Sunday, August 28, 2011

Gluten Free Banana Bread

Only way to deal with over ripened bananas - banana bread!  The photo above was baked with brown gluten free flour and it turned out nicely. It's equally as good with plain white gluten free flour as listed below.

250g plain gluten free flour
1 teaspoon bicarbonate of soda
pinch salt
115g butter
115g dark brown soft sugar
2 eggs, beaten
1/4 teaspoon Xantham gum

Preheat the oven to 180 C / 350F. Lightly grease a 23x13cm loaf tin. In a large bowl, combine all dry ingredients. (except sugar).

In a separate bowl, cream together butter and brown sugar. Beat in the eggs, one at at time until batter is light and fluffy. With a spoon add mashed bananas. Stir banana mixture into flour mixture and stir just to moisten. Pour mxture into prepared loaf tin.

Bake in preheated oven for 60 to 65 minutes, until a knife inserted into centre of the loaf comes out clean. Leave to cool in tin for 10 minutes, then turn out onto a wire cooling rack. 


  1. Can this be made with an egg substitute?

  2. So sorry for the delay! Been on holidays. I've never tried making with an egg substitute but I don't see why not. The egg will help stick the bread together and help rise, but the banana is quite moist so should help. I've also heard that ground flaxseed in a bit of water will also act as an egg substitute but I've never tried it. Let me know how you make out - I'd love to know.