Banana Loaf

A certain someone… okay thewastedhours… suggested I do a gluten-free recipe blog. As I am gluten-free, and have friends who are gluten-free, and (more importantly) have friends who aren’t gluten-free and always get stuck with what to feed me, I could see her point. Well, rather than start a third blog, I thought I’d occasionally throw in some quick recipes here, on the days all I have time to blog about is something quick and easy (because I’m coming down with the female version of man-flu – which is much worse). First up: my banana loaf. Which worked so well even the people who could eat normal cake ate it with gusto.

Gluten-free Banana Loaf

250g gluten-free self-raising white flour
1 tsp baking powder
0.5 tsp salt
120g butter
2 eggs, lightly beaten
3 tbsp maple syrup
6 bananas, mashed
100g brown/demerara sugar

1. Preheat an oven to 175 degrees C / Gas mark 3. Lightly grease a 9×5 inch loaf pan or 2 (12-hole) muffin tins.

2. 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.

3. Bake in preheated oven for 20 to 30 minutes, until a skewer inserted into centre of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a skewer inserted into the centre of a muffin comes out clean.

Serving Size: Makes 15 slices or up to 24 muffins

Number of Servings: 15

Quick and easy snack

Do you love goat’s cheese? Well, my latest gluten-free snack is ideal. Get yourself some shop-bought gluten-free ciabatta bread, load up with some red onion chutney (or, my favourite, Tesco Finest Caramelised Red Onion Relish) and slices of crumbly goat’s cheese and grill for a few minutes until the cheese is slightly melted. Homemade yummyness.

Enjoy!

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