Gluten and dairy-free, as well as fructose-friendly, this recipe is sure to please many fussy tummies.
2 eggs, whisked 100 grams gluten-free self-raising flour 50 grams caster sugar 50 grams brown sugar 100 grams margarine (or butter if dairy isn't a problem) 50 grams LSA mix (linseed, sunflower seed, almond) 2 tablespoons desiccated coconut 2 tablespoons almond meal 1 heaped teaspoon cinammon 2 medium overripe bananas, mashed 2 tablespoons soy milk extra banana to decorate, optional
Preheat oven to 160°C. Grease a medium-sized loaf tin and set aside. Mix the butter and sugar together until smooth. Add about one-fifth of the egg mixture into the bowl and stir until fully combined. Continue adding one-fifth at a time and stirring, until all the egg is mixed in. Gently fold the flour into the mixture, then add the remaining dry ingredients and stir well. Add the mashed banana and a splash of milk then stir well. A few banana lumps are okay but ensure the batter is reasonably smooth. Pour the batter into the tin and spread it evenly to all edges. Optional: Slice a banana in half lengthways and press into the top of the mixture to decorate. Put in the oven for 60 minutes or until a knife inserted into the centre of the bread comes out clean.