I’m finally back up and running again!! This is my first post since moving into our new house and then having my computer crash, where I unfortunately lost a lot of my recipes and photo’s. To say I was devastated was an understatement. However, I’ve dusted myself off, picked myself back up and started again! Just made sure that I now have an adequate backup for future use……a harsh lesson has been learnt!!
I am also the proud owner of a new portable photo studio, so that I can produce more professional looking photos. So please bear with me while I get used to using it.
As I was without a computer for more than 2 weeks, I used the time to do lots of creating and experimenting in the kitchen. I’ve been working on sweet and savoury recipes, one of which has been this banana walnut bread. In the beginning it was quite basic. But as I experimented with it more and more, it developed into what I’m sharing with you today.
The boys have given this bread the thumbs up. Even our youngest has thoroughly enjoyed it and he is quite fussy when it comes to tastes and textures. You can eat this bread anytime of the day, because it’s not overly sweet and it stays quite moist for a couple of days before firming up. You can also use a sandwich press to lightly toast it (just be mindful of the delicate streusel topping) or you can use the microwave to reheat it for about 12 seconds or so to refresh it.
Update: This recipe now includes ounce and cup measurements. To make the conversions easier I have increased the tapioca starch by 4 grams, millet flour and potato starch by 1 gram, coconut oil by 5ml, milk by 10ml, coconut sugar by 2 grams and the walnuts (for the streusel topping) by 1 gram. I decreased the coconut flour by 1 gram.
For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
16g (0.6 ounces or approx. 2 tablespoons) walnuts
12g (0.4 ounces or 1 tablespoon) gluten & dairy free chocolate chips
8g (0.3 ounces or 1 tablespoon) coconut sugar
50g (1.8 ounces or ⅓ cup) sorghum flour
44g (1.6 ounces or ⅓ cup) tapioca starch
36g (1.3 ounces or ¼ cup) millet flour
30g (1.1 ounces or 3 tablespoons plus 1 teaspoon) brown rice flour
26g (0.9 ounces or 2 tablespoons plus 1 teaspoon) potato starch
19g (0.7 ounces or 2 tablespoons plus 2 teaspoons) coconut flour
15g (0.5 ounces or 3 tablespoons) raw cacao powder
2 teaspoons (10ml) baking powder
1 teaspoon (5ml) xanthan gum
1 teaspoon (5ml) ground cinnamon
¼ teaspoon (1.25ml) ground nutmeg
½ (2.5ml) teaspoon salt
170g (6.0 ounces or ⅔ cup) very ripe bananas, mashed
125ml (½ cup) coconut oil, melted and cooled
72g (2.5 ounces or ½ cup plus 1 tablespoon) coconut sugar
60ml (¼ cup) dairy free milk of choice
1 teaspoon (5ml) pure vanilla extract
2 extra large eggs, at room temperature
80g (2.8 ounces or a scant ¾ cup) roughly chopped walnuts
40g (1.4 ounces or approx. ¼ cup) gluten & dairy free chocolate chips
Preheat the oven to 150C and grease and line a small loaf tin 20cm(L) X 11cm(W) X 7cm(D) with parchment. Tear off a piece large enough to extend about 3cm up both sides of the tin, so you can use it as a grip to lift the cooked bread out of the tin. That way you don’t damage the delicate streusel topping.
To make the streusel topping add all the ingredients to a small blender, but not a coffee/spice grinder. I’ve tried that before and you end up with chocolate walnut butter (although, it was nice on toast!). Now blend until you have a nice crumble, before setting aside.
In a medium bowl, mash the banana with a fork and then add the coconut oil, coconut sugar, milk, vanilla extract and eggs. Using a hand held mixer, blend until well combined.
Now sift all the dry ingredients together and add about half of it to the wet ingredients. Mix until combined and then add the remaining flour, scraping down the sides when necessary. This is quite a thick batter.
Next, stir through the walnuts and chocolate chips until evenly mixed through.
Spoon the mixture into the prepared tin and smooth over the surface.
Evenly sprinkle over the streusel topping and gently press it onto the surface.
Bake for 50-60 minutes, or until a wooden skewer comes out clean. Allow the bread to cool in the tin for about 5 minutes before lifting it out using the parchment paper and transferring to a wire rack. Now gently pull the parchment out and allow the bread to cool completely.
Once it is completely cold, place in an airtight container. Its winter here in Australia at the moment, so I’ve kept this bread in the pantry, but in summer I would store it in the refrigerator.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
170C = 150C fan = 335F
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8