Gluten-free banana breadNew Recipes

Use up overripe bananas and make banana bread with ground almonds and gluten-free flour. This recipe is ideal for anyone following a gluten-free diet

  • Prep:10 mins
    Cook:1 hrs 15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 405
  • fat 16g
  • saturates 7g
  • carbs 57g
  • sugars 33g
  • fibre 2g
  • protein 7g
  • salt 0.6g

Ingredients

  • 5 small ripe bananas (4 mashed, 1 sliced down the middle to decorate the top)
  • 150g gluten-free self-raising flour
  • 100g gluten-free oats
  • 50g ground almonds
  • 1 tsp gluten-free baking powder
  • 1 tsp cinnamon
  • 90g dark brown sugar
  • 90g caster sugar
  • 100g butter, melted
  • 2 large eggs, beaten
  • 1 tbsp icing sugar

Method

  1. Heat the oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (our tin was 19 x 9 x 6cm). Put all the ingredients, except the sliced banana, 1 tbsp caster sugar and the icing sugar, into a large bowl and stir until smooth and combined.

  2. Pour into the tin and put the two remaining banana halves cut-side up across the top of the batter, pressing down slightly. Sprinkle over the caster sugar. Bake for 1hr-1hr 15 mins until a skewer comes out clean, covering with foil towards the end of cooking if it browns too much.

  3. Dust with icing sugar and leave to cool.