It was bound to happen sooner or later. I mean, everyone needs a banana bread recipe in their baking repertoire. I’ve never gotten around to it, so I thought it was high time I got that sorted.
I’ve said it before – I really love bananas in gluten-free baking. They’re amazing. They add strength and elasticity as well as sweetness and a gorgeous taste.
There’s not much sugar in this banana bread – there’s no need for it if you use plenty of bananas. But I did add some maple syrup. It compliments the banana so beautifully and really lifts the taste.
This bread will freeze and defrost – just wrap slices individually before freezing – pop it in the freezer within a day of baking.
And if you feel like varying the taste, omit the maple syrup and instead add 1/3 cup of diced dried apricot, or some sultanas, or your favourite spices such as cinnamon and nutmeg, or even a handful of cacao nibs.
70 g tapioca flour
80 g sorghum flour
70 g brown rice flour
20 g baking powder
5 g psyllium husk
40 g brown sugar
1 tsp vanilla essence
125 ml oil
125 ml milk
400 g peeled and mashed bananas (approximately 4)
1½ tbs maple syrup
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line 24 x 14 centimetre loaf tray.
Beat eggs for 5 minutes in the large bowl of an electric mixer.
Sift in tapioca flour, sorghum flour, brown rice flour, baking powder and psyllium husk. Add all other ingredients and mix until well combined.
Pour batter into loaf tin. Bake for 55 minutes or until a skewer, when inserted, comes out clean.
Makes approximately 12 slices.