Name: Gluten-free banana bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 150 ml oaty milk; 75g gluten-free oats; 100g sultanas; 100g dairy-free margarine/spread; 2 ripe bananas; 50g gluten-free, self-raising flour; 1 tsp baking powder; 1 tsp cinnamon; 1 tsp mixed spice; 3 eggs; 75g unrefined sugar

Gluten-free banana bread

4 Oct 2016

by Dinna

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

This dairy-free and gluten-free banana bread is perfect for those who have dairy and/or gluten intolerance and for the health-conscious. I've added ¼ tsp xanthan gum to the mixture but I don't think it's necessary. If you use very ripe bananas, you can reduce the sugar to 50g, as the bananas and the sultanas provide plenty of sweetness. This cake is ideal for breakfast, a mid-day snack or afternoon tea - also for your school/work lunch-box.

Ingredients

150 ml oaty milk
75g gluten-free oats
100g sultanas
100g dairy-free margarine/spread
2 ripe bananas
50g gluten-free, self-raising flour
1 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
3 eggs
75g unrefined sugar

Instructions

Preheat the oven to 180°C. Grease and line a loaf tin.
Melt the margarine and let it cool.
Mash the bananas in a small bowl.
In another bowl mix the oaty milk, oats and sultanas together.
Sift together the flour, cinnamon, mixed spice and baking powder in a large bowl.
In another bowl whisk the sugar and eggs until creamy, then add this to the flour mixture. Stir, then add the bananas and the soaked oats and sultanas.
Transfer the batter into the tin, allowing to spread out evenly.
Bake for 50-60 minutes, until an inserted skewer comes out clean.
When the cake is ready, take it out of the oven and let it cool for 5 minutes in the tin, then transfer it to a wire rack.
Let it cool completely, then slice.