17 Dec 2012

Easy Wheat free Banana loaf

This is one of my favourite recipes of all time and is extremely easy to do. I often bake this when I see some over-ripe bananas in the fruit bowl and it’s completely delicious hot as a pudding or for afternoon tea. It also works well in your lunchbox or for a mid-morning snack at work. Completely versatile!

Ingredients:
  • 3 over ripe bananas
  • 125g (4oz) of butter or margarine (any will do)
  • 175g self raising gluten free flour with 1 tsp of gluten free baking powder
  • 3 eggs
  • 125g (4oz) of caster or granulated sugar
  • A handful of raisins (optional)
Method:

This is the thing I love best of all about this recipe, it take less that 5 minutes to make! Just put all the ingredients in an electric mixing bowl and mix together. I usually blend up the bananas first until they are a bit liquid then throw everything else in the bowl. Of course you can do things the more traditional way by hand, creaming the butter with the sugar then adding the eggs and flour (with baking powder).
Then place the mixture in a greased 2lb loaf tin and bake in the centre of a pre-heated oven (200C) for 30-40 minutes. To check if the cake is ready poke a knife or skewer into the centre and if it comes out clean then it is ready. If it has some wet batter on then it will need a little more time.

This recipe is low in FODMAPS

[top]