I’ve had some disasters lately with my gluten-free experiments, but today I got something right. 🙂
This banana bread is a recipe I created a couple of years ago but needed adapting to my store cupboard ingredients, so this is what I did…
In one large bowl, I stirred together
125g of gluten-free flour
3 teaspoons of baking powder
just over 75g of dried fruit mix (sultanas, dried peel)
Then in another fairly large bowl, I mixed (well)
2 large mashed ripe bananas
2 dessertspoons maple syrup
4 dessertspoons milk
50g. melted butter
Then poured the wet ingredients into the dry and beat for about 15 seconds (just to get the mix well combined and incorporating some air)
Poured into a lined loaf tin and baked in a preheated oven (175degrees) for 33 minutes – 2 more minutes and the top would’ve been too brown. I lifted it out with the baking parchment lining and left it to cool on a wire tray until I couldn’t wait to cut it!
This is a really good ‘filler’ loaf/cake and the ingredients can be healthed-up a bit by using melted coconut oil instead of butter and honey instead of maple syrup.
And if you use a non-dairy milk this is a dairy-free, gluten-free and sugar-free recipe. And it’s delicious. The cut slice in the photo disappeared as soon as the photo was taken!