Photography James Moffatt; Styling Steve Pearce; photochef Lizzie Fiducia
You need bananas in two stages of ripeness for this recipe: super ripe for a flavoursome bread, and just ripe for the top.
Gluten-free baked goods stale faster, so freezing, if specified in the recipe, is a good option. This gluten-free banana bread can be frozen for up to one month. The cake must be cooled completely before storing in an airtight container or they will soften in the container.
Ingredients
Method
Preheat oven to 180°C. Grease an 11cm x 30cm loaf pan (top measurement); double line base and sides with baking paper, extending the papers 2cm over the sides.
Beat butter, brown sugar and vanilla in a medium bowl with an electric mixer until light and creamy. Beat in eggs one at a time. Stir in banana and combined sifted flour, baking powder, cinnamon and milk powder, alternately with the milk. Spoon the batter into the pan; level the surface.
Bake loaf for 15 minutes. Remove from oven. Place banana halves on top of loaf, cut-side up, then sprinkle with demerara sugar. Quickly return to oven and bake for a further 45 minutes or until a skewer inserted into the centre comes out clean.
Leave loaf in pan for 10 minutes, before turning, top-side up, onto a wire rack to cool. Serve sliced, warm or room temperature.
How to serve this gluten free banana bread
Serve slices spread thickly with butter and honeycomb.
Can this gluten free banana bread be frozen?
Store bread in an airtight container for up to 3 days or freeze for up to 1 month.
How many bananas do you need?
You will need about 2 ripe bananas to yield 1 cup mashed banana.
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