Delia Smith’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. My gluten free banana loaf is adapted from Delia’s recipe.
Gluten free banana loaf
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
50g walnuts, chopped
Preheat your oven to gas 4, 180c. Grease a standard loaf tin. Place the margarine, sugar, milk and egg into a bowl. Sift over the flour, baking powder and xanthum gum if using, then the almonds. Beat this all together. Add the mashed bananas and beat 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 gluten free banana loaf is delicious warm or cold spread with butter and a nice cup of tea.
Delia’s original recipe can be found here.
You can find more frugal recipe ideas on this page.