Gluten-free banana bread

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

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.
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.
Dust with icing sugar and leave to cool.

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