Gluten Free and Dairy Free Recipes

Gluten and Dairy free Banana Bread

I have always loved banana bread but could never get it to taste any good whenever I made it with gluten free flour so I tried a lot of different ideas until I found what works.

Harley takes it to school in place of a sandwich because- lets face it, gluten-free bread is horrible!

And here it is:

Preheat oven to 170 degrees celsius (350 degrees F)

Grease 2 loaf pans

INGREDIENTS

3 very ripe bananas mashed      

1 cup chopped pecans (I ground them in a herb mill so they came out looking like almond meal because my kids hate the texture of the nuts.

1 ½ cups sugar

1 ½ teaspoons gluten free baking powder

2 teaspoons vanilla essence

½  teaspoon salt

1 teaspoon bicarb soda

4 eggs

375g box of rice flour

½ cup vegetable oil.

Mix all the dry ingredients together in a mixing bowl and make a well in the centre.

Lightly beat the eggs and pour them into the well.

Carefully stir this all together until mixture is wet and then add the oil and mashed banana mixing it through.

Once all the ingredients are moistened, beat with an electric mixer on slow for about 1-2 minutes.

Pour mixture evenly into the 2 pans and cook for 40 minutes or 30 minutes if making muffins.

This is yummy straight from the oven with butter or can be reheated in a toaster just like regular bread .

It must be eaten within 2 days or stored in the freezer as it contains no preservatives.