Fresh Gluten Free Banana Bread: for those with sensitive tummies, is there anything better?
No, we’ve not transported ourselves back a few years to the height of the pandemic. This is simply a favourite recipe in our household that we HAD to share! This recipe has been adapted from this recipe here for our preferences and ingredients. If you’ve baked with gluten free flour before, you know that the blends vary which creates varying results! The below recipe has created the most consistant banana bread, and everyone loves it.
- 175g gluten free plain flour (we use Doves Farm)
- 100g ground almonds
- 2 teaspoons gluten-free baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 500g ripe bananas (weight of the bananas with skins on!)
- 2 teaspoons vanilla extract
- 100g full-fat plain or Greek yoghurt (we’ve also used dairy free yoghurts – soy and coconut based, and these work as well!)
- 2 large eggs
- 125ml vegetable oil
- 125g soft light brown sugar
Our favourite extras for additional YUM:
- 100g pumpkin seeds & 150g raisins
Oven temp: 170°C/150°C Fan/325°F
Line a loaf tin – whatever you have lying around. Semi prep a muffin tin/papers in case your loaf tin isn’t big enough.
Grab a medium sized bowl. Mix almost all of the dry ingredients: flour, ground almonds, baking powder, bicarbonate of soda and salt.
Now grab a large bowl (big enough for EVERYTHING) and a fork. Peel & mash the bananas with the fork. Mix in the vanilla, then the yogurt and then, the eggs, followed by the oil and sugar. Honestly, I use the same fork that I mashed the bananas with to mix everything together #savethedishes.
When everything’s mixed up in their respective bowls, little by little, mix the flour mixture into the wet banana mixture. Once it is all combined, add in your optional extras (as above, we love pumpkin seeds and raisins!) .
Pour into your lined loaf tin, (with any extra going into the muffin papers), and then bake in the oven for around 45 minutes (your muffins might take less time, so keep an eye on them!). Allow to cool slightly before lifting from the tin and placing on a wire rack to finish cooling.
Store in airtight container in cool place for 4-5 days.