This gorgeous banana bread is super simple, smells great when it’s cooking and tastes like a dream. Gluten Free, but you can’t tell!
Gluten Free Banana Loaf (With dairy free suggestion). GF.Print This
- 300g Gluten free flour
- 4-5 Very ripe bananas - mashed
- 100g Caster sugar
- 100g Butter - or for Dairy free, use dairy free margarine
- 2 Eggs
- 2 Tablespoons of milk - replace with Almond milk for a dairy free option.
- ½ tsp pure vanilla extract
- 1 tsp baking powder
- 1 tsp bicarb
- Pinch of salt
Pre-heat the oven to 175°C, Gas 4, fan 160 and lightly grease a bread tin.
In a large bowl combine the flour, baking powder, bicarb and salt by sieving into a mixing bowl and set aside.
In a separate bowl cream together the butter/ or dairy free margerine and sugar until light and pale. Whisk in the eggs one at a time, adding a little sieved flour mixture each time to avoid curdling, add the milk and the mashed bananas and mix well. Sieve in the remaining flour and stir in to create a nice cake batter.
Pour into the prepared bread tin.
Bake in the oven for 50-55 minutes until a skewer inserted into the loaf comes out clean. NB: I have tried this is a super efficient fan over and it only took 40 mins so check if using this type of oven. Turn out onto a wire rack and allow to cool a little, eat warm or cool!