Gluten free banana, peanut butter and strawberry bread

 

As always, this recipe sprung forth as a spur of the moment thing - ingredients lying around the kitchen that needed using. It seems to be that the recipes I plan heavily in advance and put a lot of thought into go awry on a regular basis, yet the last minute bakes seem to come off swimmingly. I've not yet decided how to use this to my advantage, without losing all semblance of organisation and planning from my life. These are rare commodities as it is.

(No, this is not sponsored by Lurpak. Ain't even any butter in it. Now that I flit between two houses I have to make use of whatever tins I have) 

(No, this is not sponsored by Lurpak. Ain't even any butter in it. Now that I flit between two houses I have to make use of whatever tins I have) 

The last recipe for banana bread I posted was over a year ago now, and in my opinion, banana bread and it's variations never go out of style. Neither does peanut butter. Nor do strawberries. Nor, may I say (from extensive experience) does feeling relatively virtuous after inhaling a family sized loaf of banana bread in one afternoon. 

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INGREDIENTS

1 large very ripe banana (or 2 small)
1 cup almond meal
1/2 cup tapioca (arrowroot) flour
2-3 tablespoons maple syrup (3 if you like it sveeeet)
1 teaspoon vanilla bean paste
1/2 cup fresh strawberries, chopped roughly
2 tablespoons NATURAL peanut butter, plus extra to serve (I used chunky but either is fine)
2 eggs
pinch of sea salt
1 teaspoon baking powder
1 teaspoon apple cider vinegar

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METHOD

1. Preheat the oven to 180 degrees Celsius.
2. Grease a loaf tin with butter (or use a silicon one)
3. In a large bowl, mash up your banana, and add in the flours. Crack in your eggs, add the maple syrup, and stir thoroughly to combine. Once a runny batter has formed, add the vanilla bean paste, a pinch of sea salt, and the peanut butter. Stir throughly until the peanut butter incorporates into the batter.
4. Add your chopped strawberries, give them a mix in, and then add the baking powder, followed by the apple cider vinegar on top of that. MIx well.
5. If you are in a decorative mood, add some extra strawberry slices to the top of your loaf. Ten seconds to extra pizzazz. 
6. Pop the loaf in the oven and set the timer for 30 minutes. Upon completion, give it the once over and see if you feel it is ready. Mine took 40 minutes.
7. Once done, set it down to cool. Because the strawberries are hanging out on the bottom, be very gentle in trying to remove it from the pan. It took me a solid five minutes of gentle poking and prodding, which is more time than I have ever ever spent on that sort of thing but it came out intact so I suppose those wasted five minutes were worth it. Patience is a virtue, etc etc. 

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