MAKES 1 X 2LB LOAF | PREPARATION TIME: 10-15 MINUTES | COOKING TIME: 45 MINUTES
This is a gluten-free banana bread from our friend Anita, using our olive oil. You can of course use normal self-raising flour instead of gluten-free, and if you’re not keen on pumpkin seeds you can sprinkle over some Demerara sugar instead before putting the loaf into the oven.
4 ripe bananas
185g soft brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
2 tbsp warm milk
1 tsp bicarbonate of soda
1 tsp baking powder
270g gluten-free self-raising flour
Pumpkin seeds (optional)
1 banana, sliced (optional)
Demerara and icing sugar
Preheat the oven to 180°c/160°c fan/Gas Mark 4. Lightly oil and flour your loaf tin, or line it with greaseproof paper.
Place the bananas, olive oil, sugar, eggs, vanilla and cinnamon in a food processor, then blitz until smooth. In a small saucepan, heat the milk then whisk in the bicarbonate of soda until it dissolves. Add the baking powder and flour to the food processor, mix them into the batter, then gradually pour in the warm milk while the food processor is running.
Once the mixture is combined, pour into the prepared loaf tin and sprinkle with your choice of pumpkin seeds, sliced banana and Demerara sugar. Bake the banana bread in the preheated oven for 45 minutes or until a skewer comes out clean.
Remove from the oven and leave in the tin to cool before turning out onto a cake plate. Dust with icing sugar to serve. The banana bread keeps well in an airtight tin for up to 4 days.