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
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
