Gluten Free Banana Bread
Gluten-free banana bread that’s soft, moist, and lower in sugar. Made with ripe bananas and simple store cupboard ingredients—no mixer needed.
Equipment
Ingredients
- 140 g gluten-free flour
- 100 g ground almonds*** (If adding to school lunch make sure to check the school nut policy)
- 2 flat teaspoons baking powder
- 1 flat teaspoon bicarbonate of soda
- 70 –100 g light brown sugar adjust to taste
- 50 ml vegetable oil
- 3 large very ripe bananas mashed
- 2 eggs
Instructions
- Preheat the oven to 180°C . Line a 2lb loaf tin or add 12 cases to muffin tin.
- In a large bowl, mix together the gluten-free flour, ground almonds, baking powder and bicarbonate of soda
- In a separate bowl, whisk the mashed bananas, eggs, vegetable oil and light brown sugar-until well combined.
- Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 40–45 minutes, or until golden and a skewer inserted into the centre comes out clean. If the top is browning too quickly, loosely cover with a sheet of parchment paper to prevent burning while the cake finishes cooking through. (If making muffins- bake for 20 minutes)
- Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Storage: Store at room temperature for up to 3 days or freeze for or to 3 months.
Tried this recipe?Let us know how it was!