Is it a cake or is it bread? Is it naughty or is it healthy? Banana bread always begs these questions but either way, it is lovely and a good way of getting banana into your kids. I’ve been making it for years, slicing it and freezing it for lunch boxes. Lately, I’m off gluten so have been tweaking my recipe. I made this last week with rice flour, but it works well with any Gluten Free or normal plain flour. This makes 1 loaf or 12 cupcakes. (reduce the cooking to 25minutes @ 170°C for cupcakes)
- 225g gluten-free flour of your choice
- 1 teaspoon salt
- 1 heaped teaspoon baking powder
- 1 teaspoon ground cinnamon
- 50g dark chocolate chips (buttons)
- 110g light brown castor sugar
- 1 egg beaten (can use flax egg)
- 75ml sunflower oil
- 3 drops of vanilla extract
- 4 medium-sized ripe bananas
- Preheat your oven to 180°C/350°F/Gas 4 and line a 2lb loaf tin.
- Sift the flour, salt, baking powder and cinnamon into a large bowl and add in the sugar. Give it a good stir before adding the egg, vanilla extract and oil. Mix everything together but don’t beat.
- Mashup the banana using a fork then add into the mixture along with the chocolate buttons/chips. Folding everything together.
- Pour everything into the loaf tin or spoon into the cake cases if making cupcakes.
- Bake in your preheated oven for 1 hour for a loaf and 20-25 minutes for cupcakes until risen and golden.
- About 10 minutes before the end of cooking check with a knife. Once ready, leave to stand in the tin for about 10 minutes before placing on a wire rack to cool.
I like this plain. But you can ice it with chocolate, banana flavour or vanilla buttercream or vanilla flavour sugar icing. I even stick pecans on the top with a little nut butter to decorate. It’s lovely slightly toasted for breakfast. Both the slices or the muffin version should freeze in an airtight container. It will keep fresh in an airtight container for about 3 days.