Home baking has always been a family tradition, with many recipes being passed down the family tree to various relatives. Being diagnosed with Coeliac Disease has opened up a whole new world of baking (gluten free flours need a whole blog post of their own!), but I thought I’d start off with a classic, but yummy, banana loaf.
- 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 (optional; I used raisins instead)
- 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 (and/or raisins)
- 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.
To finish it off, I decided to do some icing sugar and drizzle over the top, but you could leave it plain and simply serve the slices with some butter. If you’re after a more portable option, why not split the mixture into some muffin cases and make some yummy banana and raisin muffins for when you’re in the go! (Cooking time for muffins is around 20-30 minutes)