BREAK­ING THE MOULD

IT’S A MIRACLE THAT’S LIGHT AND MOIST WITH NO DAIRY, GLUTEN OR REFINED SUGAR – SO TUCK RIGHT IN

Fraser Coast Chronicle - - WEEKEND - WORDS: KERRIE RAY PHOTO: GUY BAI­LEY

We call this our miracle ba­nana bread. There’s no refined sugar, dairy or gluten, but it’s light, moist and packed with ba­nana.

GLUTEN-FREE BA­NANA BREAD Serves 12

IN­GRE­DI­ENTS

180g (1 cup) brown rice flour

130g (1 cup) sweet potato flour or gluten-free plain flour

70g (1⁄2 cup) mil­let flour

1 tbsp gluten-free bak­ing pow­der

1 tsp ground cin­na­mon

1⁄2 tsp bi­car­bon­ate of soda

65g (1⁄3 cup) co­conut sugar or ra­padura sugar

400g mashed ripe ba­nana (2–3 ba­nanas), plus ex­tra sliced ba­nana, to dec­o­rate

3 eggs, lightly whisked

185ml (3⁄4 cup) soy milk or al­mond milk 60ml (1⁄4 cup) canola oil Blue­ber­ries, to serve

Maple syrup, to serve

METHOD

Pre­heat the oven to 170C/150C fan-forced. Grease a 7cm-deep, 10.5 x 21cm (base mea­sure­ment) loaf pan. Line the base and sides with bak­ing pa­per, al­low­ing the long sides to over­hang.

Sift the flours, bak­ing pow­der, cin­na­mon and bi­carb into a large bowl. Stir in sugar.

Make a well in the cen­tre. Add ba­nana, eggs, milk and oil. Stir un­til mix­ture is just com­bined.

Spoon into pre­pared pan and smooth the sur­face. Dec­o­rate with ex­tra sliced ba­nana. Bake for 1 hour 10 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Cool in the pan.

Cut into slices and serve with blue­ber­ries and a driz­zle of maple syrup.

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