Looking around on the blogosphere, I noticed that almost each and every fitness blogger usually has at least one banana bread recipe on their blog. I hadn’t post any banana bread recipe until now because my experiments usually turned out too stodgy or too calorie-dense or both, especially when trying to come up with a grain-free banana bread. I didn’t like any banana breads I made using almond flour and/or coconut flour. They just felt like stuffy heavy bricks.
So I came up with 2 original ideas:
(1) Using water chestnut flour instead of coconut or almond flour.
It’s a grain-free flour that you can find in Asian/Indian food stores. The one I bought is called Singoda flour, but the name of the plant itself is water caltrop, water chestnut or Singhara. (wikipedia.org/wiki/Water_caltrop)
(2) Steaming the cake instead of baking the cake.
Even if you use water chestnut flour or another ‘light’ gluten-free flour, the cake isn’t going to rise much if you bake it (especially if like me you have a small electric oven that you never preheat). Here are two banana breads made with the same cake batter. The steamed banana cake is almost 2 times higher than the banana cake baked in the oven.
The only disadvantage of steaming is that you don’t get the golden-brown crust of recipes baked in the oven. But steamed cake have a wonderful light, moist quality. And even if you steam them for too long, they’ll never burn!
The recipe uses 4 main ingredients:
– 200 g bananas (2 small bananas)
– 1/2 cup Singoda flour (75 g)
– 1 egg
– 1/2 tsp baking powder
Optional ingredients are:
– 1 tsp vanilla extract
– 12 walnut halves
– 1/4 tsp cardamom
– I didn’t add any sweeteners or sugar but you might want to do so if the banana batter isn’t sweet enough for your taste.
I mixed all ingredients together in a food processor, then spooned the mixture into a dish lined with baking parchment. I covered the dish with baking parchment with a pleat in the middle to allow for expansion. I placed the dish in my steamer and steamed it for 25-30 minutes. (I used an electric food steamer. But you could also use a pressure cooker to cook the cake quicker.)
The result: a fluffy grain-free banana bread.
You could also try to bake the batter in the microwave, placing the batter in a silicon mold that you would place inside a microwave dish filled with water, but the result would be a lot less moist than with a steamer:
So I definitely recommend investing in a food steamer (prices start around $30). Besides cooking fluffy cakes, steaming is one of the healthiest ways to prepare vegetables. With multiple tiers, you can cook an entire meal simultaneously.
Nutrition facts per slice of banana bread (the recipe above produces around 8 slices): 88 kcal, 2.4 g protein, 13.8 g carbohydrates, 3.1 g sugar, 2.7 g fat, 1.6 g fiber.