Gluten Free Banana Bread
Like most things I make, this recipe started life as a non gluten free recipe I found in a magazine, however after many experiments and changes of ingredients, it has been transformed a gluten free star that’s so easy to make. I actually make this for a couple of cafes, and have been told by many that it doesn’t taste gluten free. I always add a little xanthan or guar gum to gluten free four blends, even when they already contain some. It makes the texture just that little better. The walnuts and dates are optional, use one or both or leave them out, its entirely up to you. Another hint: buy bananas when they’re cheap and keep them in the freezer. Thawed frozen bananas mash so much easier than fresh bananas.
Ingredients:
- 1 2/3 cups o plain gluten-free flour
- 1 tsp of bicarbonate of soda
- I tsp of xanthan or guar gum
- 1 tsp of ground cinnamon
- ¼ tsp of salt
- ½ cup of light olive oil
- 1 cup of brown sugar
- 2 large eggs
- 2 tabs of coconut nectar or agave syrup
- 2 tsp of vanilla extract
- 2 tabs of plain Greek-style yogurt
- 2 ripe bananas
- ¾ cup of chopped walnuts (optional)
- ¾ cup of chopped dates (optional
Method
- Preheat the oven to 160c (fan forced) or 180 if not
- Grease and line a loaf tin with baking paper.
- Place the flour, bicarb, gum, cinnamon, and salt in a bowl and whisk to combine.
- In a larger bowl, whisk together the oil and sugar, then beat in the eggs, syrup, vanilla,wal and yogurt, then add the mashed bananas, walnuts and dates if using.
- Add the dry mix to the wet ingredients and mix well.
- Pour into the prepared pan and bake for about 65 minutes or until a skewer comes out clean.
- Cool for 10 minutes in the pan and then turn out to cool completely.