Banana bread is a great solution to use up those leftover bananas. It also tastes delicious too, especially when combined with chocolate. This recipe is gluten free and suitable for vegans which is an added bonus.
12 ingredients6 steps
Egg-Free Recipes
Dairy Free Recipes
Gluten Free
Vegan Recipes
Ingredients
MetricImperial
175gPlain gluten free flour
60gCocoa powder
1 1/2 tspGluten free baking powder
1/2 tspBicarbonate of soda
1/2 tspSalt
100gBillington's Unrefined Dark Muscovado Sugar
120gBillington's Unrefined Light Muscovado Sugar
300gBananas (very ripe, mashed)
70mlVegetable oil
90mlSoya or almond milk
1 tspNielsen-Massey Vanilla Extract
1 tspApple cider vinegar
Utensils
2lb loaf tin
Parchment paper
Mixing bowl
Wire cooling rack
Nutritional information per 99g serving
Energy 326cal
Fat 10g
of which Saturates 1.6g
Carbohydrates 53g
of which Sugars 34g
Protein 2.5g
Salt 0.77g
Method
Step 1
Preheat your oven to 180°C /160°fan / Gas Mark 4. Grease and line a 2lb loaf tin with parchment.
Step 2
Sift together the flour, cocoa, baking powder, bicarbonate of soda and salt.
Ingredients for this step
175gPlain gluten free flour
60gCocoa powder
1 1/2 tspGluten free baking powder
1/2 tspBicarbonate of soda
1/2 tspSalt
Step 3
In another bowl mix together the sugars, oil, bananas, milk, vanilla and vinegar until there are no lumps of sugar left.
Ingredients for this step
100gBillington's Unrefined Dark Muscovado Sugar
120gBillington's Unrefined Light Muscovado Sugar
70mlVegetable oil
300gBananas (very ripe, mashed)
90mlSoya or almond milk
1 tspNielsen-Massey Vanilla Extract
1 tspApple cider vinegar
Step 4
Combine the wet and the dry ingredients and mix to a smooth batter.
Step 5
Pour into your prepared tin and level the top. Bake for 50 minutes and check for doneness, you may need an extra 5 minutes.
Step 6
Allow to cool completely in the tin before slicing.
5 Baker Ratings
A fab bake! I used standard flour (as didn’t need it to be gf). I would reduce the amount of sugar next time as it was very sweet! A great tasting cake though!
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1 baker loved this!
Great Recipe, Cake tastes great and you would not even notice it is GF & Vegan. I think I reduced the cocoa powder though as it was a bit too much.
However for those who are gluten Free you need to be careful and sub White vinegar for a different vinegar as it is NOT GF as it contains Malt barley which contains gluten. I think I used whatever I had in the cupbaord, might have been cider vinegar and worked fine. As I bake for a living I am very aware of allergens and luckily noticed this small mistake, as I was making this to sell. Please edit your recipe as not everyone is aware.But overall happy with the recipe :)
