Favorite Recipe / Banana Bread

Banana bread with quinoa flakes

This egg, butter and gluten-free cake achieves the feat of being deliciously fragrant and incredibly moist thanks to the combination of psyllium and quinoa flakes.

And since it is almost devoid of fat, nothing prevents you from spreading it with almond puree or peanuts!

Extract from the book "Chia, lin et Psyllium" written by Clémence Catz and published by La Plage.

Ingredients :

- 300 g very ripe banana flesh (about 3 bananas)

- 3 tbsp. tablespoons melted coconut oil (or olive oil)

- 200ml almond milk

- 120 g corn flour

- 40 g of coconut flour

- 60g quinoa flakes

- 70 g of muscovado sugar + 3 teaspoons

- 1 tbsp. psyllium

- 2 tbsp. teaspoon gluten-free baking powder

- 1 tbsp. baking soda

- 1 pinch of salt

- 2 pinches of natural vanilla extract powder

- 1 tbsp. teaspoon powdered ginger

Banana bread preparation

Preheat the oven to 200°C (th. 6-7).

Mix the banana flesh with the oil and the almond milk.

In a large container, combine the corn and coconut flours, quinoa flakes, sugar, psyllium, baking powder, baking soda, salt and spices. Add the banana preparation and mix well to obtain a cream

homogeneous. Pour into a greased and floured or parchment-lined cake tin. Sprinkle with sugar.

Bake for 10 minutes, then lower the temperature to 170°C (th. 5-6) and bake for another 30 minutes: a knife inserted into the cake should come out dry. Leave to cool in the barely open oven, unmold and enjoy

lukewarm or cold.

Store in a clean tea towel in the refrigerator and consume within 3 days.

Tips

Customize this cake with chopped walnuts or almonds, dark chocolate chips, spices or matcha tea...

Our favorite version: rum and candied ginger!