A good banana loaf is hard to beat. And the good thing about a good banana loaf is that it is nice and easy to make – it takes no time at all and doesn’t require any fancy equipment 🙂 The more overripe the bananas the better for this one.
Here’s our recipe for a gluten-free and dairy free banana loaf with a lovely crunchy top, which uses our magical gluten-free plain flour blend.
xx Millie, Marcus, Milo, Maddy and Me xx
TO MAKE YOUR BANANA LOAF
STEP ONE: Preheat your oven to 170c / 150 fan / Gas 3. Grease a 1lb loaf tin and set aside.
STEP TWO: Weigh the dairy-free spread and sugar into a large bowl and smoosh together (technical term!) with a rubber spatula until you have a paste-like consistency.
STEP THREE: In a separate bowl, squish the bananas with a fork then crack the eggs into the bowl and give everything a good mix to combine.
STEP FOUR: Tip the banana and egg mixture into the bowl with the fat and sugar in and lightly mix together to form a lumpy batter.
STEP FIVE: Sprinkle the magical plain flour blend, baking powder and salt over the top of the mixture and then gently stir through to combine. Don’t go mad – you just need to make sure there are no traces of flour showing but you still want the batter to be lumpy. Finally, stir through the plant-based milk and tip the batter into your prepared loaf tin.
STEP SIX: Bake your banana loaf for 45 minutes. A couple of minutes before it is due to come out, lightly whisk an egg white until frothy. Remove the banana loaf from the oven after 45 minutes, brush the whole of the top of the cake with the egg foam then sprinkle with brown sugar. Return the tin to the oven for a further 15 minutes until the top is crunchy and a skewer poked into the centre of the cake comes out clean (crumbs are OK, just no liquid batter!)
STEP SEVEN: Leave your banana loaf in the tin to cool for 15 minutes then carefully turn the loaf out onto a wire rack to cool completely.