Easy gluten-free banana bread
Ingredients
- 3 very ripe bananas, mashed
- 1 extra banana, halved lengthways, to decorate
- 2 large eggs
- 60ml olive oil
- 100g soft light brown sugar
- 1 tsp vanilla extract
- 2 tbsp milk of your choice
- Buckwheat flour
- Oat flour
- 2 tsp baking powder
- 1 tsp xantham gum
- 1 tsp cinnamon
- 50g H&B Pecans, roughly chopped
Optional
| Per | 100g | Serving (104g) |
|---|---|---|
| Energy (Kj) | 1108 kJ | 1150 kJ |
| Energy (kcal) | 264 kcal | 274 kcal |
| Fat | 11g | 11g |
| of which saturates | 1,8g | 1,8g |
| Carbohydrates | 35g | 36g |
| of which sugars | 17g | 18g |
| Fibre | 2.7g | 2.8g |
| Protein | 5.2g | 5.4g |
| Salt | 0.18g | 0.19g |
Step 1
Grease and line a 2lb loaf tin with non-stick baking paper. Preheat the oven to 180°C (160°C fan).
Step 2
In a large bowl, mash the bananas until you have a coarse paste. Beat in the eggs, olive oil, sugar, vanilla extract and milk until well combined.
Step 3
Sift in the buckwheat flour, oat flour, baking powder, xanthan gum and cinnamon. Add the chopped pecans and gently stir until just combined, taking care not to overwork the batter.
Step 4
Spoon the mixture into the prepared tin. Arrange the halved banana on top, cut-side up.
Step 5
Bake for 50–55 minutes or until a skewer inserted into the centre comes out clean. Drizzle with honey while warm, if using.
Step 6
Leave to cool slightly in the tin, then transfer to a wire rack to cool completely. Slice and serve – best enjoyed on the day of baking, lightly toasted if you fancy.
