Chuncky gluten free Banana bread
Equipment
- large mixing bowl
Ingredients
- 2 cup all purpose gluten-free flour
- 2 tsp baking powder
- 1 tsp bi-carb soda
- 1/4 tsp pink himalayan salt
- 2 large eggs
- 1/2 cup rapadura sugar
- 1/2 cup macadamia oil cold pressed
- 1 cup soy milk or your preferred milk
- 2 medium banana rough mashed
- 2 tblsp apple cider vinegar
Instructions
- Preheat your oven to 170 degC and highly oil an heavy loaf tin then line with baking paper.
- Sift the Gluten Free Flour, baking powder, Bi-carb Soda and Salt into a large and heavy mixing bowl.
- Whisk together the rapadura sugar and the eggs until they cream then slowly add the macadamia oil while whisking. You can make this cake using a cake mixer or a bowl and wisk. Add the milk and apple cider vinegar.
- Add the flour mix into the Egg mix and fold in slowly.
- Cut one of the bananas to form long 5mm thick oval discs. Keep about 1/2 the banana for that purpose. Put these aside to later top the loaf. Roughly mash the remaining 1 1/2 of the bananas and add to the batter. Roughly stir in.
- Pour the cake batter into the loaf tin and lay the banana discs diagonally across the top. Place the loaf tin into the oven and bake at 170 degC for 50-60 minutes or until a skewer that pierces the loaf removes mostly clean.
- Once cooked, remove from the oven and cool 10 minutes in the tin. Remove to a cooling rack and allow to cool completely. Do not be tempted to cut the cake while it is still hot as this will cause it to collapse.
Notes
I hope you enjoy this recipe as much as I love it. An absolute favourite