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)
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
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.
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.
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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