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Surpisingly good banana bread

June 19, 2009


Gluten free, dairy free, low fat…and tastes good. Good crumb with just enough chewiness; not too sweet; keeps well for a couple of days. You would be hard pressed to tell that it is gluten free.  Tara says “restaurant quality” (mostly as a way of “recovering her position in mum’s good books” after repeatedly asking where I bought it… despite my showing her the evidence of baking). And Andrew says he is going to take some in to work to get Matt the self-proclaimed banana bread expert to pass judgement…but we eat it all and there is nothing left for him to take to work the next day.  Both times I made it this week.  Good thing it is relatively healthy-ish!

Gluten-free Banana Bread

3-4 ripe bananas

1/3 cup oil (I used rice bran)

2 eggs lightly beaten

1/2 cup liquid – either low fat milk,  juice or water

1 cup gluten free flour mix – I used the Easy Bakers mix

1/2 cup fine polenta flour

1/2 cup chick pea flour

2 teaspoons baking powder

1/2 cup brown sugar

2 teaspoons cinnamon

1 teaspoon nutmeg

Combine all the dry ingredients in a bowl. In a separate bowl mash the bananas and mix in the rest of the wet ingredients. Now combine the wet with the dry. If you are using the gluten free flours as mentioned above, mix well and beat the mixture for a couple of minutes. (If using plain wheat flour instead of the gluten free flours, leave out the additional 1/2 cup of liquid;treat the mix more gently and place in the oven immediately.) Pour into your lightly oiled baking tin. Now turn on your oven to heat up to 180C. For the gluten free version, it is best to leave this mixture to sit in the tin for about 15-30 minutes before placing it in the oven. I am too impatient so end up waiting only about 10-15 minutes. In this time the mixture increases in volume by about a third (the Easy Bakers flour has some sort of raising agent in it that helps make this happen). Place in a moderate oven, about 180 C for 45 minutes.

You can use this basic recipe for any other flavour instead of banana too – pear and rasberry; apple and cinnamon; rhubarb; etc.

4 Comments leave one →
  1. sasha permalink
    June 19, 2009 10:10 PM

    Wow that looks great – if I hadn’t just eaten a huge bowl of Bouillabaisse by kev (J oliver eat your heart out) followed by 2 pieces of gluten free cake slices – one=hazelnut and one=orange and almond – I would eat your banana bread NOW. Put I am struggling to get off the sofa!! . Well done for creating this and teaching your old out of touch friends about blogs! So much more to learn. sash

  2. June 23, 2009 7:36 PM

    Wow, it’s gluten free and tastes great? I must email this to my friend, she’ll be ever so pleased! Thankyou 🙂

  3. spiceandmore permalink*
    June 24, 2009 4:35 PM

    I know this is a big call to make – but I think this gluten free version tastes better than a standard wheat flour version. I hope your friend enjoys it too!

    And Sash – good to see that you are living the “austere life” out there on the farm there with the boullabaisse and two types of cakes… 🙂


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