Sometimes bananas get to that too-ripe-to-eat stage. You know what I mean? A bit mushy and not so nice to eat. When they get like that they are perfect for baking with.
This loaf is very moist and delicious. It only has a little sugar added as the banana and dried fruit add plenty of sweetness. The fruits also add fibre and minerals, as do the seeds; so it's almost healthy.
The flour mix I have used in this loaf is my own Gluten-free Self-Raising Flour Mix. I am sure any store-bought Gluten Free Self-Raising Flour Mix will work perfectly all right. I have tried the Edmonds brand of gluten-free flour in other recipes and it worked perfectly, so I don't see why it or other gluten-free flour mixes wouldn't work.
If you don't have any self-rasing flour on hand you can make your own by adding 1 teaspoon baking powder + 1/4 teaspoon baking soda per cup of plain flour.
If you don't have time to use any over-ripe bananas, peel them, chop in half, place in a container and freeze. They freeze beautifully.
Ingredients
125g Gluten Free Self-Raising Flour Mix
30g amaranth flakes
50g seeds
75g chopped dates
50g dried cranberries
50g raw sugar
½ teaspoon mixed spice
200g mashed banana (1 – 2 bananas)
1 egg, lightly beaten
2/3 cup milk
50g coconut oil, melted
1 teaspoon vanilla essence
Method
Sift the flour into a large bowl. Add the amaranth flakes, seeds, dates, cranberries, sugar and spice; mix together. In another bowl combine the mashed banana, egg, milk, coconut oil and vanilla. Add the wet ingredients to the dry ingredients and mix well, gently, to combine.
Pour the mixture into a baking paper – lined loaf tin. Place into the over, preheated to 190oC. Bake at 190oC for 55 – 60 minutes, or until a skewer pushed into the loaf comes out clean. Remove from the oven and leave to stand for 5 minutes before turning out onto a rack to cool. Allow to cool completely before trying to slice.
Variations
- You can swap the amaranth flakes for desiccated coconut.
- Use any combination of seeds, I have used linseed, sunflower and pumpkin seeds in the loaf pictured.
- Replace the coconut oil with butter or margarine.