About this recipe:For those of us who can't have gluten, try this banana bread for a treat with tea. I like to use maple syrup instead of adding so much sugar. This mixture will make 1 loaf or 24 muffins.
Makes: 1 loaf
270g gluten free plain flour
1 teaspoon gluten free baking powder
1/2 teaspoon salt
100g demerara sugar
2 eggs, lightly beaten
3 tablespoons maple syrup
6 ripe bananas, mashed
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat an oven to 180 C / Gas 4. Lightly grease a 2 lb loaf tin (approximately 23x13cm).
In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared tin.
Bake in preheated oven for 20 to 30 minutes, until a skewer inserted into centre of the loaf comes out clean.
To make muffins, divide the mixture between lined muffin tins. Bake for 15 minutes or until a skewer inserted into the centre of a muffin comes out clean.
You should specify 'gluten-free baking powder' if this recipe is called gluten-free ...
I used only 5 very small bananas but still had a very wet mixture, so I added 1/2 tsp xanthum gum to help raise it - it puffed up quite nicely. I also added cinnamon, nutmeg, clove, and grated lemon rind plus some chopped walnut. - 01 Apr 2013