This delicious gluten-free banana bread is made with delicious, sweet bananas and gluten-free flour. It's a great choice for lunch boxes or afternoon tea.
Ingredients
- 110g unsalted butter, softened
- 140g (2/3 cup) firmly packed brown sugar
- 2 eggs
- 3 large ripe bananas, mashed
- Extra sliced banana, to serve
- 130g (1 cup) gluten-free plain flour
- 2 tsp gluten-free baking powder
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 125g (1 ¼ cups) almond meal
- 60ml (¼ cup) milk
- Passionfruit pulp, to serve (optional)
Cream cheese frosting
- 250g cream cheese
- 1 tsp finely grated lime zest
- 40g (1/3 cup) pure icing sugar, sifted
- 1 tbsp lime juice
Method
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Step 1Preheat oven to 180°C/160°C fan forced. Line the base and side of a 20cm (base measurement) round baking tin.
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Step 2Using electric beaters, beat the butter and sugar in a large bowl until pale. Add eggs one at a time, beating well after each addition. Beat in the mashed banana over low speed. Sift together the flour, baking powder, cinnamon and nutmeg. Fold the flour mixture, almond meal and milk into the banana mixture, alternately until well combined.
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Step 3Pour mixture into prepared tin and smooth surface with the back of a spoon. Bake for 50 minutes or until golden and a skewer inserted into the centre comes out clean. Cover top of cake with foil if browning too quickly. Set aside to cool for 10 minutes before transferring to a wire rack to cool completely.
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Step 4To make the frosting, using electric beaters beat cream cheese until smooth. Add the zest, icing sugar and juice and beat until well combined. Spread frosting evenly over top of cake and decorate with banana slices and passionfruit pulp if desired
Recipe Notes
Tip: banana will keep in an airtight container for up to 2-3 days or can be frozen (sliced) for up to 1 month.
Recipe Reviews (1)
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