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Gluten-free banana bread

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.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 180°C. Grease and line a loaf tin.
  2. Melt the margarine and let it cool.
  3. Mash the bananas in a small bowl.
  4. In another bowl mix the oaty milk, oats and sultanas together.
  5. Sift together the flour, cinnamon, mixed spice and baking powder in a large bowl.
  6. 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.
  7. Transfer the batter into the tin, allowing to spread out evenly.
  8. Bake for 50-60 minutes, until an inserted skewer comes out clean.
  9. 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.
  10. Let it cool completely, then slice.