gluten free banana bread using a Compact Cook
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a warm slice of gluten-free banana bread, so delightful it could make even a monkey jealous! This recipe combines the natural sweetness of ripe bananas with the nutty richness of powdered almonds, all while being kind to those with gluten sensitivities. Originating from the need to use up overripe bananas, banana bread has transformed into a beloved staple in many homes. The addition of Greek yogurt ensures a moist texture, while coconut oil adds a subtle tropical twist. With a sprinkle of raisins for that burst of sweetness, each bite is a slice of heaven! So, next time you find yourself with a bunch of overly ripe bananas, remember: it's not just waste; it’s a golden opportunity for a deliciously satisfying treat.
Ingredients
- 3 Eggs
- 125 g Greek yogurt
- 35 g Coconut oil
- 4 Bananas
- 90 g Powdered almond
- 0.5 Vanilla beans
- 150 g Whole rice flour
- 1 Bag(s) Baking powder
- 80 g Raisin
Steps
- Preheat the oven at 180°C.
- Add 3 eggs, 125 g of greek yogurt, 35 g of coconut oil in the food processor bowl.
- Cut in pieces, and add 4 bananas in the food processor bowl.
- Mix manual: 7sec / 0°C / Speed 6.
- Add 90 g of powdered almond, ½ vanilla beans, 150 g of whole rice flour, 1 bag(s) of baking powder in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 6. Scrape the sides of the bowl with the spatula
- Mix manual: 5sec / 0°C / Speed 6.
- Add 80 g of raisin in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 2.
- Transfer the content of the preparation content in a cake mold.
- Cook in the oven at 180°C during 45min.
- Once out of the oven, remove from the mold and place on a rack to cool before enjoying.
