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About the Recipe
I have been chasing the perfect gluten-free banana bread recipe for years and the nearest I have ever come close to it was from Jasmine Helmsley’s East by West cookery book.
Every time I recreated her recipe (which I followed religiously) I still found it came out different every time. My family and students each time said it was the best one ever, as I tweaked with ingredients through pure self Indulgence.
Finally after many years I found the perfect ingredient balance to suit my needs. By adding more sweetness through fluids and less banana from the original recipe, I created my own Lensomy gluten free banana bread that was more like cake (with out the sugar crash) which suited my needs. Fantastic as a breakfast alongside a Lensomy (unconditional love) coffee ritual or at tea time with a spiced milk or cacao ...bliss
Jasmine has many recipes that I wouldn’t dare to tweak due to the perfect balance of flavours on the palette which is needed for complete digestion! Thanks to her awakening the ayurvedic wisdom within me (I believe its dormant in all of us, we just have to remember) which is of nature.
By the selfless sharing of her own personal journey via social media, Tv and her East By West Cook Book, I entered the wonderful world of perfect health, wealth and harmony which is Ayurveda.
So please check out her recipes and sign up to her newsletters via www.jasminehemsley.com
Always Lensomy
Lucinda xxx
The Lensomy Lifestylist
Ingredients
2 1/3 cups buckwheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tbsp ground cinnamon
1/4 tsp pink Himalayan salt
4 organic ripe bananas
½ cup of water
1/4 cup of maple syrup
1 tsp vanilla extract
½ cup of raisins
!/2 cup of walnuts
2 two chopped medjool dates
2 chopped dried prunes
2 chopped dried Figs
Salted butter to serve
Maple syrup to brush on top of banana bread/last 15mins of baking
Crushed hazelnuts or walnuts for topping
Preparation
Preheat oven to 180 0C (fan 160 0C/ gas mark 4)
Mix and mash the bananas with the water, maple syrup and vanilla together in a electric mixing bowl, if you have one, if not mix thoroughly with hand whisk. Making sure you have a nice smooth liquid batter consistency adding more maple syrup if need be.
Mix in the buckwheat flour, baking soda, baking powder, cinnamon and salt together in the bowl with the banana mash mixture.
Add the raisins, walnuts, dates, prunes and figs
Transfer the mixture to 1 ½ pound loaf tin lined with baking parchment.
Bake for 25 minutes then remove from oven and turn the loaf around.
Glaze the top up with maple syrup and sprinkle with chopped nuts of choice.
Return to oven and after 15 minutes check the centre is cooked by inserting a metal skewer, when clean remove from oven .
Allow to cool before slicing, then serve with salted butter. Try sprinkling with cinnamon for extra warmth and flavour!