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In a bowl either whisk or beat with a wooden spoon, the sunflower oil, caster sugar, vanilla extract and eggs thick.
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In a separate bowl mash the bananas until nearly all the big chunks are well mashed, a couple of big chunks are fine, they add some texture to the loaf.
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Stir the mashed banana into the egg mixture.
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Sift the bicarb, cinnamon, flour and xanthan gum to the egg and banana mix and fold in until well combined.
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Grease a 2lb loaf tin and pour in the mixture. Place in the oven on gas mark 4/180c for around 45 minutes. The loaf will brown well but the mix won't be cooked through in the middle, lower the oven temperature to gas mark 2/150c and cook for a further 45-50 mins until fully cooked through. (Best way to check if cooked is to push a knife or skewer into the middle and see if it comes out mostly clean)
Gluten Free Banana Loaf
Back to all recipes.When you are left with overripe bananas don't thrown them in the rubbish, instead, make them into a delicious banana loaf, very tasty and a cake that all the family will like, it saves discarding those bananas you've paid for. Made gluten free, dairy free and lightly spiced it's perfect with a nice hot brew!
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 1 Hour 20 Mins
- This recipe makes 8 slices
This recipe contains:
- Egg
Ingredients
150ml sunflower oil
200g caster sugar
1 tsp vanilla extract
2 eggs
300g ripe bananas, peeled
1 tsp gluten free bicarbinate of soda
1 tsp cinnamon
240g gluten free self raising flour
1/2tsp xanthan gum
Method
Nutritional Information (Per slice)
Cals
Calories
416
Carbs
58g
Fibre
4g
Fat
19g
Sugar
30g
Protein
5g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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