Banana bread - wheat free recipe
We love bananas in the wheat-free kitchen, in fact we should probably have shares in a banana plantation.
Bananas have great nutrition properties, low in fat, cholesterol and sodium they are also a good source of dietary fibre, vitamin C, potassium, copper, magnesium, manganese, and vitamin B6. And did you know that if you're having trouble sleeping, eating a banana before you go to bed will help you get a restful slumber?
If you're keen on cycling or other sports where you need fuelling on the go then this banana bread makes a great alternative to sugary sports bars. It's firm enough to stay together, so wrap a piece in waxed paper and stick it in your cycling jersey pocket, you'll love the moist, energy rich goodness that it provides.
dietary information: | |
| wheat free |
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| gluten free |
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| nut free |
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| dairy free |
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| vegetarian |
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| vegan |
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makes 1 loaf
| 120 | g | gluten free flour |
| 60 | g | butter, margarine or low fat spread |
| 1¼ | tsp | baking powder |
| ½ | tsp | ground mixed spice |
| 100 | g | raisins |
| 250 | g | bananas, peeled and mashed |
| ½ | tbsp | clear honey (substitute: agave syrup) |
| 1 | egg, beaten |
preheat oven: 180°C, 350°F, Gas 4
| 1. | Line a 1lb loaf tin with baking parchment, or brush with oil. |
| 2. | Mix flour, butter, baking powder and mixed spice, until mixture resembles breadcrumbs. |
| 3. | Stir in raisins. |
| 4. | Mash bananas with the egg and honey, then pour onto the dry ingredients and mix thoroughly. |
| 5. | Pour into loaf tin and bake on the middle shelf of the oven for 1 hour. |
| 6. | Allow to cool slightly in the tin before turning out onto a cooling rack.
It's easier to slice if you leave it to cool fully, however warm banana bread is awesome, so don't let that stop you from tucking in while it's still warm and fragrant.
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