If there is one gluten free recipe I always come back to again and again, it would be for gluten free banana bread. It’s a staple in our household – and a great way to use up over-ripe bananas which are on the brink of being thrown out. In fact, the riper the banana, the better the gluten free banana bread turns out!
With Coeliac Awareness Week next week, I’ve teamed up with gluten free, caffeine free drink Barleycup to put an extra special twist on this healthy gluten free banana bread. For those that don’t know, you might not expect a drink with the name ‘Barleycup’ to be gluten free – but it is in fact certified gluten free by Coeliac UK! It is made from roasted cereals and chicory root, but a special process is used to separate the gluten from the finished product – meaning it’s safe for everyone to enjoy!
Barleycup is also caffeine free, so perfect for those trying to cut down their caffeine consumption because they drink way too much coffee (guilty!) or who really enjoy a hot drink before bedtime – but don’t want to be up all night. It comes in granules or powder, with an organic version too, but my absolute favourite is the dandelion Barleycup. It tastes similar to a mild coffee, and is simply delicious with a splash of almond milk, and a slice of my gluten free banana bread with Barleycup!
I used the original, powdered Barleycup in my gluten free banana bread and it gives it a really rich, almost earthy flavour, it’s so delicious. I also wanted to make this recipe as healthy as possible, so I have used date syrup (available in most supermarkets) as an alternative to refined sugar. Added to the sweetness of the ripe bananas, this is a gluten free, dairy free, caffeine free and refined sugar free treat!
It is so easy to make too – you literally mix everything together and bake, and before you know it, you’ll be sat with a steaming hot drink and a slice of this warm from the oven. It’s absolute perfection. If you’re feeling inspired, make sure you check out the Barleycup website for their other recipes too!
- 3 ripe bananas
- 2 large eggs
- ½ cup (150g) date syrup
- 1 ¾ cups (270g) plain gluten free flour
- 1/3 cup (40g) coconut oil
- 2 tbsp Barleycup powder
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
- Preheat the oven to 175'C / Gas 4 / 350'F.
- Peel the bananas and place two-and-a-half in a bowl. Set aside the other half for later – you’ll need this to top your bread with. Mash them using a fork – you want them to be a little bit chunky still, but mainly mushed.
- Add the dry ingredients (flour, baking powder, Barleycup, cinnamon, salt) to a mixing bowl and combine together.
- Melt the coconut oil in the microwave (about 30 seconds) and then add all of the wet ingredients (banana, eggs, date nectar, vanilla extract) to the dry ingredients. Mix well until the ingredients are completely combined.
- Line a loaf tin with baking paper (you might want to grease it with a little oil or dairy-free spread first) and pour in the cake batter.
- Slice the leftover half-a-banana and place the slices carefully on top of the cake mixture. Place on the middle shelf of the oven and bake for 40-45 minutes, until you can pull a knife out of the middle clean.
- Allow to cool completely on a cooling rack, slice and enjoy!
Barleycup is available in a range of stores including Holland and Barratt – for a full list of stockists, click here.
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