Banana bread is such a classic that baking it is almost a cult activity during quarantine. Its popularity is probably due to its versatility and ease of baking. I mean Banana bread is great for hosting afternoon tea, as a dessert to take to a bring-your-own-dish party or just to have at home when you fancy a snack. This gluten free loaf is simple but delicious, and ideal for using up bananas that are about to go off.
You will need:
- Stand or handheld mixer
- Large mixing bowl
- Medium bowl
- Sieve (optional)
- 23 x 13-cm loaf tin
- Baking tray (optional)
- 270g (1⅓ cup) light brown sugar
- 2 eggs
- 200g peeled bananas (approx 2 – 2.5 medium bananas)
- 280g (2¼ cups) plain gluten free flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp xanthan gum
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 140g (⅔ cup) butter or hard vegetable shortening
- 100g (½ cup) milk chocolate chips (optional)
If you want to make this recipe lactose free use vegetable shortening and substitute the milk chocolate chips for dark chocolate chips (check that your brand does not contain milk) or make the recipe without chocolate chips.
Preheat the oven to 170°C (325°F) Gas 3.
Grease the loaf tin and set aside while you prepare the batter. A sprinkle of flour on top of the grease can help ensure that the loaf comes out the tin nicely.
Add the sugar and eggs to a large mixing bowl and beat together using a freestanding or handheld mixer with a paddle attachment. Once combined the mixture will look quite runny.
Peel the bananas and mash with a fork before adding the bananas to the sugar mixture and beating until incorporated.
In a separate bowl combine the dry ingredients (flour, baking powder, bicarb, xanthan gum, cinnamon and ginger). Carefully toss a few times to mix together then add into the sugar mixture. I used a sieve here as it’s easier to get any lumps out now and I find that often my bicarb has a few small clumps, however this isn’t necessary. Fold the dry ingredients roughly into the sugar mixture.
Melt the butter and pour into the batter, scraping the sides down before beating until completely combined.
Add the chocolate chips if you are using them and gently fold in with a wooden spoon or spatula. Make sure that the chocolate chips are evenly dispersed for the best bake.
Pour the batter into the prepared loaf tin and gently shake side to side to level the mixture. Generally, gluten free batter will be quite runny so you shouldn’t need a palette knife to flatten the top. Do not add extra flour to firm up the batter or you will end up with a dry cake.
Place the loaf tin on a baking tray and cook for about an hour or until firm on top.
Insert a skewer or sharp knife in the center, if it comes out clean the loaf is done.
Leave to cool in the tin before turning out.