Gluten-free vegan banana bread
Victoria's vegan banana bread recipe came about from a happy accident of a bare fridge, empty cupboards and a lazy attitude to washing up. Using gluten-free flours and plenty of fruits and nuts makes this easy banana bread recipe the perfect treat for everyone.
Ingredients
- 4 bananas , overripe
- 6 tbsp of sunflower oil
- 3 tbsp of maple syrup
- 1 dash of vanilla extract
- 2 tsp mixed spice
- 4 tbsp of ground almonds
- 4 tbsp of gluten-free flour, or rice flour
- 2 tbsp of coconut flour
- 1 tsp gluten-free baking powder
- 1 pinch of salt
- 10 pitted prunes , chopped
- 10 dried apricots , chopped
- 100g of pistachio nut
Method
1
Preheat the oven to 160°C/gas mark 3. Line a 2lb loaf tine with baking paper
2
Add the bananas to a mixing bowl and mash with a fork. Stir in the oil, maple syrup and vanilla extract, then add the mixed spice, ground almonds, both flours, baking powder and salt
3
Once thoroughly combined, stir through the prunes, apricots and pistachios. Pour the batter into the lined tin and bake in the oven for 45 minutes – 1 hour, or until a skewer inserted into the middle comes out clean
4
Leave in the tin on a wire rack for 10 minutes to cool slightly, before turning out and cooling completely. Serve in thick slices on its own, or toasted withe butter and jam
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Gluten-free vegan banana bread
