(I’ve tested the Gluten Free version and it works great!)
Banana bread, loaf, cake, whatever you want to call it… One thing is for sure, you will call it YUM! You can follow the recipe as written out below and you will get a deliciously well risen loaf. But today I replaced the flour with a gluten free flour mix, so my daughter could enjoy it and as you can see in the photos, it worked a treat! It does come out a little more dense and not as tall, but it is still deeeeeelish.
Banana Bread / Loaf
GLUTEN FREE version successfully tested: Gluten free flour can be substituted for a gluten free loaf. Choose a mix that has xanthan gum in the ingredient list, which helps with the structure.
- 2 ripe large bananas mashed
- 200 ml yoghurt plain or vanilla
- ½ cup sugar white or brown
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups plain flour*
- 1 tsp baking soda
- ½ tsp salt
- ½ cup walnuts chopped & lightly oven roasted
- ½ cup olive oil
Preheat oven to 170C and line a loaf tin with baking paper.
Toast off the walnuts on a baking tray in the oven for 5mins.
In a blender, blitz together the banana, yoghurt and sugar.
Add eggs and vanilla, blitz to combine.
Sift together the flour, baking soda and salt into a large mixing bowl. Add the banana mixture and stir until smooth.
Gently fold through the olive oil and walnuts.
Bake for approx 1hr, testing with a toothpick after 45mins. If batter sticks to the toothpick, inserted into the centre of the loaf, bake a further 5 mins and test again until toothpick comes out clean.
Rest the cake in the tin for 10 mins, then turn out onto a cake rack to cool.
Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.