Please Pass the Recipe

from one generation to the next

Yvette’s Allergy Friendly Banana Bread

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My long time followers will be aware that my family is beset with food intolerances. We blame a gene passed down through my Dad’s line, but another trait from the same source gave us a love of good food, artistic creativity and the determination to make the absolute best of a difficult situation.

This fabulous banana bread was created by my youngest daughter Yvette, (an accountant, not a cook) and tweaked a little by by eldest girl Leah at “Sharing the Food We Love.” The original version was created to appeal to kids and included sultanas and choc chips, a quarter cup of each in place of the chopped walnuts.

Leah added the touch of coffee then I made a few minor changes as well, changes that were a bit of fancy footwork after I started making the loaf and discovered there were no psyllium husks in the pantry.

Because I loathe waste, there are always bananas in my freezer, bananas that have over ripened in the fruit bowl. There are a million uses for them aside from smoothies, they work perfectly, defrosted, mashed and added to muffins, cakes and banana bread or straight from the freezer for instant banana ice cream.

I’ve made this loaf several times now. The following formula is how I like it best.

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125 g butter or margarine
1/2 cup raw sugar
2 eggs, lightly beaten
2 very ripe large bananas, mashed
1/2 teaspoon vanilla essence.
2 tsp instant coffee
1 tbl sp. boiling water
1/2 cup chopped walnuts
1 cup gluten-free flour
1/4 cup fine walnut meal or psyllium husks
1/2 tsp bicarbonate soda
2 tsp baking powder

Pre-heat your oven to 180c. Grease and line a loaf tin.
Mash the banana with the dissolved coffee and vanilla essence. Set aside.
Cream the butter and sugar until light and fluffy, then beat in the egg a little at a time. Stir in the banana and chopped walnuts and walnut meal. Sift the flour and raising agents then lightly stir it into the butter.
Spoon the batter into the loaf tin and bake in the oven for approx 1 hour, or until cooked when treated with a skewer. Turn onto a wire rack to cool.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

16 comments on “Yvette’s Allergy Friendly Banana Bread

  1. Pingback: Buckwheat Banana Cake with Pecans and Maple | Please Pass the Recipe

  2. ChgoJohn
    December 4, 2013

    Love how this recipe traveled through your family, every cook making a little change. Would love to conduct a blind taste test to see whose version is the best. I’ll be the judge and I am open to bribes. 😉

    Like

    • ladyredspecs
      December 4, 2013

      The truth is, the three of us each probably think that our own version is best, we’ve all got healthy egos! Nothing like the motivation of family rivalry!

      Like

  3. ohlidia
    December 2, 2013

    I always have bananas sitting in my freezer. It seems I can’t eat them fast enough before they’re too ripe! Lovely bread Sandra and thanks for all the allergy friendly recipes you come up with.

    Like

    • ladyredspecs
      December 2, 2013

      Thanks Lidia, no reason why sensitive tummies should be discriminated against!!

      Like

  4. Fae's Twist & Tango
    December 1, 2013

    So, this is a group/family collaborated banana bread! It looks moist, nutty and delicious. Yum!

    Like

    • ladyredspecs
      December 2, 2013

      Correct! I guess it puts pay to that old adage that too many cooks spoil the broth!😀

      Like

  5. Fig & Quince
    December 1, 2013

    Mmmm, it looks so perfect and perfectly moist. BTW, reading through the comments, I plan to add a pinch of salt to my next cup of coffee like your grandma advised!

    Like

    • ladyredspecs
      December 1, 2013

      Thanks Azita. I love my strong espresso in the morning, just reluctant to add salt!

      Like

  6. marymtf
    November 30, 2013

    Very nice and just the right time of year. First day of summer tomorrow. I’m still making those banana ice creams.

    Like

    • ladyredspecs
      November 30, 2013

      Thanks, yes that ice cream is a beauty. My daughter has started adding frozen blueberries to it too, enough to add loads of colour and flavour. It’s wonderful!

      Like

  7. The Editor
    November 30, 2013

    Reblogged this on Recipe Reblog.

    Like

  8. sue marquis bishop
    November 30, 2013

    Looks so good. A great new recipe. I usually put a touch of coffee in my gingerbread and serve with boiled custard. Adds some complexity I think. Must try your approach to b-bread. Sue
    Womenlivinglifeafter50.com

    Like

    • ladyredspecs
      November 30, 2013

      I think coffee makes everything taste good! My grandma used to add a pinch of salt to her cup of coffee, but I’ve never been brave enlightenment to try it. I hope you enjoy the banana bread when you make it!

      Like

  9. Leah
    November 30, 2013

    Yum! love this banana bread!

    Like

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This entry was posted on November 30, 2013 by in Baking, Cakes, Desserts, FODMAP diet, Food, Gluten Free, Gluten free baking and tagged , , , .
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