I have tried a few recipes for gluten free Banana Bread in the past but for some reason they all seemed to stay wet and heavy in the centre as if they never fully cooked through. What I was looking for was something a bit more of a bread than a cake, a loaf that could be sliced and thickly slathered in butter, a bit of comfort food on a rainy day. My Mum has been telling me about this recipe for Sam Preston’s Banana Bread for ages now, she makes it for my nephew who is celiac and it has always worked perfectly for her. This is a really easy recipe in terms of ingredients and instructions so if you are new to Gluten Free baking this would be a good recipe for a first attempt. The original recipe doesn’t include walnuts but I loved the added texture, I was also seriously considering adding some chopped dark chocolate and I think I definitely will next time.
3 over -ripe bananas
1 3/4 cups Doves Farm Gluten Free Flour
125 grams butter
1 cup soft brown sugar
1 teaspoon of GF baking powder
pinch of salt
100 grams of chopped walnuts
Preheat the oven to Gas 4/ 180/ 350f
• Butter and line a loaf tin
• Mash the ripe bananas in a bowl and set aside
• Cream the butter and sugar together until fluffy
• Add the eggs beating until combined
• Beat in the mashed banana
• Sift together the flour, salt and baking powder
• Using a wooden spoon rather than your mixer stir the flour in to the banana batter
• Stir in the chopped walnuts
• Scrape the batter in to the prepared tin and place in the oven
• Bake for 55 to 60 minutes, test with a skewer to make sure the centre of the cake is cooked through.
• Allow to cool in the tin for a few minutes before tipping the bread out on to a cooling rack.
When the loaf is cooled slice away, layer on some butter and enjoy. When storing the cake wrap it tightly in baking parchment and tinfoil so that it doesn’t dry out as cakes baked with GF flour tend to dry out quickly.