Gluten-free Banana Bread
This delightful cherry and banana loaf is a perfect treat for any time of day. With bursts of juicy cherries and sweet sultanas in every bite, combined with the moistness of ripe bananas, this gluten-free recipe is sure to please your taste buds. Whether sliced and enjoyed with a cup of tea or as individual mini muffins for on-the-go snacking, this bake is a lovely addition to your recipe collection.
— Constant Cookbook
Ingredients
- 40g/1½oz cherries
- 75g/3oz sultanas
- 110g/4oz butter
- 110g/4oz caster sugar
- 2 large eggs
- 3 large ripe bananas
- 175g/6oz fine rice flour
- 50g/2oz cornflour
- 2 tsp gluten-free baking powder
- ½ tsp salt
- 1kg/2lb loaf tin, lined with parchment paper, or 24 small paper muffin cases
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Wash and dry the cherries. Cut into quarters and mix with the sultanas. Set aside.
- Cream the butter and sugar together until pale, light and soft. Add the eggs, one by one, and beat well between each addition.
- Mash the bananas and add to the creamed mixture. Sift the rice flour, cornflour, gluten-free baking powder and salt together and fold carefully into the banana mixture. Very gently, stir in the cherries and sultanas, so that they are evenly distributed through the mixture.
- Pour the mixture into the loaf tin or into 24 small muffin cases and bake in the oven for about 1¼ - 1½ hours for the loaf, 25 minutes for the mini muffins, until golden on top and a skewer inserted into the centre comes out clean.
- Remove the loaf from the tin and cool on a wire rack; cool mini muffins on a rack in their paper cases. Slice the loaf into eight slices to serve.
Cook Time
2H
Prep Time
PT30M
Yield
Makes 1 x 900g/2lb loaf
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