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- Recipes
- Dish type
- Cake
- Cakes with fruit
- Banana cake
- Banana bread
A good, moist gluten free banana bread. Even better if you keep for 24 hours then slice and spread with butter.
Gloucestershire, England, UK
200 people made this
IngredientsServes: 12
- 75g (3 oz) butter or margarine
- 175g (6 oz) sugar
- 2 eggs, beaten
- 450g (1 lb) bananas, mashed
- 200g (7 oz) gluten free flour
- 1/4 teaspoon bicarbonate of soda
- 110g (4 oz) chopped mixed nuts
MethodPrep:20min ›Cook:1hr15min ›Ready in:1hr35min
- Grease and line a 2 lb loaf tin.
- Cream butter and sugar until pale and fluffy.
- Add eggs a one at a time, beating between each addition.
- Add bananas and beat again.
- Stir in the flour, bicarbonate of soda and nuts.
- Put in the prepared tin and bake for about 1 and 1/4 hours at 180 C / Gas 4 until well risen and firm. Turn out onto a wire rack to cool.
AGA baking
Front of roasting oven on grid shelf on floor of oven. After 20 minutes place cold plain shelf on second runners avove and cook for a further 20-25 mins or until a skewer inserted into the centre comes out clean. Transfer to simmering oven if brown on top but not cooked in the centre.
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Reviews & ratingsAverage global rating:(18)
Reviews in English (19)
Is this recipe made with self raising GF flour or plain GF flour?-02 Mar 2014
Great recipe. We have 3 lactose intolerant coeliacs in the family, so I adapted the recipe to suit. It was a huge success. Dee-lish!-02 Jan 2014
I loved this recipie.One tip I have is to put foil over the top until the last half hour, it stops it's burning too much on the top.I also added slightly more bananas and some cinnamon.-22 May 2014
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