Gluten-free banana bread with maple syrup
This banana bread is a perfect lunchbox snack
Equipment
- Electric mixer (or hand-held beater)
- 24 x 14 cm loaf tin
Ingredients
- 2 eggs
- 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 or 5 bananas)
- 1½ tbs pure maple syrup
Instructions
- 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
Notes
Use whichever oil you prefer to cook with. I use olive oil.
Use whichever milk suits your dietary requirements. I use cow's milk. For a dairy-free alternative, try rice milk (note that in Australia, oat milk is not recommended for coeliacs).
You can wrap individual slices of banana bread and freeze. Defrost at room temperature as required.