News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


My best gluten free banana bread

Until recently we always had dark brown over-ripe bananas dripping from our fruit bowl. Perfect for banana bread. But recently one daughter who had refused to eat bananas since toddler-hood, (now a teen) decided the nutritious fruit tastes ok after all. And there goes my supply of cooking bananas. This banana bread is the best I’ve made. It can be enjoyed for breakfast with maple syrup, fruit and yoghurt, sliced and spread with a little butter, or served warm with toasted walnuts, caramel syrup and ice-cream for dessert. Now that’s what I call versatile.

Ingredients
140g butter, softened
180g brown sugar
1 tsp vanilla extract
2 large eggs, lightly beaten
2 very ripe bananas (approx. 350g), mashed
2 tablespoons sour cream
200g gluten free plain flour
1 tsp xanthan gum
1 tsp bicarbonate of soda
2 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
Pinch salt
1 cup walnuts

Preheat oven to 180℃. Grease a 10cm x 25cm loaf tin and line with baking paper. Mash bananas or puree in a blender then whisk in the sour cream. Set aside. Cream butter and sugar until pale.  Add eggs a little at a time and beat until well combined. Stir in vanilla and bananas with sour cream. Sift dry ingredients together and gently fold in to batter. Transfer to loaf tin and sprinkle with walnuts if desired. Bake for 1 hour, or until a skewer inserted in the centre of the loaf comes out clean.

 


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