Truly Yummy Banana Bread
Gluten free and dairy free banana bread. Recommended ingredients blackened/very ripe bananas, Flora Salted plant-based butter, Muscavado Light sugar, Freee Gluten Free Plain Flour, Dr Oetker Bicarbonate of Soda, large eggs, Green & Blacks Organic Dark Chocolate 70% Cocoa, cinnamon.
Equipment
- 1 non-stick loaf tin
- 1 food mixer or electric whisk and mixing bowl
Ingredients
- 500 g ripe bananas, peeled and mashed with a fork roughly 5 -7 medium sized bananas
- 115 g plant-based butter recommend Flora Salted
- 115 g brown sugar recommend light muscavado sugar
- 250 g gluten free plain flour recommend Freee Gluten Free Plain Flour
- 1 tsp bicarbonate of soda recommend Dr Oetker Bicarbonate of Soda
- 2 large eggs
- 100g dark chocolate, broken into ½ cm pieces (pop the chocolate in a bag and using the end of a rolling pin break up the chocolate) recommend Green & Blacks Organic Dark Chocolate 70% Cocoa
- 2 tsp cinnamon
Instructions
- Preheat the oven to 180℃/Gas Mark 4.
- In the food mixer, cream together the sugar and butter.
- Next add the eggs one at a time and beat well.
- Add the mashed bananas and mix until well combined with the egg, butter and sugar mixture.
- Next, add the flour, bicarbonate of soda and cinnamon. Mix until fully combined and no traces of flour remain.
- Finally, fold in the chocolate pieces ensuring they are evenly dispersed amongst the mixture.
- Pour the mixture into the loaf tin and cook in the oven for 45-50 minutes.
- Check the cake is cooked using a skewer. Check the centre of the loaf and if the skewer comes out clean the loaf is cooked.
Notes
If the banana bread needs a little longer in the oven, I suggest covering the loaf with a piece of tin foil to stop it browning on top any further. I sometimes find it colours more quickly on the outside than it cooks through in the middle.
If you don't have a non-stick loaf tin, using parchment paper in a loaf tin will work equally well.