Gluten-free Banana Loaf

Gluten-free Banana Loaf

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 would work.

To find out how to make the Self-Raising Flour Mix that I always use, and for other gluten-free ingredient information, please buy the Gluten-free Flour Info recipe.

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.