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Gluten-free banana bread
Gluten-free banana bread
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Prep Time:
45 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Transform overripe bananas into delicious gluten-free banana bread.
Ingredients:
  • 140.00 gm buckwheat flour (see Notes)
  • 105.00 gm coconut flour (see Notes)
  • 8.00 gm gluten-free baking powder
  • 2.50 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • 141.90 gm caster sugar
  • 115.00 gm rice bran oil
  • 2 eggs, lightly beaten
  • 2 over-ripe bananas, mashed
  • 85.80 gm soy milk
  • 4.40 gm vanilla extract
  • 2 small bananas, split, extra
  • 27.00 gm pure maple syrup
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Grease and line a 13cm x 23cm loaf pan with two layers of baking paper, making sure to extend the paper 2cm above the edges of the pan for easy removal.
  • In a large bowl, mix together flours, baking powder, bicarb, cinnamon, and sugar. Create a well in the center. In a medium bowl, whisk together oil, egg, mashed banana, milk, and vanilla. Add the mixture to the dry ingredients. Stir until combined. Pour the batter into the prepared pan. Top with a split banana, cut-side up, and brush with half of the maple syrup.
  • Bake for 1 to 1 hour 10 minutes or until a skewer inserted into the center of the bread comes out clean. Cover loosely with foil after 45 minutes if over-browning.
  • Drizzle the top with the remaining maple syrup, then allow it to cool for 10 minutes. Remove the bread from the pan and place it on a wire rack to cool further. Serve and enjoy!

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