BANANA BREAD (GLUTEN FREE)

I've already shown that garri (cassava flour) can be used in unusual ways (check out these garri cookies) and this is entirely the case with this recipe. I had an overload of ripe bananas just sitting in the kitchen and so decided to create my own version of banana bread. I am so pleased with the results and cannot tell you just how amazing it tastes! Seriously. It's naturally sweet from the ripe bananas, but there's also a bit of a tang from the garri. Not only is it gluten free (not a drop of flour in there), but it's also sugar free. All natural, wholesome ingredients. Smells and tastes delicious with the addition of cinnamon too.

You can have a slice for breakfast or as a tea time snack. Just spread on some [sugar-free?] jam or peanut butter to jazz things up.

Ingredients
- 5 ripe bananas

- 1 3/4 cups garri

- 3-4 tbsp mixed seeds and nuts (optional)

- pinch or two or three of cinnamon 

Place the bananas in a large mixing bowl and mash until mushy and gooey.

Add the garri, optional nuts & seeds, and cinnamon. Give it a good mix and leave to stand for about 5-10 minutes.

Give it another good mix, preferably with clean hands to make sure the mixture is well combined.

Transfer mixture to a lightly-greased bread tin or pyrex dish (as I have done). Bake in a pre-heated oven, gas mark 6, for 35 minutes. Take out and leave to stand for 15-20 minutes before attempting to take it out of the tin. It may be a little sticky when you first cut into it, but the longer you let it stand, the more it hardens and holds a better shape. 

Serve with peanut butter or your favourite jam. Enjoy!