Gluten and Dairy Free Cinnamon and Banana Bread

Banana bread is always something I have loved, but never been able to make successfully. I've always under cooked, over cooked, been too sweet, not sweet enough etc etc. 

But this recipe is the one! 

I didn't want it to be a normal sweet banana bread, I wanted it to have a different kind of flavour and not too sweet so I added in the cinnamon. It gives it a lovely warming flavour without being too overpowering.

Ripe bananas are the best for this, so if you have a few lying around then mash them up and chuck them in this! 

The rise on this is wonderful, and it actually holds together so well! 

I swapped part of the sugar in this recipe because I wanted to get some honey in there as a stickier alternative. But the balance of these two is beautiful.

5 Bananas (Ripe) 
250g Gluten Free Plain Flour
70g Dairy Free Butter (Melted) 
2 Large Eggs
100g Brown Sugar
2 Tablespoons Honey
2 Teaspoons Cinammon
2 Teaspoons Bicarbonate of Soda 


(Preheat oven to 180 degrees) 

1. In a mixing bowl, mash up 4 of the bananas. Stir in the honey, sugar, butter and eggs and use an electrical whisk to beat together until smooth. 
2. Sift in the flour, cinnamon and bicarbonate of soda. Stir in, until you get a smooth mixture. 
3. In a lined loaf tin, pour in the mixture. Slice the last banana through the middle and place on top. 
4. Cook in the middle of the oven for 60 minutes. It will be cooked when you can put a skewer in the middle of the loaf and it comes out clean. 
5. Leave to stand for about 20 minutes, then remove from tin to cool on a cooling rack. 
6. Slice it up and keep stored in a sealed box. 

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