Moist Gluten Free Banana Bread

Serves min 8 slices. Prep 15mins, Cook 50min-1hr.

As I mentioned on my Tiktok (check it out!), I'm too impatient to wait for my bananas to ripen before making this post so please forgive the lack of photos, I will add them as soon as I can actually make the banana bread! This recipe is tailored ot my own tastes (I like a bit of cinnamon in my treats) but feel free to remove anything and really make it your own by changing the spices. So let's dive right in!

INGREDIENTS

2-3 overly ripe bananas (the more ripe they are the better)

1 1/2 tsp baking soda

75g of melted unsalted butter

3/4 cup of white sugar

Pinch of salt

2 eggs, whisked

1 tsp vanilla extract

1 1/2 cups gluten free plain flour

1/4 tsp of xanthan gum

Sprinkle of ground nutmeg

3/4 tsp of ground cinnamon

STEPS

1. preheat the oven to 180 degrees (celsius)

2. Mash the bananas until smooth (mash as much the solid parts as possible)

3. Stir in baking soda and butter (melted)

4. Stir in sugar, eggs (whisked), salt, vanilla

5. Fold in gluten flour and xanthan gum

6. Stir in nutmeg and cinnamon

7. Place the dough in a lined load tin (of minimum height 2 inches)

8. Sprinkle cinnamon on the top of the mixture, using a skewer to make cinnamon swirls in the mixture

9. Bake for 50mins - 1 hr , or until a skewer inserted comes out clean

Please note it won't rise as much as normal banana bread as it is gluten free, however, it is a lot denser so a little slice goes a long way!

Best served straight out of the oven, with butter melted over the surface (you can also add cinnamon sugar if you are a cinnamon fan).

You can also add walnuts, chocolate chips or solid slices of banana if you like!

DIETARY ALTERATIONS

Please note I have not tried all these alterations, but recommend them using my cooking experiences in other recipes

Dairy free/lactose free

• Use Nuttlex or lactose free margarine instead of butter, be aware Nuttlex is less dense than normal butter, so increase the quantity to 100g (especially because it is melted)

Vegan

• switch the egg with vegetable oil, i.e. use 45mL of vegetable oil per egg, I would also double the xanthan gum i.e. use 1/2 tsp xanthan gum, as you will be removing a key binding agent in the recipe

Remove GF elements

• Substitute the GF flour for normal plain flour, you can also remove the xantham gum element as gluten naturally acts as a binding agent.

• If you are making this recipe vegan however I would still use 1/4. Tsp of xanthan gum alongside normal flour