Recipe

Gluten-free banana bread

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.

May 14, 2009 2:00pm
  • 55 mins cooking
  • Serves 10
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Gluten-free banana bread

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
  • 1
    Preheat 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.
  • 2
    Combine banana, sugar, oil, baking powder and spice in large bowl, stir in extra coconut and meal. Spread mixture into pan; smooth surface.
  • 3
    Bake 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.

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