I always fancy nice cakes especially if it is containing fruit. But never tried to bake banana bread before. Since I started my gluten free refine sugar free diet, I wanted to use more fruit and nuts in my baking rather than GF Flour.
GF flour does not mean healthy flour, just does not contain gluten ( Gliadin/Glutenin/Glutelin which are found in wheat, rye, barley and oats ). They can still rise your blood sugar levels. Also xanthan gum or guar gum are usually added into GF flour to become dough sticky. Some researches are showing that these gums are laxative and affecting people with digestive issues. It might be better to avoid these gums and use alternatives options like Psyllium husk, chia seeds, flaxseeds etc..
I recently attended a food photo workshop with Daniela Exley and baked this banana bread for photo workshop but different version. I used coconut flour in that one but here I am sharing almond flour version which I believe it has a better taste.
2 ripe big bananas
4 chopped dates
2 tbsp. organic grassfed butter
100 gr or 1 glass of ground almond
1 1/2 tsp GF baking powder
1 tsp vanilla ( no sugar)
3 organic eggs
Pre heat oven on 160 C. Put a baking paper in cake pan. Mix all ingredients except dates in the blender. The cake batter should be runny. Add chopped dates and mix it together by hand last time. Pour into cake pan and bake 50-55 minutes until the top is golden brown. Let it cool down. Slice more than 1 piece because you will love the taste. Enjoy!
P.S: if you have nut and dairy allergies, use 3 bananas, 70 gr coconut flour with 50 ml coconut oil and 2 tbsp. chia seeds and 5 eggs for coconut version.