The patissiers of Barcelona's Casa Leopoldo restaurant, Rocío Parejo y Eddi Artega, have today prepared a very special sponge cake for us: gluten-free banana bread.
How best to put ripe bananas about to go over to good use? Don't worry! Today chef Romain Fornell shows us the tricks of how to use them and not let them go to waste.
But why is this banana bread so special? Because it's suitable for people with coeliac disease so everyone can enjoy it.
The banana is a sweet fruit, very rich in carbohydrates, minerals and fibre beneficial to the intestine. It also has very high levels of potassium, phosphorous and magnesium.
It's a solid bread with a subtle taste but you can already start to smell it when it's in the oven. Are you going to miss this one? You won't be able to resist this marvellous banana bread!
- 2 bananas
- 10g/2tsp baking powder
- 125g/1cup hazelnut flour
- 125g/1.25cups almond flour
- 40ml/2.5tbsp milk
- 60g/3tbsp honey
- 2 eggs
- Peel and roughly chop the bananas
- Put in a food processor with the milk and mix
- Add the eggs and honey
- Mix again until incorporated then pour into a bowl
- Add the baking powder and whisk it in
- Slowly add the flour, whisking in each batch
- Line a loaf tin with greaseproof paper so it doesn't stick
- Put the batter in the tin
- Bake at 190ºC/375ºF for 20 minutes