Banana Bread - 1lb loaf


  • 200g gluten free plain flour
  • 100g cornflour
  • 100g ground almonds
  • 2 tsp xanthan gum
  • 4 tsp psyllium husk
  • 1 tsp salt
  • 50g caster sugar
  • 2 tsp cinnamon
  • 8 tsp (4 x 7g sachets) dried yeast
  • 80g dairy free margarine, melted
  • 2 ripe bananas
  • 300ml dairy free milk

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


  1. Grease a 1 lb loaf tin, put a spoonful of gluten free plain flour into the tin and coat the sides. Tip out any excess flour.
  2. Mix together the gluten free plain flour, cornflour, ground almonds, xanthan gum, psyllium husk, salt, caster sugar, cinnamon and yeast in a large bowl.
  3. Pour the melted dairy free margarine and dairy free milk into the flour and beat until smooth.
  4. Mash the banana and mix into the batter. The mixture should just be able to fall from the spoon.
  5. Pour into the loaf tin, level the top with a wet spoon. Cover with cling film and leave in a warm place to prove for 30 – 45 minutes.
  6. Preheat the oven to 200°c / 400°f / gas mark 6.
  7. Bake for 35 – 40 minutes until brown on all sides. Take the loaf out of the tin and tap the bottom. If it is cooked it will sound hollow.
  8. Cool on a wire rack.
  9. Place in an airtight container and eat within two days or freeze and eat within 3 months.

[socialize service='twitter']   [socialize service='facebook']   [socialize service='pinterest']   [socialize service='googleplus']