Vickys 'Other' Banana Loaf /Bread, GF DF EF SF NF
They got the kids big seal of approval so I think I'll use agave in place of sugar in some other bakes! Instead of 2 loaves you could fill a tin with slightly more batter to make one deeper loaf and make muffins with the leftover mixture
Vickys 'Other' Banana Loaf /Bread, GF DF EF SF NF
They got the kids big seal of approval so I think I'll use agave in place of sugar in some other bakes! Instead of 2 loaves you could fill a tin with slightly more batter to make one deeper loaf and make muffins with the leftover mixture
Open in Cookpad AppSteps
- 1
Preheat the oven to gas 3 / 170C / 325°F and grease 2 loaf tins
- 2
In a bowl combine the flour mix, baking powder & soda, xanthan gum, salt and cinnamon
https://cookpad.wasmer.app/us/recipes/337958-vickys-gluten-free-all-purpose-flour-mix-2-gf-df-ef-sf-nf
https://cookpad.wasmer.app/us/recipes/338133-vickys-gluten-free-baking-powder
- 3
Add the oil, agave nectar, coconut milk and vanilla and stir until mixture is smooth
- 4
Stir in the mashed bananas & any optional extras you might like to add and split the mixture into the tins, they should fill around half way up
- 5
Bake for 35 minutes then turn the tins around and bake for a further 20 minutes
- 6
The loaf should bounce back when pressed lightly on top and a skewer test will indicate that it's done
- 7
Let it sit in the tins for 20 minutes before removing and setting the loaves on a wire rack to cool
- 8
Cover the unsliced loaf with clingfilm and store in a lidded container for up to 3 days
- 9
This makes 2 banana loaves each with 10 servings
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