- 2 over-ripe bananas
- 2 cups Donna Hay Gluten Free Plain Flour (or the self raising one, just exclude the baking powder)
- 2 teaspoons baking powder
- 1 teaspoon guar gum
- 1 teaspoon xanthan gum
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 1/2 table spoons canola oil
- 1 1/2 table spoons apple sauce (or 3 tablespoons canola oil, using apple sauce means there’s less fat in the recipe, you could also use ricotta cheese).
- 1/2 cup skim milk
- 2/3 cup
- 2 eggs
- cinnamon sugar to top (you can buy it premade, or make your own by mixing sugar and cinnamon).
Beat eggs, add canola oil, apple sauce and milk. Mash bananas into the wet mix.
Mix dry ingredients separately.
Combine wet & dry ingredients and mix together.
Pour into a loaf pan (sorry not sure what size mine is, to me it just looks like a standard loaf pan). Top with a dusting of cinnamon sugar.
Cook in for 60 minutes in a 200°C oven. (NB: I use a convection microwave oven so cooking times may vary for a traditional oven).
Keeps in fridge for approximately 3 days, I intend to freeze it in zip-seal bags to take to work for snacks.
I also added a handful of sultanas to this recipe for a bit of extra flavour, I would’ve had added walnuts instead had I had any on hand.
Makes a delicious, moist banana bread (IMHO).
2 tsp xanthan gum or 2 tsp guar gum may be used dependent on what you have. These gums are essential to GF cooking as they will give your recipes the right consistency - none or too little and they’ll be a crumbly mess; too much and they’ll be all goopy & sticky.
Adapted from http://www.taste.com.au/recipes/3118/banana+bread