I loved banana bread before I went gluten free, it has always been a tasty snack as well as a good breakfast on the go.
After I went gluten free I didn’t have to adapt my recipe much to make a GF version, this lovely simple recipe is full of fibre to keep you fuller for longer as well as being super moist. In an air tight tupperware container it can keep for up to around 6 days before starting to dry out. Recipe is easy to double up to make extra to freeze.
And an added bonus this banana bread is vegan, gluten and lactose free friendly!
een drilled into me that “Breakfast was the most important meal of the day” but I had always ignored it in favour for that one last snooze or two in bed, and quite frankly I’m never that hungry in the morning.
These fairy cakes are AMAZING if I do say so myself, so simple and from start to finish it took around 45 mins (10m prep, 10m cooking, 15 cooling& decorating). I made these for a friends birthday and no one even realised they were GF until I said afterwards.