Recipe --Gluten Free Banana Bread

by Graham Symonds


3 eggs
100 mls maple syrup
125 mls (1/2 cup) vegetable oil
1 tsp vanilla extract
1 1/2 cups (3 medium) over-ripe bananas - mashed
1 1/2 cups coconut flour
1 tsp bicarbonate of soda
1 1/2 tsps baking powder

Step 1

Preheat oven to 180c (160c for fan forced). Grease and line the base and sides of a 7.5 cm deep, 8.5 x 22.5 cm (base measurement) loaf pan, with baking paper.

Step 2

Whisk the eggs, syrup and oil together in a medium bowl until combined.  Add the vanilla and mashed banana, then stir to combine

Step 3

Combine the flour, bicarb soda and baking powder in a large bowl.  Make a well in the centre and add the banana mixture, then stir to combine.  Spread mixture into prepared pan.  Smooth the top.

Step 4

Bake for 40 - 45 minutes or until, when a skewer is inserted int the centre, it comes out clean.  Cool in the pan for 10 minutes before transferring onto a wire rack to cool completely.