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Wednesday, June 29, 2011

gluten free banana bread

 I am not a huge fan of gluten free bread, I don't really like the taste- it seems metallicy or something and I will only eat it toasted with something of it, like an open sandwich and only rarely.
But sometimes it would be nice to have a bread to pop in the toaster for breakfast.
I came across this bread one day on the internet- I am not sure the original source, but I have made it twice now.
The first time I used pecans instead of walnuts because that's what I had and the second I doubled the recipe and put it in the smaller of my bread tins and it came out like a normal size loaf, it took double the cooking time. 
I have cut it in to slices and we (the gluten free people) have been enjoying it toasted for breakfast.
I didn't cut it as thick as suggested but thin to make it go further, particularly as bananas are so expensive in Australia at the moment due to the cyclone in Queensland, this is despite the fact that we have bananas grown locally, but they take 2 years to grow as opposed to 1 year in Queensland.
The recipe calls for very ripe bananas, I bought seconds at our local fruit and veg and left them for quite a few days but because it is winter they simply do not ripen and go off like they do in summer, so they were not as ripe as they should be for a recipe like this, but it still turned out well.

Banana Bread
2 eggs
3 medium, very ripe bananas
130g (⅔ cup) caster sugar
90ml (⅓ cup) canola oil
350g (1¾ cups) gluten free flour
1 teaspoon xanthan gum
2 teaspoons gluten free baking powder
¼ teaspoon bicarb. soda
½ teaspoon salt
65g (½ cup) chopped walnuts, toasted

Preheat oven to 180°C. Grease a loaf tin.
In a medium mixing bowl beat eggs until frothy. Using a fork, mash bananas on a plate and add to eggs, mix well.
Add sugar and oil and beat until well mixed.
Add flour mix, xanthan gum, baking powder, bicarb. soda and salt to banana mixture. Stir in nuts and mix until well blended.
Pour into prepared tins and bake in preheated oven for 45-55 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and cool in the tin for 10 minutes before turning out and cooling completely.
To serve, slice generously thick and toast, if desired. Store well wrapped in the refrigerator.
Makes 14 slices. 


  1. I LOVE banana bread, but like you said,they're WAY too expensive in Australia ATM. Will have to wait. Thanks for popping by. Looking for your lemon tartlets recipe, is is on here?
    x Marnie

  2. Love banana bread! I have a hard time with getting bananas ripe enough, too, but it's because my boys are such banana loving monkeys that bananas don't last long enough around here. Your bread looks terrific! Thanks for sharing.

  3. Thanks for supporting the gluten free family.

  4. Hello, just wanted to say I love your sites, My family is not gluten intolerant, that I know of but I find your posts and recipes lovely, haven't tried any of them yet.. I love your conversions on the side bar..Just wanted to say hi..


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