banana bread recipe , but this time with a low glycemic index and no lactose. Yes, I have a sweet tooth, but I'm trying to eat healthier. So here's a gluten-free, high-protein, and low-sugar banana bread. And I must admit, it was delicious, and the whole family enjoyed it for afternoon tea. You can add dark chocolate chips, but I chose to use chopped hazelnuts. This cake is easy to make, and you can enjoy it without worrying about your waistline.

Banana Bread, gluten-free, low GI and lactose-free

UNITED STATES

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Preparation time: 15 minutes Cooking time 45 minutes Total time 1 hr

Difficulty: Beginner Special regime:

Suitable for gluten-free and lactose-free

Cooking method: Traditional

Ingredients

Portions

• 3 ripe bananas

• 3 eggs

• 50 g coconut sugar (or Yacon sugar)

• 50g of buckwheat flour (for its slightly nutty flavor)

• 50g of chickpea flour (for its protein content)

• 100g of almond flour

• 1 sachet of baking powder (gluten-free)

• 60g of hazelnut puree (or ground hazelnuts)

• 1 teaspoon of vanilla extract

• A pinch of salt

• 50g of crushed hazelnuts ( or chocolate chips)

Preparation

1. Turn your oven on to 170°C (a slightly lower temperature helps gluten-free flours not to dry out too much).
2. Mash 2 and a half bananas into a smooth puree in a bowl.
3. Add the eggs, hazelnut puree and your sugar. Whisk well.
4. Incorporate the almond flour, buckwheat (or chickpea) flour, gluten-free yeast and salt.
5. Add the crushed hazelnuts or chocolate chips.
6. Pour into a baking tin. Decorate with the remaining half banana. Bake for 45 to 50 minutes.

Keywords: Gluten-free banana bread, Traditional American recipe, Easy gluten-free cake, Banana dessert, Gluten-free American cuisine, Low GI dessert

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