Banana Bread - 1lb loaf
- 200g gluten free plain flour
- 100g cornflour
- 100g ground almonds
- 2tsp xanthan gum
- 1 tsp salt
- 100g caster sugar
- 2tsp cinnamon
- 8tsp (4 x 7g sachets) dried yeast
- 60g butter, melted
- 2 – 3 ripe bananas
- 1 egg
- 300ml milk
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
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.
Mix together the gluten free plain flour, cornflour, ground almonds, xanthan gum, salt, caster sugar, cinnamon and yeast in a large bowl.
Pour in the melted butter.
Beat the egg and milk together.
Pour the liquid into the flour and beat until smooth. The mixture should just be able to fall from the spoon.
Mash the banana and mix into the batter.
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.
Preheat the oven to 200°c / 400°f / gas mark 6.
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.
Cool on a wire rack.
Place in an airtight container and eat within two days or freeze and eat within 3 months.
how to make this recipe dairy free...
Use sunflower oil or dairy free margarine in place of butter and water or your choice of dairy free milk in place of milk.