Our latest featured recipe is the first in our audio ‘bake along’ segments on The GFree Radio Show podcast (episode 48).
From this month you can hear us in The GFree Radio Show’s first podcast of every month. Deborah talks through the method in detail and shares her tips to help your bake be nothing but a success!
If you’ve never baked without gluten before, this banana bread will get you off to a great start. It’s simple, has no unusual ingredients and is incredibly tasty. Serves 8-10
75g unsalted butter
110g soft light brown sugar
2 eggs, at room temperature
200g Doves Gluten Free Plain White Flour Blend
1tsp baking powder
½ tsp bicarbonate of soda
½ tsp xanthan gum or guar gum
½ tsp ground nutmeg
½ tsp salt
2 ripe bananas
50g chopped walnuts
Grease and line a 2lb loaf tin
Preheat oven to 170°C/330°F/Gas Mark 3.
In a mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time, adding a little of the flour to prevent the mixture curdling.
Mash the banana and add to the butter and sugar. Now add the flour, baking powder, bicarbonate of soda, xanthan or guar gum, ground nutmeg and salt and beat well together.
Pour the mixture into the tin, lightly smoothing the surface. Bake in oven for approx 60 minutes until done. Cover with another piece of baking parchment if the top is getting too brown. Remove from the oven.
Allow to cool on a wire rack.
Nutritional Information for the whole recipe: