A delicious slice of toasted banana bread piping hot with a cup of tea is a true delight.�But as many people sensitive to gluten, I didn’t want our coeliac sisters to miss out!
This gluten free banana bread is just as delectable as the real thing!
Gluten Free Banana Bread
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
2 medium Over ripe bananas
125 gram Nuttelex
0.75 cup Caster Sugar
2 Eggs
0.75 cup Gluten free self raising flour
0.25 cup Rice flour
0.5 cup Gluten free plain flour
0.5 tsp Bicarbonate of soda
Directions
- Preheat the oven to 180 degrees.
- Grease a loaf pan well and line with baking paper and set aside.
- Add the Nuttelex and caster sugar to a bowl and beat with an electric mixer until the mixture is light and creamy.
- Add the eggs one at a time and combine well.
- Mash the bananas with a fork and use a wooden spoon to combine.
- Sift the flours and bicarbonate of soda together and fold gently into the mixture.
- Pour into the loaf tin and bake for 55 minutes or until a skewer comes out clean.
- Cool in the tin for 10 minutes before carefully tipping onto a wire rack.
- Makes one loaf of gluten free banana bread.
Notes
- Gluten Free Banana Bread is best eaten fresh on the day it is made.
- Gluten Free Banana Bread can be frozen, let cool to room temperature then double wrap in plastic wrap and freeze for up to two weeks.
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