I didn’t know about banana bread before I had an American neighbour and friend, Bethany. She introduced me to this wonderful invention! It’s not exactly a cake, and it’s not exactly a bread either. It’s not greasy, and it’s not dry. It’s not savoury, and it’s not too sweet. It’s very easy to make and my guess is that it’s fairly healthy too. The sweetness of the bananas means that there is not too much sugar added, and there is almost no fat added at all.
Sadly this banana bread isn’t my kids favourite, so I don’t make it that often. But I find it makes the perfect food to have on pic nics or to take with you for a packed lunch or snack. It is SO easy to make, it’s wonderful: just put all the ingredients in a blender, mix, pour into a cake tin and bake. That’s it! And it fills your house with a lovely sweet smell 😋
You can easily make two loaves and freeze one. It works super well with extra ripe bananas… so you know, that moment when you realise your bananas are black and no one will want to eat them…? Just use them to make banana bread with them, you won’t be disappointed!
Bethany, I still think of you every time I make banana bread 😘
So, here it is…
- 3 medium sized ripe bananas (or 4 small ones)
- 160 g rice flour
- 30 g buckwheat flour
- 60 g cornflour (see products used)
- 100 g brown sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 100 ml milk (soja milk works fine if you are dairy free)
- 40 g sunflower oil
- 1 egg
Note: you can also simply use 250 g gluten free flour mix – Doves farm self-raising white flour mix works beautifully (just don’t use baking powder if you go for that option), and Schaer Mix C works fine too (see products used).
- Cut the bananas in chunks and place in a blender.
- Add all the other ingredients.
- Mix well.
- Pour the batter in a rectangular cake tin, lined with non-stick baking paper.
- Bake in the oven at 180°C for about 50 minutes.
Let the banana bread cool down before you slice it.