Gluten-free banana bread
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Makes 1 x 900g/2lb loaf
Using super-spotty brown bananas is the key to brilliant banana bread. In this gluten-free recipe, Becky Excell flavours her bake with four types of sweet spice.
For this recipe you will need a 900g/2lb loaf tin.
By Becky Excell
Ingredients
- butter: 115g/4oz butter, softened
- brown sugar: 115g/4oz light brown sugar
- eggs: 2 free-range eggs
- bananas: 400–500g/14oz–1lb 2oz ripe bananas (about 5), mashed
- plain flour: 250g/9oz gluten-free plain flour
- ¼ tsp xanthan gum
- bicarbonate of soda: 1 tsp bicarbonate of soda
- cinnamon: 1½ tsp ground cinnamon
- ground ginger: ¾ tsp ground ginger
- allspice: ¾ tsp ground allspice
- nutmeg: ¾ tsp ground nutmeg
Method
Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper.
Cream together the softened butter and sugar in a large mixing bowl until light and fluffy using a hand-held electric whisk.
Add the eggs and mashed banana and mix until well combined. Add the flour, xanthan gum, bicarbonate of soda, cinnamon, ginger, allspice and nutmeg. Mix briefly until no dry flour can be seen. Spoon the mixture into the prepared tin.
Bake in the oven for 1 hour until golden. Check that the banana bread is cooked by sticking a skewer into the centre – if it comes out clean, then it’s done.
Allow to cool briefly in the tin, then carefully lift onto a wire rack to cool completely. Slice and enjoy.
