Name: Gluten-free banana bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
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

Gluten-free banana bread

Every day is a perfect day for banana bread. Just remember to slice it extra thick…

Prep

15M

Cook

Total

1H 15M

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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

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.

Click here for ‘The gluten-free pantry’

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