I have well and truly jumped onto to gluten free band wagon. Whether there are any actual ‘health’ benefits to this gluten free buzz, I am still dubious. however if anything can help to remove that bloating feeling after a little bit of an indulgence then I am on board! This recipe is pretty darn simple and is like any other you will find, the difference lies in the flour. As opposed to your regular plain or self raising flour I’ve substituted it for gluten free white self-raising flour. I’ve found this flour gives the most similar results compared to normal flour and doesn’t cause the banana bread to go dry or heavy.
As mentioned the recipe is pretty standard – the only difference is the type of flour you use. This is the recipe I used to achieve this scrumptious loaf:
- 75g (3 oz) butter or margarine
- 175g (6 oz) sugar
- 2 eggs, beaten
- 450g (1 lb) bananas, mashed
- 200g (7 oz) gluten free flour
- 1/4 teaspoon bicarbonate of soda
- 110g (4 oz) chopped mixed nuts
For the method start off with creaming the butter and sugar together until it becomes a pale and fluffy consistency. Add in the eggs one at a time making sure you beat the mixture in-between. Chop up your bananas and squish them with a fork until they turn to a mash, add this to the mixture and beat again. Finally sift in the flour, bicarbonate of soda and once combined, throw in your chopped nuts. When your mixture is ready to go add it to the greased tin and bake in the oven for around an hour and 15 minutes at 180C/Gas mark 4 until the bread has risen and is firm. After you bread is done in the oven remove it from the tin and leave it it cool on a wire rack. All that is left to do is cut off a slice and enjoy!