Gluten free banana bread

Every Sunday I demonstrate a recipe via Facebook Live so that you can cookalong with me from your own kitchen. You can see the cookalong for this recipe by clicking here. You can join in with my cookalongs through my Facebook page here.

Makes 1 loaf (2lb size)

2T / 12g ground flax seed with 4T water

440g overripe bananas (weight without skin, this is approximately 4 large bananas)

100g / 8T unrefined sugar such as coconut or rapadura

1t vanilla essence

120ml rapeseed oil

 

60g / 9T oat flour ( I used Bobs Mill)

70g rice flour (I used Doves)

60g sweet sorghum flour (I used Bobs Mill)

60g tapioca flour (I used Bobs Mill)

1t baking powder

1t bicarbonate of soda

 

Method

Preheat your oven to 200c

Mix the flax with the water, rest for five minutes

Blend the bananas, sugar, vanilla, oil and flax seed mixture (I used a hand blender but you could use a jug blender or food processor also)

In a separate bowl mix the flours and raising agents

Add the dry ingredients incrementally to the wet mixture, blending with each addition.

Bake for 40 minutes

 

For additional flavours.....

120g fresh blueberries

Or

45g finely grated carrot (squeeze the water out so cake doesn't become too wet) plus 50g chopped walnuts and 1/4t cinnamon. 

Any additional ingredients must be tossed in one of the flours to ensure they don't sink to the bottom of the cake.