Gluten Free Help
  • Home
  • Signs & Symptoms
  • Getting Advice
  • Eating Out
    • Gluten & non gluten products
  • Gluten Free Abroad
  • Businesses
  • Medical Research
  • Contact
  • Gluten Free Recipes
    • Tasty breakfast
    • Antoinette Savill Gluten Free
    • Pippa Kendrick Gluten Free
    • Darina Allen Gluten Free
    • Lauren David Style recipes
    • A Gluten Free Taste Of Turkey
    • Nairn's Gluten Free

Gluten Free banana bread

Soft speckled bananas are best for this recipe. The mixture also makes adorable little mini muffins if cooked in individual cases.

40g (1 1/2oz) cherries

75g (3 ozs) sultanas

110g (4 ozs) castor sugar

110g (4 ozs) butter, softened

2 large eggs, preferably free-range

3 large ripe bananas

175g (6 ozs) fine rice flour

50g (2 ozs) cornflour

2 teaspoons gluten-free baking powder

1/2 teaspoon salt

1 x 900g (2lb) loaf tin, 23 x 12 x 5cm (9 x 5 x 2in)

Preheat the oven to 180°C/350°F/gas mark 4.

Line the loaf tin with parchment paper. Wash and dry the cherries. Cut into 4 and mix with the sultanas – set aside.

Cream the butter and sugar together by hand or in a food mixer until light and fluffy. Add the eggs one by one and beat for several minutes.

Mash the bananas and add to the butter, sugar and egg mixture. Sieve the rice flour, cornflour, salt and gluten-free baking powder together and fold gently into the banana mixture. Very gently, stir in the cherries and sultanas, so that they are evenly distributed through the mixture.

Pour into the loaf tin and bake for 1 1/4-1 1/2 hours until golden on top and a skewer comes out clean.

Remove from the tin and cool on a wire rack.


Copyright Darina Allen & Rosemary Kearney, Ballymaloe Cookery School

Powered by Create your own unique website with customizable templates.