Being a huge fan of Banana Bread led to me eating WAY too much of it, gaining 5 kilos in about 2 months and then resigning myself to the fact that I needed to go Cold Turkey if I had any chance of fitting back in my jeans.
I’ve been experimenting since then, trying to make a less than Sinful Banana Bread. The first step is to change the name from ‘Bread’ to ‘Cake’, this automatically reduces the calorie content as you no longer feel inclinded to spread it with butter. Funny how the thought of spreading cake with butter just seems far too decadant but the exact same recipe with ‘Bread’ in the title can be toasted and covered in fat with minimal fuss.
So, here’s my Gluten Free Banana Bread/Cake Recipe for all those of you who get a funny tummyfrom all that Wheat Flour.
- 125g Melted “I Can’t Believe it’s Not Butter” or Real Butter
- 125g Raw Sugar
- 2 Free Range Eggs
- 225g Simple Baking Mix (or gluten-free flour)
- 4 Very Ripe Bananas
- Tsp Cinnamon
- Tsp Baking Powder
- Tsp Bi Carb Soda
Preheat Oven to 180c
Grease Loaf Tin
Squish Bananas in a Small Bowl
Add Sugar to Butter in another larger bowl and mix until combined
Add Bananas to Sugarey Buttery mixture and combine
Add Cinnamon to Baking Mix
Add Baking Mix, 1/3 at a time to wet ingredients and stir until combined
Pour mixture into Loaf Tin and Bake for 50-60 minutes
Allow to cool and then remove from Loaf Tin
If you’ve made Banana Cake, make a cup of Tea and enjoy a slice.
If you’ve decided to call it Banana Bread then whack it in the toaster and smother it with butter. Yum!