When i lived in Sydney on my gap year i tried banana bread for the first time. Typically, i didn’t try it until i was about to come home thinking ‘i didn’t like cake’ and ‘i don’t like fruit or veg in my cake’. Well, i fell in love! The cute little cafe right outside my apartment (Speed Bar, Park Street!) sold the best banana bread, slightly heated, moist, bananary (is that a word?!) and just so delicious. Who cares about the calories!
Well, years later, and here i am with my very own gluten free version of my banana bread. Its taken me a while to perfect it, but i am there! I hope you enjoy this as much as i do!
110g soft butter
110g caster sugar
2 large eggs
4 ripe (and very soft) bananas
175g rice flour
2tsp baking poder
50g saltanas (you can put in any fruit you like here)
25g GF oats (optional)
- Preheat over to 180 degrees
- Grease a 2lb loaf tin
- Mix the butter & sugar together with a whisk until fluffy. Slowly add the eggs, one at a time and mix thoroughly. Next add the bananas, and then all the dry ingredients. Simple as that!
- Pour the mixture into the tin & pop it into the oven for 60 minutes (until cooked through, some ovens may need a little longer
Cool on a rack for a few minutes before eating a huge slice for quality assurance purposes 🙂
Easily frozen – i would recommend separating each slice with some greaseproof paper.
I hope you enjoy as much as i do 🙂