Venice and Gluten-free Banana Ciambella

When I think of where I would like to be right now, it is possibly going to be Venice. While reading something else I read an excerpt from Shakespeare’s Merchant of Venice.

Was immediately transported back in time – first to my school days when we read it. And then to 10 years ago when I visited Venice and spent a lot of time imagining scenes that Shakespeare wrote about as we navigated the serpentine waterways.

There is news about how Venice will sink due to global warming. How then will the future generations see the wonder that it is?

I leave you to think about – and with a recipe of my version of the Banana Ciambella. I made it with oats and sorghum flours. And sweetened it with organic Palm Sugar.

Recipe –

1 cup powdered oats

1/2 cup sorghum / jowar flour

1 1/2 tsp baking powder

2 free range eggs

5 small ripe bananas

1/2 cup buttermilk

1/4 cup cold-pressed sunflower oil

1/2 tsp nutmeg powder/freshly grated nutmeg

3/4 cup organic palm sugar ( if the bananas are sweet enough then reduce to 1/2 cup)

Method –

Mash the bananas and keep them aside. Beat the palm sugar, oil, buttermilk and eggs together until they are mixed well. Sift the two flours, nutmeg and baking powder multiple times. Slowly add the mashed bananas to the wet ingredients mix and whisk it. Once the bananas and mixed through, fold the sifted dry ingredients in parts, gently. Do not over beat or over mix. Put it into prepared baking pans and if you want you can top it with fresh / dried fruits. Bake in a preheated oven at 170 degrees C for 25 minutes or until it is baked through.

If you want to exclude eggs, I would suggest adding homemade applesauce – 1/4 cup for each egg.


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