This recipe is also yeast-free, dairy-free and egg-free so it's perfect to bring to a high tea where you're not sure of everyone's dietary requirements.
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Gluten-free banana bread
A gorgeous allergy-friendly treat.
- 55 mins cooking
- Serves 10
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Ingredients
Gluten-free banana bread
- 2 tablespoon desiccated coconut
- 1 1/2 cup mashed overripe banana
- 1 1/4 cup (275g) firmly packed brown sugar
- 1/2 cup (125ml) vegetable oil
- 2 teaspoon gluten-free baking powder
- 1 teaspoon mixed spice
- 2 1/2 cup (200g) desiccated coconut, extra
- 1 3/4 cup (225g) linseed, sunflower and almond meal
Method
Gluten-free banana bread
- 1Preheat oven to 180°C (160°C fan-forced). Grease 11cm x 21cm loaf pan; coat base and sides with desiccated coconut. Shake out excess coconut.
- 2Combine banana, sugar, oil, baking powder and spice in large bowl, stir in extra coconut and meal. Spread mixture into pan; smooth surface.
- 3Bake bread about 55 minutes. Stand in pan 10 minutes; turn, top-side up, onto baking-paper-covered wire rack to cool.
Notes
You will need 3 large overripe bananas (690g) for this recipe. This banana bread is good sliced and toasted. This recipe is gluten-free, wheat-free, yeast-free, dairy-free and egg-free.
