Ingredients
• Melted butter, to grease
• 2½ cups gluten-free self-raising flour
• 1 cup brown sugar
• 1½ tsp xanthan gum
• 1 tsp cinnamon
• ½ tsp salt
• 125g butter, melted, cooled
• 3 eggs, lightly beaten
• ½ cup sour cream
• 1 tsp vanilla extract
• 1¼ cups mashed ripe banana (about 3 large bananas)
Cook's tip:
• If you have loaf leftover after a couple of days and it’s lost a bit of moisture, slice it thickly and toast. It makes a beautiful breakfast with jam or honey spread on top.
• For a strong bananaflavoured loaf, use very ripe bananas. This is a great way to use up those bananas gone black in the bottom of
Method
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Preheat oven to 180°C. Grease a 21 x 10 x 7cm (6-cup capacity) loaf tin with melted butter, then line with baking paper, ensuring paper is 5cm higher than top of tin.
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Combine flour, brown sugar, xanthan gum, cinnamon and salt in a large bowl. Make a well in centre of mixture and add butter, egg, sour cream, vanilla and banana. Stir until well combined.
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Spoon into prepared tin and bake for 55-60 minutes or until cooked through when tested with a skewer. Stand in tin for 10 minutes, then turn out onto a wire rack. Serve sliced.
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