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

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.

Preparation time: 15 minutes

Cooking time 45 minutes

Total time 1 hr

Cooking method: Traditional

Difficulty: Beginner

Special diet: suitable for gluten-free and lactose-free diets

Ingredients

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

Read it online: https://glutenevasion.fr/recette/banana-bread-sans-gluten-ig-bas-et-sans-lactose/