I’ve not baked in a long time, I have simply lost my baking mojo. But I had some bananas that were overripe and I just fancied banana bread on this wet and windy Sunday afternoon. I had a good internet scour of recipes and I couldn’t find one I liked the look of, or one that didn’t need too many ingredients, so I made like Mary Berry and made my own up.
Turns out that for any good gluten free bake you need to add xanthan gum as a glue replacement to stop any crumbling. This can be bought in pretty much any baking aisle nowadays. My recipe turned out pretty well, it tastes just like my mum used to make and I think Mary would be impressed.
Glueless Banana Bread
- 125g salted butter
- 60g Tate and Lyle sugar with stevia*
- 3 medium eggs
- 3 ripe bananas, peeled and mashed
- 225g gluten free self raising flour
- 0.5 tsp xanthan gum
- 2 tsp ground cinnamon
- 1 tsp mixed spice
*if using regular caster sugar, then you will need to double the quantity to 120g.
- Preheat oven to 180C. Grease a large non stick loaf tin ( I just sprayed mine with coconut oil fry light)
- Cream together your butter and sugar in a large bowl until smooth
- Gently mix in one egg at a time
- Fold in the mashed banana
- Fold in the remaining dry ingredients. Don’t over mix
- Add the mixture to the loaf tin and bake in the centre of your oven for about 50 minutes or until a skewer comes out clean. If the top is getting too brown mid make then gently add some foil to the top
- Remove your loaf from the tin immediately and let it cool. Serve with butter and a cup of tea
I actually used 3 small loaf tins and reduced the cooking time to about 25 minutes per loaf. This is simply as I am baking for one and I will freeze the other loaves once completely cool. If you are not a banana bread purist, then you could also add dried fruit (I’d soak first though) or chocolate chips.
If you try my recipe, please let me know . I would love it if you sent me pictures or tagged me on your social media. Happy Baking!