A delicious slice of toasted banana bread piping hot with a cup of tea is a true delight. But as many people sensitive to gluten, I didn’t want our coeliac sisters to miss out!
This gluten free banana bread is just as delectable as the real thing!
Method
-
Preheat the oven to 180 degrees.
-
Grease a loaf pan well and line with baking paper and set aside.
-
Add the Nuttelex and caster sugar to a bowl and beat with an electric mixer until the mixture is light and creamy.
-
Add the eggs one at a time and combine well.
-
Mash the bananas with a fork and use a wooden spoon to combine.
-
Sift the flours and bicarbonate of soda together and fold gently into the mixture.
-
Pour into the loaf tin and bake for 55 minutes or until a skewer comes out clean.
-
Cool in the tin for 10 minutes before carefully tipping onto a wire rack.
-
Makes one loaf of gluten free banana bread.
Recipe Hints and Tips:
- Gluten Free Banana Bread is best eaten fresh on the day it is made.
- Gluten Free Banana Bread can be frozen, let cool to room temperature then double wrap in plastic wrap and freeze for up to two weeks.
