• Handpicked Wetherby

Gluten-free vegan banana bread

Using gluten-free flours and plenty of fruits and nuts makes this easy banana bread recipe the perfect treat for everyone.

Snack | Easy | Serves 8 | 60 minutes, plus cooling

INGREDIENTS


4 bananas, overripe

6 tbsp of sunflower oil

3 tbsp of maple syrup

1 dash of vanilla extract

2 tsp mixed spice

4 tbsp of ground almonds

4 tbsp of gluten-free flour, or rice flour

2 tbsp of coconut flour

1 tsp gluten-free baking powder

1 pinch of salt

10 pitted prunes, chopped

10 dried apricots, chopped

100g of pistachio nut

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METHOD


Preheat the oven to 160°C/gas mark 3. Line a 2lb loaf tine with baking paper


Add the bananas to a mixing bowl and mash with a fork. Stir in the oil, maple syrup and vanilla extract, then add the mixed spice, ground almonds, both flours, baking powder and salt


Once thoroughly combined, stir through the prunes, apricots and pistachios. Pour the batter into the lined tin and bake in the oven for 45 minutes – 1 hour, or until a skewer inserted into the middle comes out clean


Leave in the tin on a wire rack for 10 minutes to cool slightly, before turning out and cooling completely. Serve in thick slices on its own, or toasted with jam

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