Osher Günsberg's banana bread

This plant-based, gluten-free banana bread recipe from Osher Günsberg is a feel-good sweet treat that is best enjoyed with a warm pot of tea. The secret trick to bring the cake batter together? A homemade flax ‘egg’ made from flax meal and water, a clever technique that adds extra fibre to your baked goods.

Diet starts tomorrow banana bread Credit: Jiwon Kim

• serves

  8

• prep

  10 minutes

• cook

  1:15 hour

• difficulty

  Easy

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Ingredients

• 1 tbsp (7 g) flaxseed meal
• 2 ½ tbsp water
• 3 bananas
• 3 tbsp unsalted almond butter
• 3 tbsp coconut oil, melted
• 100 g coconut sugar (or organic brown sugar)
• 30 - 45 ml maple syrup
• ½ tsp sea salt
• 120 ml unsweetened almond milk
• 12 g baking powder
• 193 g almond meal
• 200 g gluten-free flour blend (see Note)
• 150 g gluten-free quinoa flakes
• 56 g roughly chopped raw walnuts
• Dairy-free spread, or peanut butter, to serve

Resting time: 10 minutes

Instructions

1. Preheat the oven to 175˚C and line a loaf pan with baking paper. To make the flax ‘egg’ combine the flaxseed meal with the water in a small bowl and allow to rest for 5 minutes while you prepare the remaining ingredients.

2. Mash the bananas well with a potato masher or fork until smooth, then add the flax ‘egg’, almond butter, coconut oil, sugar, maple syrup, salt and almond milk and whisk well to combine.

3. Add the baking powder, almond meal, gluten-free flour and quinoa flakes and half the walnuts. Mix well to combine. Transfer the batter to the prepared loaf tin and sprinkle with the remaining walnuts. Bake for 1 hour and 15 minutes, until golden brown and a cake tester comes out clean.

4. Allow the banana loaf to rest in the tin for 10 minutes, then transfer to a cooling rack. Cool completely before slicing. Serve with your spread of choice and a cup of tea.

Note

Ingredients to make Osher’s gluten-free flour blend;

1 ½ cups brown rice flour

½ cup potato starch

¼ cup white rice flour

¼ cup tapioca flour

 

Method

Blend together and store in a secure container in a dry place.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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