This mouth-watering gluten free banana bread will put a smile on anyone’s face as it is totally delicious! Once you have made this bread for the first time, you can vary the recipe – try using blueberries instead of chopped dried apricots or use chopped nuts. Every version turns out moist and smooth. If you have not used xanthum gum before, you can find it in large supermarkets, health food shops or online.
Serves: 10 slices
Prep Time: 10 mins
Cook Time: 50 mins to 1 hour (depends on your oven)
Dietary: Gluten-free
Ingredients:
125g butter
120g caster sugar
3 eggs
3 large ripe bananas (over-ripe is fine too), peeled and mashed
225g gluten-free flour
½tsp gluten-free baking powder
¼tsp xanthan gum
2tsp ground cinnamon
1tsp mixed spice
100g dried apricots, chopped into small pieces
1tsp vanilla extract
½tsp salt
Method:
- Heat oven to 180°C/160°C fan/Gas mark 4. Grease a 1kg loaf tin with a little butter and line the tin with baking paper.
- Beat the sugar and butter together with either a food mixer or handheld electric whisk until the mixture has become paler and is fluffy and smooth.
- Beat in the eggs, slowly and one at a time, then add all the remaining ingredients. Fold the mix so that everything is thoroughly combined.
- Pour the mix into the loaf tin and bake in the oven for 50 minutes. Test with a skewer (it should come out clean). If not, continue to bake for another 5-10 minutes.
- Remove from the oven and tip out onto a rack when the cake has cooled down and you are able to handle it.
- You can eat warm or leave to cool. You can store the bread in an airtight container for 3-4 days or freeze for up to one month. Enjoy!
Nutrition per slice: 295 calories
