This is a very easy, all in one bowl, cheat by using parchment paper, gluten free, dairy free banana bread that literally disappears almost as soon as it’s cool enough to eat. I am not actually that fond of bananas, although I don’t mind them in other foods, and Big Girl cannot stand bananas but she will happily eat a slice of this. It’s not as gooey as some banana breads, but it works well, with gluten free flour and slices nicely.
You will need:
200g plain gluten free flour (we use Doves Farm)
200g soft brown sugar
50g dairy free spread (or you can use coconut oil, margarine or butter) at room temperature
1 teaspoon vanilla extract
1 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
Cinnamon approx 1- 1.5 tsp depending on how much spice flavour you want (we actually used some of the Speculaas Spice we have been trying out)
3 very ripe bananas
- Mash the bananas, in a bowl, then whatever butter or spread you are using, then beat in the egg. Add the sugar, vanilla extract, spices and beat for a minute or two until light and fluffy. Then add the flour and raising agents, and mix in well.
- Pour into a parchment lined baking tin (this makes it so easy to remove, when cooked, and minimises washing up…
- Bake at 180 degrees for 50 minutes, a skewer won’t come out entirely clean, because of the banana making the cake “gooier” than normal, but the loaf should feel firm, and be golden brown.
Fight off your family, who will all want to eat a slice. You can top this with icing sugar, or eat it still warm with a cup of fresh coffee, as is my preference. Keeps (if there’s any left) in a baking tin, for 2-3 days.