Gluten Free & Vegetarian
Recipe Sheet
Gluten Free Classic Banana Bread
Gluten Free Classic Banana Bread Recipe – Fit for VIPs! 🙂
Ingredients
- 300 g Gluten Free Rice Flour
- 500 g Bananas
- 60 g Brown sugar
- 45 g Honey
- 2 Eggs
- 120 g Butter
- 1 tsp Bicarbonate Soda
- 1 tsp Vanilla Extract
- Pinch of Salt Optional
Instructions
- Preheat the oven to 180°C (160°C fan).
- Take the room temperature butter, brown sugar and honey. Put it in a bowl and give it a good mix until the mixture has a nice and creamy consistency. (It will save you a lot of elbow grease if you use room temperature rather than straight out of the fridge.)
- Then, on a cutting board/ plate give the bananas a good mash with a fork.
- Next, add the mashed bananas to the mix and stir.
- Add 2 eggs to the mix and stir.
- Then add 1 teaspoon of vanilla extract.
- Next, add 300g of gluten free rice flour and 1 teaspoon of bicarbonate soda to the bowl and give it a thorough mixing, so no white powder can be seen.
- Line a loaf tin/ baking dish with parchment paper, and add the mixture to the parchment paper lined tin.
- Pop the mixture filled loaf tin in the oven for 1hr.
- To check the banana bread is fully cooked through use a toothpick (if it comes out clean, you’re all good to go 😊).
- Leave out to cool, as it’s easier to cut, if you have the patience😊.
- Happy eating!!!
Ingredients
- Gluten free Rice flour (300g)
- Bananas (500g)
- Brown sugar (60g)
- Honey (45g)
- 2 eggs
- Butter (120g)
- 1 teaspoon of bicarbonate soda
- 1 teaspoon of vanilla extract
- Pinch of salt (optional)
Method
- Preheat the oven to 180°C (160°C fan).
- Take the room temperature butter, brown sugar and honey. Put it in a bowl and give it a good mix until the mixture has a nice and creamy consistency. (It will save you a lot of elbow grease if you use room temperature rather than straight out of the fridge.)
- Then, on a cutting board/ plate give the bananas a good mash with a fork.
- Next, add the mashed bananas to the mix and stir.
- Add 2 eggs to the mix and stir.
- Then add 1 teaspoon of vanilla extract.
- Next, add 300g of gluten free rice flour and 1 teaspoon of bicarbonate soda to the bowl and give it a thorough mixing, so no white powder can be seen.
- Line a loaf tin/ baking dish with parchment paper, and add the mixture to the parchment paper lined tin.
- Pop the mixture filled loaf tin in the oven for 1hr.
- To check the banana bread is fully cooked through use a toothpick (if it comes out clean, you’re all good to go 😊).
- Leave out to cool, as it’s easier to cut, if you have the patience 😊.
- Happy eating!!!
Making gluten free banana bread is a really easy recipe for everyone from the baking expert to a total and utter novice. One of the best bits about baking is that you get to eat the end product and, in this recipe, it is quite a lovely end-product! Ultimately, it is fit for any VIP!
Flour, Flour, Flour
- I love to use a gluten free rice flour. This is because it is quite a moist flour, but if you want to use another gluten free flour of your choice won’t be a problem.
- Other gluten free flours include: almond flour, rice, potato, tapioca (tapioca is a very good replacement as once again it is a moist flour).
- Just as a warning: always double check that the flour you are using is gluten free. I have been glutened in the past by not checking the fine print. I do not want that to happen to anyone else!!
- Additionally, you can also buy any flour blend or make your own!
Tips and Tricks for Gluten Free Baking
- Use ripe bananas as they are sweeter because this will result in a better taste and deeper banana flavour for the banana bread! Yummy!
- The painful wait (waiting for the banana bread to cool)
- Wait for the banana bread to cool. This is a quick bake bread, and thus it will be a bit crumbly and won’t hold as well if you eat it fresh out of the oven. So, if you want to get those beautiful slices that have the perfect texture and flavour you must let it cool. However, if you don’t care as much and you just want to eat it as soon as it comes out of the oven (which I am more the latter, it just smells so nice) then no judgements here!!! Just note that it will be a little more crumbly in texture and the flavour may not be as intense as it would be if you waited a little, but comme ci, comme ça 😊.
- Remember once you get that perfect slice you can always heat it up in the microwave. When I have heated up my leftover banana bread before I actually found that the flavour and texture is actually even better than straight out of the oven, so just something to bear in mind!!!
- Adding nuts, chocolate and cinnamon
- Adding walnuts, chocolate chips and cinnamon can all be lovely additions to any banana bread. I do have a soft spot for the classic recipe, so it really just depends on how you feel on the day, what you fancy, and more importantly what’s in the cupboard sometimes 😉!
- This isn’t really a tip, but more just information: I used a 21.5 x 11cm loaf tin (2Ib loaf tin) and I also used electric scales to make sure I was getting the measurements just right.
Storage
- The banana bread can be left out for 1 day, in the fridge for up to 5 days and frozen for up to 1 month. (Remember when defrosting, defrost the loaf the day before.)
- Additionally, this is just guidance, so if it looks a bit dodgy and you don’t like the look of it, or if it has been out for a while, then I think that is one for the bin. When it comes to cooking and baking a bit of common sense will go a long way and it is always better to be safe than sorry. Additionally, when storing always use an air-tight container otherwise these times do not apply.
Making Gluten Free Life a Little Easier
- I personally have made this recipe without an electric whisk or food processor (I relied all on my own strength!).
- I will tell you, the manual whisking is a little bit of a work out. So, please make your life easier and make sure to use room temperature butter, as otherwise it is going to be an even more intense work out to get a smooth and creamy consistency!!!
- So, if you want to make your life a little easier, I would recommend having a kitchen aid, electric whisk or food processor one at hand, but obviously that means more washing up ☹.
- So, that is why I usually like to just stir with a wooden spoon. Plus, it is a two in one task for the day – both my workout and completing a recipe are done in one, so very efficient if I do say so myself.
Thank you so much for reading my gluten free banana bread recipe. Hopefully, you’ll give it a try and get to experience what it is like to eat the food of VIPs.
Gluten Free VIPs
<3 <3 <3
xxx
