What better way to use up your overripe bananas than this gluten-free banana bread. It’s super easy to make and is ideal for those lazy days and afternoon tea treats. Especially, now we are in lock-down.
Serves 10
10 mins to prepare and 1 hr to cook, 20 mins to cool
297 calories / serving
Ingredients
125g (4oz) butter
120g (4oz) caster sugar
3 eggs
3 large very ripe bananas, peeled and mashed
225g (7 1/2oz) Doves Farm gluten-free flour
1/2 tsp gluten-free baking powder
¼ tsp xanthan gum
2 tsp ground cinnamon
1 tsp mixed spice
100g (3 1/2oz) sultanas
1 tsp vanilla extract
1/2 tsp salt
Method
Preheat the oven to gas 4, 180°C, fan 160°C.
Grease and line a 1kg loaf tin.
Then, in a stand mixer or with an electric whisk, beat the butter and sugar together until it becomes light and fluffy.
Beat in the eggs one by one until well combined. Then add in the remaining ingredients. Fold everything together until fully incorporated.
Pour the mixture into the loaf tin and bake in the preheated oven for 50-60 minutes, until golden brown. Place a skewer into the centre to see if it comes out clean. If not, then cook for a further 5 mins.
Once done, remove from the oven and leave to cool in its tin for 10-20 minutes, then turn out onto a wire rack.
Cut into thick slices and serve with butter.
Gluten-free cooking tip: Xantham gum aids in gluten-free baking as it makes cakes less crumbly. It is available in most supermarkets down the Gluten-Free/Free-from Aisle.
Enjoy!
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