Today my Little One is being extra cheeky & extra curious.
Quite a bit like Curious Georgeactually.
He’s getting into everything!
Oh! See what I mean?
There are those darling monkey hands reaching for a banana. Always up to something, he is.
Not quite unlike his parents!
This afternoon, I decided to bake something simple and easy – to take my mind off the car.
Still waiting to hear just how bad it is. Can it be worse than the transmission?
I find banana bread is pretty straight forward and I often switch up the recipe
to suit the flours & ingredients I have on hand – the one constant… well, bananas of course
and vanilla. Vanilla draws out the sweetness in bananas. You only need a little bit and
because of vanilla, you will use less sugar or none at all.
This really made the perfect snack today. It’s a dense, moist bread.
Not overly sweet, comforting and tasty.
I enjoyed it with a glass of unsweetened chocolate almond milk.
Definitely did the trick in clearing my head.
Baking has a way of doing that for me. The action of creating a recipe, choosing
ingredients, mixing, preparing and a happy end result.
Does it do that for you too?
What clears your head? I’d love to know.
Gluten-Free Banana Bread
1 cup of buckwheat flour
1/2 cup of All-Purpose Gluten-Free Baking Flour
2 tsp of baking powder
2 Tbsp tapioca flour
1 tsp cinnamon
1 packed cup mashed bananas
1/4 cup organic sugar
Mix flours, baking powder & cinnamon together. In another bowl, mix mashed bananas, sugar, apple sauce, olive oil and vanilla – pour into dry ingredients and mix well. Add in the hemp hearts or walnuts (or dark chocolate!)
Pour into lightly greased bread loaf pan. Slice half a banana in half and chop thin slices to place along
top of the bread, sprinkle with a little sugar and hemp hearts. Bake at 350F for 50 minutes. Let cool for 20-30 minutes before removing from the pan. Enjoy with chocolate almond milk…mmmmmm!