Bananas have been ripening very quickly of late in my fruit bowl. I usually get them a little green because I like them slightly under ripe - but they're going all spotty before I get a chance to eat them! Spotty bananas are great to use in porridge or to freeze whole for smoothies, but I think their best use is in something like this banana bread. This was my first time baking a cake with gluten free flour so I was not sure how it would turn out...the result was fantastic! The bananas make it very fudgy and moist. The trick with this particular cake is to let it sit before slicing and eating - so make it after dinner and let it sit overnight :)
The thing is, don't expect it to taste like a banana cake because it has a very different and denser texture. It hasn't really got a crumb. It's really fudgy and very filling. If you like things like Lara Bars and Nak'd bars, you'll love it!
Gluten free banana bread
Based on this recipe at allrecipes.co.uk
Makes 12 slices
75g butter or margarine
175g dark brown sugar
2 eggs
3 large bananas, mashed
200g gluten free plain flour (I use Dove's Farm Plain White Flour Blend)
1/2 teaspoon baking powder
Preheat the oven to 180 C and grease and line a 1kg/2lb loaf tin. Cream the butter and sugar until fluffy. Add eggs a one at a time, beating well. Then add the bananas and beat again. Finally, gently stir in the flour and baking powder.
Place the mixture in the prepared tin and bake for about 1 hour and 15 minutes until well risen and firm. Turn out onto a wire rack to cool. Leave overnight.
You can eat it plain, or spread with butter/margarine or even, my favourite, with a bit of organic smooth peanut butter (try it! It's good!)
.JPG)
Can you believe I'm still going with the gluten free? I can't....but everything is so delicious I've barely noticed the difference apart from in how I feel. Gluten free pizza is the real winner - Tom requests it every Friday now :)
Hope you're enjoying the week of recipes!