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.
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14 October 2020
Very yummy. And I used my common sense by swapping cow's milk with oat milk to keep it dairy free. Thank you for the recipe
18 August 2020
You say its dairy free. 90ml milk?
Thank you for contacting us, I will ensure this recipe is changed.
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