Name: Gluten-free banana and raspberry bread
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 1
Ingredients: 250g Nuttelex spread; 8.80 gm vanilla essence; 322.50 gm caster sugar; 4 eggs; 375.00 ml self-raising gluten-free flour; 250.00 ml soy flour; 65.00 gm rice flour; 2.50 gm bicarbonate soda; 2 tsp xanthan gum (see tip); 520.00 gm mashed banana; 250.00 ml frozen raspberries

Gluten-free banana and raspberry bread

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Prep Time:
25 minutes

Cook Time:
60 minutes

Total Time:
85 minutes

Irresistible gluten-free banana raspberry loaf for all to savor!

Ingredients:

250g Nuttelex spread
8.80 gm vanilla essence
322.50 gm caster sugar
4 eggs
375.00 ml self-raising gluten-free flour
250.00 ml soy flour
65.00 gm rice flour
2.50 gm bicarbonate soda
2 tsp xanthan gum (see tip)
520.00 gm mashed banana
250.00 ml frozen raspberries

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 11cm x 18cm loaf pans, then line them with baking paper, leaving a 2cm overhang on the long ends.
With an electric mixer, whip spread, vanilla, and sugar until fluffy. Add eggs one at a time, beat well after each. In a bowl, sift flours, bicarbonate of soda, and gum. Stir in half the flour mixture and half the banana. Mix in the rest of the flour mixture and banana. Combine well, then gently fold in raspberries.
Transfer the batter into the greased pans, level the tops, then bake for 1 hour or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans for 5 minutes before flipping them onto a wire rack to cool completely.

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