Author Notes
I love banana breads in the morning … In addition to this recipe is great, no gluten or lactose and sugar, great to start the day ! With a fruit and tea from Mariage Frère, it’s the perfect combo. —Mary Devinat
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Ingredients
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170 grams
pastry flour mix without gluten
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55 grams
mixture of rice flour and chestnut
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100 grams
butter (given the little lactose in butter, that’s what I used but for intolerant, prefer margarine)
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2
big eggs
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2
ripe bananas
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1
pot soy yogurt
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100 grams
unsweetened apple compote (or other according to tastes)
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1 tablespoon
baking soda
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1 handful
almonds
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1 handful
pumpkin seeds
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1 handful
dry raisins
Directions
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Pre-heat your oven to 180 ° C.
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Beat the butter and apple compote add the eggs, soy yogurt, vanilla extract and mashed banana. Mix.
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Add the flour and baking soda. Finally, add the almonds, pumpkin seeds and raisins.
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Use baking paper, cover your mold and use it as protects mold. It allows not to add butter and it is easier to unmold.
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Pour the mixture into the pan and bake for 40 minutes at 180 ° C.
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