Recipe of the week: Gluten-free banana bread
Use up over-ripe bananas in this easy gluten-free bake.
Ingredients
3 large very ripe bananas, peeled and mashed
125g butter
120g caster sugar
3 eggs
225g gluten-free flour
½ tsp gluten-free baking powder
¼ tsp xanthan gum
2 tsp ground cinnamon
1 tsp mixed spice
100g sultanas or dried apricots, chopped into little pieces
1 tsp vanilla extract
½ tsp salt
Method
Preheat oven to 180C/fan 160C/gas 4. Grease and line a 1kg (2lb) loaf tin.
In a stand mixer or with an electric whisk, beat the butter and sugar until pale, light and fluffy.
Beat in the eggs one by one until well combined. Then add in the remaining ingredients. Fold everything together until fully incorporated.
(Gluten-free cooking tip: Xantham gum aids in gluten-free bakes making them less crumbly, and makes gluten-free pastry easier to roll and handle. It’s available in specialist health food stores and in some supermarkets.)
Pour the mixture into the prepared loaf tin and bake in the preheated oven for 50 to 60 minutes, until golden brown. A skewer inserted into the centre should come out clean. If the top is darkening too quickly, cover it with foil.
Once done, remove from the oven and leave to cool in its tin for 10 minutes, then turn out onto a wire rack.
Cut into thick slices and serve with butter.
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