Demand feeding a newborn and having a toddler to care for has left me the hungriest I have felt in years! I constantly dream about food, particularly baked goods and because we are spending more time at home with Louie, it has become a lovely activity to do with Isabella!
Here is my classic Gluten-free Banana Bread. It’s a simple fail-safe recipe that’s always delicious and tastes amazing smothered in butter. The recipe can be easily doubled to make two loaves if you have excess bananas. I hope you enjoy it as much as we do!
Classic Banana Bread - Gluten-Free (makes 1 loaf)
1/2 cup of oil of your choice
1 cup sugar
2 free-range eggs
3 over-ripe bananas, broken into chunks\
1 1/2 cups gluten-free baking mix
1 tsp baking powder (Edmonds is gluten-free)
1/4 cup desiccated coconut
Pre-heat the oven to 160'C and line a loaf tin with baking paper.
Beat the oil, sugar and eggs together in a large bowl until pale and creamy.
Add bananas and beat again until well combined.
Sift over the baking mix, baking powder and then add the cinnamon and coconut and mix the wet and dry ingredients together.
Pour mixture into your prepared loaf tin and bake for ~50 minutes or until cooked.
Remove from the oven, let cool in the tin for 30 minutes and then transfer to a wire rack to cool completely.