What’s for dessert ?: Gluten free: Nigella banana bread
Imagine banana bread that is so juicy (and the second day) … You must have grated an apple when making banana bread to make it juicier, I already have such recipes on my blog. Apples are not needed for this recipe, and it is the juiciest I have ever eaten. I tried the recipe Nigelle Lawson and we were thrilled. I don’t work for anyone else anymore!
- 500 g ripe bananas (weighed with peel) + 1 ripe banana for decoration
- 2 eggs
- 100 g of sugar
- 100 g of Greek yogurt
- 125 ml of oil
- 2 teaspoons vanilla extract
- a pinch of salt
- 175 g of rice flour
- 100 g ground almonds
- 2 teaspoons baking powder (flat)
- 1/2 teaspoon baking soda (straight)
- 100 g of chocolate drops
Mash the bananas with a fork. In a bowl, whisk the eggs with the sugar. Add Greek yogurt, oil, vanilla extract and salt and stir. Add the bananas and stir. Stir in rice flour, almonds, baking powder and baking soda. Finally add the chocolate drops. Arrange the mixture in an oblong bread pan lined with baking paper. If desired, place a banana cut in half on top of the mixture and add a little sugar. Bake for 45-60 minutes in an oven preheated to 170°C (check with a toothpick if it is baked). In case you notice that the bread starts to darken too much during baking, cover the mold with aluminum foil. Leave the baked banana bread in the mold for about 10 minutes, then take it out of the mold together with the baking paper and let it cool on the grill.