I like bananas and I know they’re good for you but I don’t LOVE them. Invariably I buy more than I eat and end up with a couple getting spotty and brown! In my attempts to cut waste as much as possible, I felt I really should try to save the latest victims, even from the compost!
A quick and easy way to use up those ‘past their best’ bananas is to make bread with them. So here’s my recipe for gluten free Banana bread.
Banana Bread
Ingredients
2 medium over-ripe bananas
150g Gluten free self-raising flour (or rice flour)
50g butter
3 tbspns rice bran
1 tbspn black treacle
2 heaped tspns baking powder (GF)
1 medium egg
100ml cranberry juice
Heat the oven to 180°C
Put all the ingredients into a food processor and blitz until you have a smooth thick batter.
Line the bottom of a small loaf tin with greaseproof paper and butter the sides.
Spoon the mixture into the tin and bake in the oven for 45 minutes or until a skewer comes out clean.
Remove from the oven and allow to cool slightly. Knock out of the tin and place on a rack to cool completely.
Note: You can easily make this recipe dairy free by substituting the butter for a dairy free spread. You could also add a couple of tablespoons of dried cranberries or banana liqueur.
The banana bread is dense, moist and very banana-ry but not too sweet. It’s soooo easy! I love this recipe, it’s quick and tastes really good with just a little butter spread over a thick slice. Perfect with a cuppa :)
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