºC for 40 min. Wait until it has cooled a little before removing it from the tin, however it shouldn’t fall apart its a very sturdy mix

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