This gluten free banana bread recipe is a real crowd pleaser.
Perfect for cozy weekends in and evening get-togethers’ during the festive season. It has a sprinkle of Christmas spirit (in the form of nutmeg and cinnamon) added to it for extra sparkle. We hope you enjoy making it as we enjoyed eating it!
Suitable for: gluten free (vegan option below)
1 large banana
140g Brown sugar
70g Sorghum flour
70g Ground Almonds
25g Ground golden flaxseed
1.5 tsp Gluten free Baking powder
0.2 tsp Vanilla powder
175g/6 oz butter (melted)
1 tsp cinnamon
½ tsp nutmeg
70g/2 ½ oz walnuts (chopped)
For a vegan option, you can cut the egg and butter from the ingredients and use 2 large bananas instead. The method will stay the same just minus the eggs and butter, with both bananas being heated in the oven for 10 minutes to soften them, before mashing them in a bowl. We suggest cooking for the stated time and then testing with a skewer to see if any extra time is needed as all ovens vary.
Remember to chop the walnuts up before you make the sponge mix. Leaving the batter to sit while you chop the nuts up can affect the bake.
Heat the oven to 170°C / 325°F / Gas 3
Line a loaf tin with parchment paper ready for the cake mix.
Place the large banana in the oven with the skin on for ten minutes. The skin will have turned black but not burnt when you remove it from the oven. The process softens the banana flesh and brings out the natural sugars in the fruit. It is the secret to first class banana bread. Once this process is done, remove the skin and place the banana in a bowl ready for mashing.
Pour the dry ingredients into a large mixing bowl and add the melted butter, eggs, cinnamon and nutmeg. Mix with a wooden spoon or hand held whisk until fully combined. In a separate bowl, mash the banana with a fork until smooth and liquid like. Add the banana to the bowl and use the hand held whisk to mix through thoroughly. Add the chopped walnuts to the mix and fold in with a spatula.
Pour the batter into the loaf tin and place in the oven for around 40 minutes. The banana bread should be golden brown and spring back when pressed on the top. A skewer can be inserted and should come out clean with no raw batter on it if it is fully cooked.
Remove from the oven and leave to cool slightly before dusting with icing sugar and enjoying warm. For added naughtiness, add a layer of Nutella to a slice, it is the epitome of sheer happiness.