Beachcomber Banana Bread

I’ve said it before and I’ll say it again: sometimes simplicity is the key; and you don’t get much simpler than banana bread.  In culinary terms banana bread is the slightly slow country cousin: soft and gentle, hearty and wholesome, great to have around but not something you would show off about.  There is something so heart-warmingly comforting about making a loaf of this sweet and nutty bread. 

For me, banana bread is a throwback to my childhood.  It reminds me of lazy days spent on the beach, windswept and salty, wrapped in a towel clutching a thick warm slice of the stuff in my hands.  We grew up not five minutes from the sea and my mum had a habit of throwing a towel or jumper over us – because this happened regardless of whether it was summer or winter – and leading us down to the beach to huddle in our beach hut, an old sandy kettle on the gas ring and a highly prized silver foil package of banana bread, still hot from the oven, kept safe on our laps.  It’s no surprise then that the beach and banana bread are held so dearly to me and why the smell of freshly baking banana bread always conjures sandy, fresh memories.

This bread is so easy to make, a positive breeze in fact and is perfect for allergy adaptation as the presence of all those mashed bananas means that the bread is able to rise despite the lack of eggs.  It makes a delicious afternoon treat, a favourite for a rainy day and a necessity for a picnic on the beach.  I would recommend that you serve it warm and on the day of its making, but it works equally well, a few days old, lightly toasted and simply buttered.  Stored in airtight container, it will last for up to four days, plus, it freezes really well so if you have a glut of overripe bananas, make a few loaves!

BANANA BREAD

Makes 1 loaf

2 - 3 very ripe bananas

100g/3½oz walnuts

100g/3½oz butter replacement (Pure Sunflower Spread)

2 eggs – 2 heaped tsp of Orgran Egg Replacer whisked together with 4 tbsp water

225g/8oz Doves Farm Gluten Free Self-raising Flour

125ml/6oz agave syrup

½tsp bicarbonate of soda dissolved in 1 tbsp of warm water

Preheat the oven to 180c (160c Fan).  Line and grease a 2lb loaf tin with baking parchment so that the paper stands up 1 inch above the tins edges in order to protect the cooking banana bread.  Place the walnuts on a baking tray and toast in the oven until gently roasted.  Remove, allow to cool and then, using a food processor, blitz the walnuts until roughly chopped.  Alternatively, roughly chop the walnuts by hand and set aside.

Roughly chop the bananas and place the butter, flour, agave syrup, bananas and egg replacer in a food processor. Mix together the bicarbonate of soda and warm water (the two will foam together on contact) and tip in to the food processor and blend until you have a smooth, creamy batter.  Add the chopped walnuts to the mixture and pulse until combined.

Pour the bread mixture in to the loaf tin and level the top with a spatula or back of a spoon.  Bake for 25 - 30 minutes until risen, firm to the touch and golden brown.  Allow to cool in the tin for ten minutes then turn out on to a wire rack, remove the baking parchment and leave to cool completely.

Comments

[C.B.]

This tasted amazing and was really easy to make (even for a slightly slow country cousin like me!). I love it warm and smothered in peanut butter.

[The Intolerant Gourmet]

Excellent choice C.B - bananas and peanut butter are so good together!

[Julia]

This was delicious the other day after swimming, was so yummy
thanks

[anne]

I took this out on a picnic and it was fantastic, amazed them all by telling them that i made it!

[The Intolerant Gourmet]

Julia, ooh swimming and banana bread, lovely!

Anne, delighted...always tell them that you made it! Enjoy

[InTolerant Chef]

Hi, just found your blog, I am a chef from Australia who has gluten and lactose intolerance. I didn't realize our names were so similar! I love this banana bread and will make it this week.Bananas are1.99 a kilo, but in summer they drop by half.
Drop by my blog some time and say hello. I haven't been going for too long and think the more information out there, the less mystery and confusion about how to cook and eat with intolerances.

[The Intolerant Gourmet]

Hi Intolerant Chef, thanks for your comment and so glad you like the recipe. Your blog looks great; I'll definitely be dropping by again and I am so in agreement with you: the more information out there the better the quality of food there will be for us intolerants.