As some of you may know, I’ve embarked on a
half hearted journey into the world of healthy living and exercising. I’ve been trying to eat more fruit and veg, exercise daily and drink 8 glasses of water a day – although I’ve realised that it’s a lot harder then you think and as my mum always says: “you can’t teach an old dog new tricks”.
I’ve been doing well with eating my greens but when it comes to fruit… I’ve been kind of neglecting them. I’ve lost count the amount of times I’ve pulled out a tub full of furry strawberries from the fridge or the amount of times my apples have wizened into large, sorry looking raisins! Even my bananas are starting to look like giant slugs in my fruit bowl!
So I was just about to chuck the ‘slugs’ in the bin when I realised that over ripe bananas can actually be used in baking. Infact, many recipes require overly ripe bananas as opposed to fresh ones. Which was when I had the
brilliant brain wave of making gluten free banana bread.
Banana bread, banana loaf, banana cake [or whatever you wanna call it] is such an easy thing to make! It takes minimal effort [well, apart from mashing bananas] and what you get at the end is a glorious dessert that goes wonderfully with a good ol’ fashioned brew! On top of that, you can add whatever you fancy to the mix before baking. Fancy walnuts? Then throw them in! Fancy raisins? Then throw them in! Fancy berries and seeds? Then throw them in!
[FYI: I apologise for the poor quality of the photos. I’ve lost my camera charger, so until I find it again, I’m having to use my phone]
- 2 Very Ripe Bananas
- 110g Brown Sugar [I used Muscovado Sugar again]
- 110g Butter
- 2 Eggs
- 1 Teaspoon of Vanilla Extract
- 1 Tablespoon of Vegetable Oil
- 225g Gluten Free Self Raising Flour [I used Doves]
- 1/2 Teaspoon of Baking Powder [Gluten Free of course!]
- Pre- Heat Oven to 180°c
- In a bowl and using a fork, mash the Bananas
- In a separate bowl add the Butter and Brown Sugar and cream together
- Add the mashed Bananas mix together
- Add the Egg, Vanilla Extract and Vegetable Oil and mix together
- Add the Flour and Baking Powder and give it a good mix till it’s all combined
- Line a loaf tin with greaseproof paper [or if you’re out of greaseproof paper, generously grease it with butter]
- Add the Banana Bread Mixture to the loaf tin, pop it in the oven and bake for 30 – 35 mins [when baked, if you insert a toothpick/fork into the Banana Bread, if it comes out clean – the banana bread ready!]
- When ready, carefully take out of the oven and leave the Banana Bread in the loaf tin and pop on a wire rack for 5 /10 minutes.
- Gently take the Banana Bread out of the loaf tin, and pop on a wired rack to completely cool
- Pop on the kettle, make yourself a brew, cut a slice of your Banana Bread/Cake/Loaf and enjoy!