This classic banana bread is made using Allinson's Teff blend which is gluten free. This recipe doesn't contain any eggs or dairy either. Sometimes with gluten free recipes, you end up with a funny texture, but you'll find that taste and texture are not compromised in this recipe.
This recipe is a timeless classic and perfect for any time of year and any time of day!
Store in a container at room temperature and eat within 3 days.
Preheat the oven to 170'C. Line a 900g / 2 lb cake tin with baking paper.
Blend the bananas with the oil, milk, lemon juice, vanilla extract and sugar in a food processor until combined.
In a separate bowl or food processor add all the dry ingredients and mix together. Slowly pour in the wet ingredients and mix well to form a thick batter.
Transfer the cake batter into the prepared baking tin. It should be fairy thick. Top with a few dried banana chips.
Bake for about 50 minutes, or until a toothpick comes out fairy clean.
Let the cake cool down completely before removing it from the tin and slicing.
The easiest way to follow a recipe
Unfortunately there are no reviews for this recipe yet!
Leave Your Thoughts