We love this banana bread recipe and have altered it so much over the years. It's wonderfully light and is a delicious healthy (ish) snack. If you don't require a gluten-free option, you can easily swap out the gluten-free flour with plain flour. It's versatile and delicious either way!
Ingredients:
- 3-4 very ripe bananas, mashed
- 115g butter or dairy-free spread (melted)
- 115g brown coconut sugar (or brown sugar)
- 250g gluten-free plain flour
- 1 tsp gluten-free bicarbonate of soda
- 1 tsp gluten-free baking powder
- 2 medium eggs, beaten
- 1/2 tsp salt
- 1 tsp vanilla essence (optional)
- 1 tsp gluten-free bicarbonate of soda
- 1 tsp gluten-free baking powder
- 2 medium eggs, beaten
- 1/2 tsp salt
- 1 tsp vanilla essence (optional)
- Choc chips (optional)
- Cinnamon (optional)
Instructions:
1. Preheat your oven to 180°C (160°C fan). Prepare a 2lb loaf tin by lining it with parchment paper.
2. In a mixing bowl, cream together the sugar and butter (or dairy-free spread) until light and fluffy.
3. Add the beaten eggs and mashed bananas to the creamed mixture. Mix until well combined. Ensure bananas are ripe for easier incorporation.
4. Sift in the gluten-free flour, bicarbonate of soda, baking powder, and salt. Mix briefly until no dry flour remains.
5. Pour the batter into the prepared loaf tin, spreading it evenly.
6. Place the tin in the preheated oven and bake for about 1 hour, or until a skewer inserted into the center comes out clean. If the top of the cake is browning too quickly, cover it loosely with foil towards the end of baking.
7. Once baked, remove the banana bread from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
8. Serve the banana bread cold or warmed up. Enjoy this delicious and healthy snack!
Instructions:
1. Preheat your oven to 180°C (160°C fan). Prepare a 2lb loaf tin by lining it with parchment paper.
2. In a mixing bowl, cream together the sugar and butter (or dairy-free spread) until light and fluffy.
3. Add the beaten eggs and mashed bananas to the creamed mixture. Mix until well combined. Ensure bananas are ripe for easier incorporation.
4. Sift in the gluten-free flour, bicarbonate of soda, baking powder, and salt. Mix briefly until no dry flour remains.
5. Pour the batter into the prepared loaf tin, spreading it evenly.
6. Place the tin in the preheated oven and bake for about 1 hour, or until a skewer inserted into the center comes out clean. If the top of the cake is browning too quickly, cover it loosely with foil towards the end of baking.
7. Once baked, remove the banana bread from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
8. Serve the banana bread cold or warmed up. Enjoy this delicious and healthy snack!