Recipe: Vegan Gluten-Free Banana Loaf

If your children are gluten intolerant, coeliac or if you simply want to go for a low glycemic index diet (see the related post Smart Food for Smart Kids), this quick and easy recipe is for you. It’s also sugar-free yet delicious and it will please the whole family.

Ingredients :

400g ripe bananas (about 4),

6 eggs

2 large pitted dates, or 3 small ones

60ml coconut oil

70gr gluten-free flour (I do a mix of chestnut, brown rice, buckwheat and oat, but you can use a single one and also use corn flour)

20g chia seeds

A dash of vanilla (ideally natural, in powder)

2 tsp cinnamon powder

2 tsp baking powder

Walnuts or pecan nuts (optional)

Instructions (children can easily bake this alone or with a little help) :

Preheat the oven (170º).

Mix all ingredients in a blender EXCEPT CHIA SEEDS AND NUTS.

Add chia seeds and nuts and let rest 10 mn.

Grease a cake mould with coconut oil.

Bake for 50 to 55 minutes.

In winter I serve it with a persimmon puree.

Bon Appetit!

Florence Rolando

Florence Rolando (journalist, co-founder of Bubble Trade Shows) was the original Founder of Pirouette in early 2009. Pirouette blog* has been a reference in the industry since it started with its combined business and consumer view of the children’s market. A fantastic resource for children’s fashion, design, trends and culture, it aims to support creativity and talent but it also does this by talking about life, family, culture and health.

Florence is an international leader in the industry (8 years as a Milk Collaborator, contributor to Naif Magazine in Spain, co-founder of Bubble Trade Shows in New York and London).

Now Florence runs Energy Therapy Porto @enrgy_therapy_porto

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