The Autistic Chef’s Breakfast Banana ‘Brake’
GF, VE, DF
Preparation time: 15 minutes Cooking time: 30-35 minutes Servings: 8
Equipment:
Oven
Scales
Loaf tin (greased/lined with parchment paper or a liner)
Large mixing bowl
Small mixing bowl
Fork
Spatula or spoon for mixing
Ingredients:
Dry Ingredients:
240g gluten-free flour blend
60g almond flour
5g baking powder
2.5g baking soda
2.5g salt
5g ground cinnamon
Wet Ingredients:
3 ripe bananas, mashed
120g unsweetened applesauce
60g melted coconut oil
60g unsweetened non-dairy milk
5g vanilla extract
Optional:
60g chopped walnuts or pecans
Instructions:
1. Preheat the oven to 180°C (350°F). Grease a cake pan or line it with parchment liner.
2. In a small mixing bowl, mash 3 ripe bananas with a fork/masher. Add the wet ingredients:
120g unsweetened applesauce
60g melted coconut oil
60g unsweetened almond milk
5g vanilla extract
3. In a large mixing bowl, combine the dry ingredients:
240g gluten-free flour blend
60g almond flour
5g baking powder
2.5g baking soda
2.5g salt
5g ground cinnamon
4. Gradually add the wet ingredients from the small mixing bowl to the large mixing bowl, stirring until just combined. Do not to overmix. Optional: Fold in 60g chopped walnuts or pecans (if you like texture)
5. Pour the batter into the prepared loaf tin, spreading it evenly.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
7. Remove from the oven and let the cake cool completely. Optional: Add sliced bananas or dust the cake with cinnamon for extra flavour if tolerated.
8. Slice, serve & eat the way you like!
Remember to gather the necessary equipment, take breaks if needed, and have fun while baking! Don't forget to tag @the.autistic.chef & @weareunmasked in your social media posts if you make it!