My gluten-free banana bread is one I am always baking. I am yet to meet someone that doesn’t love good, old banana bread. A coffee shop staple and a household love, I have dabbled with the common recipe to make a very delicious ( if I do say so myself) dairy-free, gluten-free and sugar-free version. To be fair, there is definitely a time and a place for the sugary version with a thick knob of butter however, I like to keep things a little healthier in the kitchen where I can.
This recipe serves one person (jokes, no jokes) but if you share, it should serve around 6 people and is super simple.
You will need:
- 1 egg
- 80g of melted coconut oil
- 4 overripe bananas
- 1 normal banana (if you want for decoration on top, not necessary)
- 3 tablespoons of any mylk alternative
- 250g of gluten-free self-raising flour (I use Dove’s farm and it is literally foolproof)
- 2 teaspoons of cinnamon
- a pinch of salt
Equipment-wise you will need:
- A mixing bowl
- A loaf tin
- Baking paper
- A silicon spatula or wooden spoon
- A blender or a Nutribullet
- A sieve
First off, set your oven to 180°C and line your loaf tin with baking paper. Then, pop the egg, the mylk, the 4 overripe bananas and the melted coconut oil into the blender. Blitz this up until it’s smooth. In a big mixing bowl, sieve the flour, cinnamon and salt. Pop the wet ingredients into the dry and mix together with a silicone spatula or wooden spoon. Once all the lumps have been worked out, pop the mixture into the lined loaf tin. I like to slice a ripe (not overripe) banana and put it on top as this caramelises nicely in the oven. Bake for 45 mins, or when a toothpick comes out dry.
This gluten-free banana bread doesn’t compromise on flavour and satisfaction. Feel free to add chocolate chunks, nuts or extra spices to the mix. Here is a link to me making it in a video so you can triple-check that your mixture is right! If you give it a go, please tag me @morganshelly or use the hashtag #AllSheDoes