Prep Time  10 minutes

Cook Time  1 hour

Total Time  1 hour 10  minutes

Serves 10 Slices

My mother was gifted a modest plot of land within our family compound, a canvas on which she could cultivate a variety of vegetables or raise any animal she desired. She chose to grow manioc, okra, tomatoes, and peppers, and to keep a few hens. Additionally, she decided to have a traditional clay oven built in our yard for baking, embracing a method that harks back to times before the advent of cast-iron stoves and modern gas or electric ovens. These earthen ovens, deeply rooted in many cultures, including ours, were built with a universal design but varied slightly in size and the materials used for construction.

In Africa, clay ovens were a common sight in courtyards and farmhouses, constructed directly on the ground. The process involved creating a sandbox as the foundation, which was then lined with plywood and cement boards before being filled with sand. Bricks were carefully laid out to form the baking floor. The oven’s dome, shaped like an inverted earthenware pot, was then set in place and coated with a robust mixture of clay, hay, and sometimes gravel for insulation.

Positioned close to the ground, these ovens required my mother to sit on a low stool while she mixed, kneaded, and baked. The clay oven was the birthplace of many of my favorite dishes, including baguettes, loaves, Ghanaian sugar bread, and pound cakes. These heirloom recipes were passed down orally, with measurements made by eye and instinct rather than written instructions. As a child eager to preserve these culinary traditions, I committed the processes to memory, observing each pinch and dash with the hope of one day recreating them.

Now, as a professional chef, I draw upon these vivid memories to replicate the delectable baked goods of my youth. However, my pre-diabetic condition has prompted me to adapt these recipes into healthier versions. From this treasure trove of culinary heritage, I offer you a gluten-free, sugar-free banana bread recipe, inspired by the lessons learned at the foot of a master — my mother, in the glow of her clay oven. This recipe is not just a dish; it’s a journey back to my roots, modified for a healthier lifestyle but rich in history and flavor.

Ingredients

• 5 medium ripe bananas
• 1 teaspoon pure vanilla extract
• 2 whole egg
• 3 tablespoons unsalted butter, softened
• ½ cup Tagatose sugar
• 3 ½ teaspoons baking powder
• ¾ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ¾ cup unsweetened almond milk 
• 1 ¼ cup gluten free banana flour
• 1 ¼ cup Buckwheat Multi-purpose gluten free flour
• 1 ¼ cup ground walnut flour
• ½ cup unsweetened dark chocolate chips
• ½ cup raisins

Preparation

1. Preheat the oven to 350 degrees F and line a 10×5-inch loaf pan with parchment paper.
2. Mash banana in a large bowl. Add vanilla extract, egg, butter, sugar, baking powder, salt, cinnamon and almond milk and whisk vigorously to combine. 
3. Add banana flour, gluten free buckwheat flour, ground walnut, Unsweetened chocolate chips and raisins. Stir well to combine.
4. Pour the mixture into the pre-lined loaf pan and transfer to the oven.
5. Bake for 1 hour. Insert skewer into the bread to check readiness. The skewer should come out clean. The bread should feel firm and be crackly on top.
6. Remove from the oven and set aside to cool completely before cutting.
7. Serve with butter and honey or as is.

Tips

1. Can be stored in a covered container for up to a few days. 
2. Slice, wrap in plastic or place in freezer zip locks and freeze for longer shelf life.

You could also check out a similar recipe at https://minimalistbaker.com/one-bowl-gluten-free-banana-bread/