Earl Grey Banana Loaf Cake (gluten free

Ingredients

Produce
- 3 Bananas, large
- 150 g Dried fruit

Refrigerated
- 3 tbsp Almond milk
- 3 Eggs

Baking & Spices
- 75 g Almond flour
- 1 tsp Baking powder, gluten free
- 60 g Coconut sugar
- 200 g Gluten free flour - i used free from fairy's wholegrain plain flour
- 1 tsp Spice - adjust quantity according to taste preference, mixed
- 2 tbsp Tapioca flour or arrowroot flour
- 2 tsp Vanilla extract

Oils & Vinegars
- 3 tbsp Olive oil or melted coconut oil

Other
- 2 Earl grey teabags (or about 4 tsp loose leaf tea

Time
Prepare: 25M
Cook: 45M
Total: 1H 10M

Found on nourisheveryday.com

Description

A really lovely gluten free earl grey banana loaf cake made with wholegrain flours and naturally sweetened with coconut sugar. Healthy, dairy free and easy to make! (Please note, this recipe post includes Amazon affiliate links. The links mean I earn a small commission on the purchase but at no extra cost to you; this helps to support my blog!) For the last few weeks Ive been playing around with a new gluten free flour range made by Vicki Montague, aka The Free From Fairy. Shes a talented recipe developer and blogger who specialises in coeliac-friendly food. And now, shes also put her brand name to a bespoke flour blend. Free From Fairys gluten free flour is quite a unique product in that its not based on rice flour; instead it combines whole grain teff, buckwheat and sorghum. These flours are richer in fibre and protein; excellent for a GF blend, which typically tends to come more starchy than anything else. (Its why you hear some people describe gluten free baked goods as unhealthier than regular wheat baked goods; the flour base is usually more starchy and calorie-dense). In this earl grey banana loaf cake, Ive used Free From Fairys Gluten-Free Wholegrain Plain Flour, though you can also get a self raising version, which is really convenient. Combining it with some lovely almond flour and mashed bananas, it makes a sweet, dense loaf cake. Its studded with chewy dried fruit for total indulgence (which also makes it a nice easy-to-make substitute for a fruit cake at Christmas time!). I initially made this loaf cake for an event which asked me to incorporate tea into my food (ah catering fun!). So, I added a few teaspoons of finely ground earl grey tea leaves right into the batter. They add a subtle, malty flavour; Ive been told the final flavour of this earl grey banana loaf cake is reminiscent of the old-school malt fruit loaves you find in the supermarket (e.g. Soreen). I love a slice of my loaf lightly toasted in the oven and spread with salted butter, or cashew butter for a dairy free option. It keeps well in the fridge for up to a week and you can slice it up and freeze it too (where it should last about 3 months). If youd like to purchase Vickis amazing flours, you can do so on Amazon here: (1) Gluten-Free Wholegrain Plain Flour and (2) Gluten-Free Wholegrain Self Raising Flour. Alternatively you can also purchase a bulk six-pack directly from Vicki by visiting her online shop here. Earl Grey Banana Loaf Cake

Directions

Preheat oven to 190 C and line a medium-sized loaf tin with baking paper along the base and sides (I used a deep loaf tin which is approximately 17.5cm x 8.5cm measured at the base).Mash the bananas into a smooth puree, and set aside.In a large mixing bowl, combine the gluten free flour, almond flour, tapioca flour, coconut sugar, baking powder and mixed spice. Give it all a good stir so there are no lumps. Empty the tea leaves from the tea bags and add these to the dry mixture too - if the tea leaves are in large pieces, grind them finely using a mortar and pestle or spice grinder first.In a separate bowl, whisk together the eggs, almond milk, olive oil and vanilla extract. Make a well in the centre of the dry ingredient mixture and pour in the whisked egg mix and the mashed bananas. Stir everything thoroughly until it's combined into a smooth thick batter. Fold in the dried fruit.Scoop the mixture into the lined loaf tin and smooth it so it's spread in the tin evenly.Pop the tin into the oven and turn the oven heat down to 160 C. Bake for approximately 45 minutes, or until the top of the loaf has turned a dark golden brown and the centre feels firm to touch.Allow the loaf to cool in the tin for about 20-30 minutes, then place on a wire rack, uncovered, to cool completely; the cake will firm up a little more as it cools so it will become easier to slice. Once it's cooled to room temperature, slice and serve (or store away for later).

Serves: 12 slices, approximately
Prepare: PT25M
Cook Time: PT45M
TotalTime: PT1H10M

nourisheveryday.com

294 0 2017-08-03 13:50:24

Title:	Earl Grey Banana Loaf Cake (gluten free \| Nourish Everyday
Descrition:	A gluten free earl grey banana loaf cake made with wholegrain flours and naturally sweetened with coconut sugar. Healthy, dairy free and easy to make!

Earl Grey Banana Loaf Cake (gluten free

Produce
- 3 Bananas, large
- 150 g Dried fruit

Refrigerated
- 3 tbsp Almond milk
- 3 Eggs

Baking & Spices
- 75 g Almond flour
- 1 tsp Baking powder, gluten free
- 60 g Coconut sugar
- 200 g Gluten free flour - i used free from fairy's wholegrain plain flour
- 1 tsp Spice - adjust quantity according to taste preference, mixed
- 2 tbsp Tapioca flour or arrowroot flour
- 2 tsp Vanilla extract

Oils & Vinegars
- 3 tbsp Olive oil or melted coconut oil

Other
- 2 Earl grey teabags (or about 4 tsp loose leaf tea

The first person this recipe

nourisheveryday.com

294 0

Found on nourisheveryday.com

Site Name

Nourish Everyday

Site Title

Earl Grey Banana Loaf Cake (gluten free | Nourish Everyday

Site Description

A gluten free earl grey banana loaf cake made with wholegrain flours and naturally sweetened with coconut sugar. Healthy, dairy free and easy to make!