Banana bread reminds me of summer time as a child, nothing beats a picnic with a slice of home made banana bread and copious amounts of fruit juice. When embarking on my gluten free adventure I quickly learnt banana bread was no longer going to be in my picnic basket unless I made it myself.
Banana bread can be the perfect way of using up any spare ripe bananas in the fruit bowl. When it comes to making the a tasty banana bread the riper the banana the better, as not only is it easier to mash but it helps with the sweetness off the the banana bread. The below recipe makes a moist flavoursome loaf which comfortably fills a 2lb loaf tin, don’t forget you can always have some fun by switching the chocolate chips for other tasty treats such as dried fruit or nuts.
Prep Time – 10-20 Minutes
Cooking Time 50-60 Minutes
Makes approximately 8/10 Slices
Ingredients:
- 125g Butter
- 225g Gluten free plain flour (I use Doves Farm brand)
- 120g Caster sugar
- 100g Chocolate chip chunks (dried fruit and nuts can be used instead)
- 3 x Eggs
- 3 x Ripe bananas
- 1/2 Teaspoon gluten free baking powder
- 1 1/2 Teaspoons of Vanilla extract
- 1/4 x Teaspoons of Xanthium gum
- 1/2 x Teaspoon of Salt
Method:
- Pre heat the oven at 180 Degrees
- Cream the butter and sugar together until light and fluffy
Beat in one egg at a time until combined – an electric hand mixer can be used- Peel and mash the bananas
- Add the mashed bananas to the mixture, mixing well
- Finally mix in the remaining ingredients – an electric hand mixer can help ensure the ingredients are combined fully and achieve a light and fluffy batter
- Pour the batter in to a loaf tin which has been lined with grease proof paper
- Bake in a preheated oven until the top of the banana bread is golden in colour
- Top tip: cover the top of the banana bread with tin foil if it is browning too quickly
- Once the banana bead has cooled remove it from the tin to slice and enjoy
If you would like to bake another tasty treat for your picnic check out my gluten free cookie recipe.
