Not everyone is a lover of banana bread, I'm a big fan and if I've run out of bread in the morning then a slice of this goes down a treat...maybe too early in the day for sugar...or is it ? I came across this recipe in an American Gluten Free Magazine and there was a lot of faffing around with softening the bananas, releasing liquid and so on that I'm sure has some benefit but I skipped all that as even though my attention to detail with baking has improved I prefer to cut to the chase sometimes. The end result was even better than expected....lovely light, airy and flavoursome loaf.
110gms butter melted and cooled
4 large ripe bananas
150gms light brown sugar
2 large eggs
1 tsp vanilla extract
270gms gluten free flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp xantham gum
1 tsp granulated sugar (optional)
Preheat the oven to 180C. Line a 2lb loaf tin (9 by 5 inch) with greaseproof paper or grease the tin very well.
Melt the butter in the microwave or on the stove in a pan on a very low heat . Set aside to cool.
Mash your bananas in a large bowl, use a hand blender if you wish to get them very smooth. Whisk in the brown sugar, eggs, vanilla and melted butter.
Add all the dry ingredients including the walnuts to the wet ingredients and combine fully.
Pour the mixture into the prepared tin and bake in the over for 55 minutes approximately, until a skewer comes out clean.
Sprinkle the granulated sugar on top for extra sweetness if you want to, this is optional.
Let the bread cool in the tin for 15 minutes, remove from the tin and leave to cool for at least an hour before serving.
I line a cake/biscuit tin with greaseproof paper and store this for up to 3 days. If it's just little old me at home then I freeze half the loaf to enjoy later.