What better way to use up your overripe bananas than this moist and hearty gluten-free banana bread. It’s super easy to make and is ideal for those lazy picnics and afternoon tea treats.
Preheat oven to gas 4, 180°C, fan 160°C. Grease and line a 1kg (2lb) loaf tin.
In a stand mixer or with an electric whisk, beat the butter and sugar until pale, light and fluffy. Beat in the eggs one by one until well combined. Then add in the remaining ingredients. Fold everything together until fully incorporated.
Pour the mixture into the prepared loaf tin and bake in the preheated oven for 50-60 minutes, until golden brown. A skewer inserted into the centre should come out clean. If the top is darkening too quickly, cover it with foil.
Once done, remove from the oven and leave to cool in its tin for 10 minutes, then turn out onto a wire rack. Cut into thick slices and serve with butter.
Gluten-free cooking tip: Xantham gum aids in gluten-free baking making them less crumbly and makes gluten-free pastry easier to roll and handle. It's available in specialist health food stores and in some supermarkets.
See more Gluten-free recipes