Gluten Free Banana Bread [without the Gluten Free Taste]

IMG_4663

While we were in England, my aunty told my parents all about her gluten free diet. Dad, who had always scorned the idea of being gluten free, came to realise that being gluten free may have some, er, benefits. All this means for me is I have to make gluten free pizza bread and gluten free bread. My sister also became a vegetarian, and so I have to make really irritating little changes to cooking….

But sometimes I like trying to make yummy gluten free food. And it’s yummy when everyone in our family, not just the gluten free people, like to eat it. Like this banana bread. It is light and fluffy and perfect warm with butter.

I adapted the recipe from a cute little old fashioned style recipe book I bought in England.

Gluten Free Banana Bread

  • 4 oz butter
  • 6 oz sugar
  • 2 eggs, well beaten
  • 3 tablespoons milk
  • 1 tsp baking soda
  • 2 ripe bananas (preferably overripe)
  • 12 oz self raising GF flour (or add 5 tsp baking powder)
  • 1 tsp xantham gum
  • 1 tsp vanilla essence
  • about 1/2 – 1 cup sultanas, raisins, or currants.

Set oven to 18o degrees Celsius, 350 Fahrenheit, or gas mark 4. Grease and line a 2 lb loaf tin (or a couple of small loaf tins). Cream the butter and sugar together in a bowl until light and fluffy. Add the eggs.

Mix the baking soda with the milk. Mash the bananas, and add them to the mixture with the flour xanthan gum and milk and mix well. Stir in the vanilla essence, and the sultanas. Put into the tins and bake for 40 – 45 minutes, until firm and skewer comes out clean. I had to put some foil over the top of the loaves halfway through, so they didn’t burn on top.

Leave in tin for 15 minutes, then turn onto wire rack. It says serve when cold, but why not slice off the crust and slather it in butter while it’s still nice and warm..like I did. 🙂

IMG_4664

We mix up our own very basic GF flour mix at the moment, and it is still being adjusted. We got the basis of it from this book.

This is the mix I used today:

500 grams rice flour

300 grams potato flour

200 grams finely ground maize flour

Put it in a big jar and mix it together thoroughly.

We use this flour to make delicious bread and all sorts of baking. I am going to start sharing more gluten free recipes on here in the future…(like the Quinoa Bread…even I like that and I don’t have to eat it)

IMG_4677

I also have a recipe for Sugar and Dairy Free Banana Bread. I think you could easily make that gluten free, by substituting the flour. Banana Bread is very adaptable.

Delicious (& sugar & dairy free) Banana Bread

IMG_5083

I am so happy with this recipe! One of my friends is sugar and dairy free, and that means she misses out on lots of the baking we do.
There are lots of gluten-free recipes online, and lots of sugar-free recipes, or dairy free, but it’s always one or the other!

I found this amazing recipe (http://www.cooks.com/rec/view/0,164,149191-253198,00.html) that has NO sugar and NO dairy!

I had some rather gross looking frozen bananas, so I thawed them out and edited the recipe a little. Here is my version of this recipe:

3/4 c. mashed bananas
1/3 c. vegetable oil
2 large. eggs
1/2 c. water
2 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. currants
1 tablespoon honey

Beat together mashed banana, oil, eggs and water until creamy. Add flour, baking soda, baking powder and spices. Beat well. Stir in nuts. Spoon batter into oiled and floured 9 x 5 inch loaf pan. Spread batter evenly. Bake at 325 degrees for 45 minutes or until a knife inserted comes out clean. Cool completely on wire rack before slicing.

IMG_5089

The original recipe was for a cup of nuts, but typically, we had run out. So I put a cup of currants in, and I think it actually made it really nice and sweet. I added a tablespoon of honey to sweeten it even more. Our slimy frozen bananas didn’t seem to have much sweetness left in them! So I only changed the recipe slightly, and I am so pleased with it. It disappeared very quickly, though. That was a shame, because I couldn’t have any toasted for breakfast!
I know honey and bananas are both “sugars”, but when I say sugar-free, I am meaning white sugar! The sugars in honey and banana are perfectly edible. 🙂