Black bananas in the bin? Not with this lovely loaf and you can even make it gluten free

imageDelia’s banana loaf is my go to recipe when I have over ripe bananas to use up. I tweak it depending on what ingredients I have in the house. I have replaced the walnuts with hazel nuts or even chocolate chips before and left out the citrus fruit peel when I haven’t had any.  The original recipe is here,:, and my gluten free adaptation is below:

75g soft margarine or butter
110g caster sugar
2 medium eggs
The grated rind of one lemon and one orange. (I used 3 heaped tsp of mixed peel as I had this from my Christmas pudding)
60g ground almonds
170g gluten free self raising flour
2tsp gf baking powder
1/2 tsp Xanthum gum (optional)
2 tbsp milk
4 medium bananas, mashed
59g walnuts, chopped

imagePreheat oven to gas 4, 180c. Grease a standard loaf tin. Place the marg, sugar, milk and egg into a bowl.sift over the flour, baking powder and xanthum gum if using, then the almonds. Whisk this all together. Add the mashed bananas and whisk again until thoroughly combined. Stir in the citrus rinds or mixed peel and nuts and place the mixture into your loaf tin.

Bake in the centre of the oven for 55-60 minutes, turning the temperature down a bit of it gets too brown.

This is delicious warm or cold spread with butter and a nice cup of tea :-).

5 thoughts on “Black bananas in the bin? Not with this lovely loaf and you can even make it gluten free

  1. If you want to use even more banana(s), or do not have eggs, replace one egg with half a banana (up to a maximum of 3 eggs). I do it all the time, since I have someone in the family with an egg allergy (among other food items). Also, I freeze my bananas when they are turning too ripe. They can be thawed and used in baking, although, while they are thawing, they look less than appetizing.
    Myra, from Winnipeg, Canada, where we got a dump of 15cm of snow in the last 24 hours and everyone is busy digging out.

  2. I make a gluten free banana bread with no xanthan (or other) gum. Instead, I use 1/2 teaspoon of arrowroot for every 1 cup of gluten free flour. (I like to use oat flour.) It also uses only 1/3 cup of sugar. I guess the sweetness of the bananas allows for less sugar.

      • It doesn’t seem heavy to me. (No heavier than banana bread with wheat flour.) I love oat flour, but I am having a hard time with only using arrowroot and no gums in some of my gluten free recipes. They don’t seem to hold together well enough. It works perfectly in the banana bread. My hubby says the banana holds it together. He is so patient with my gluten free experiments!

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