Published June 8, 2021
This mouth-watering gluten free banana bread will put a smile on anyone’s face as it is totally delicious! Once you have made this bread for the first time, you can vary the recipe – try using blueberries instead of chopped dried apricots or use chopped nuts. Every version turns out moist and smooth. If you have not used xanthum gum before, you can find it in large supermarkets, health food shops or online.
Serves: 10 slices
Prep Time: 10 mins
Cook Time: 50 mins to 1 hour (depends on your oven)
Dietary: Gluten-free
Ingredients:
125g butter
120g caster sugar
3 eggs
3 large ripe bananas (over-ripe is fine too), peeled and mashed
225g gluten-free flour
½tsp gluten-free baking powder
¼tsp xanthan gum
2tsp ground cinnamon
1tsp mixed spice
100g dried apricots, chopped into small pieces
1tsp vanilla extract
½tsp salt
Method:
- Heat oven to 180°C/160°C fan/Gas mark 4. Grease a 1kg loaf tin with a little butter and line the tin with baking paper.
- Beat the sugar and butter together with either a food mixer or handheld electric whisk until the mixture has become paler and is fluffy and smooth.
- Beat in the eggs, slowly and one at a time, then add all the remaining ingredients. Fold the mix so that everything is thoroughly combined.
- Pour the mix into the loaf tin and bake in the oven for 50 minutes. Test with a skewer (it should come out clean). If not, continue to bake for another 5-10 minutes.
- Remove from the oven and tip out onto a rack when the cake has cooled down and you are able to handle it.
- You can eat warm or leave to cool. You can store the bread in an airtight container for 3-4 days or freeze for up to one month. Enjoy!
Nutrition per slice: 295 calories
Written by Bev Walton
Food Writer and Nutritionist, dietician
A chef of over 35 years with experience in all types of cuisine, dietary plans, recipe development, health and nutrition. I have been writing for over 10 years for both magazines, websites and ghostwriting for ebooks, Kindle and fully published books. I have a degree in nutrition and dietetics and work with restaurants and organisations within the healthcare profession. I am also able to take high quality photographs of recipes created. No writing task is too great, and whilst I specialise in the above, I am able to write about any topic you throw at me. Member of the Guild of food writers.
