About the bake
This classic banana bread is made using gluten free teff blend which is full pf texture and a great alternative to standard flours for creating bakes such as this banana bread. This recipe doesn't contain any eggs or dairy either. 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.
For variety add a few chopped walnuts or pecan nuts to the cake batter before baking. If you enjoyed this recipe, we think you'll love our gluten free sponge cake.
Method
Step 1:
Preheat your oven to 170°C/ 150°C Fan / Gas mark 3 . Lightly grease and line a 900g (2lb) loaf tin with baking parchment.
Step 2:
In a food processor, blend the bananas with the oil, soya milk, lemon juice, vanilla extract and sugar.
Step 3:
In a separate bowl mix the flour, baking powder, bicarbonate of soda and cinnamon. Slowly pour the banana mixture into the flour mixture and mix well with a spoon or spatula to form a thick batter.
Step 4:
Transfer the batter into the prepared tin and top with the banana chips. Bake for 45 -50 minutes until well risen, firm to touch and when a skewer is inserted it comes out clean.
Step 5:
Allow the banana bread to cool for a few minutes in the tin then transfer to a wire rack to cool completely.
Ingredients
For the loaf
- 3 Bananas (ripe and mashed up)
- 1 tsp Nielsen-Massey Vanilla Extract
- 60ml Light olive oil
- 90ml Dairy free milk (soya or nut)
- 1 tbsp Juice of one whole lemon
- 125g Billington's light muscovado sugar
- 180g Dove's Farm Teff Flour Blend
- 1 tsp Gluten free baking powder
- 1 tsp Bicarbonate of soda
- 1.5 tsp Ground cinnamon
- Handful Dried banana chips (to decorate)
Utensils
- 2lb loaf tin
- Wooden spoon
Recipe Reviews
This is a horrible recipe!
The measurements are not correct leaving my bread tasting so bitter and acidic like!!
Very disappointed
Love this banana bread! I've frozen some so I can have a nice treat with a coffee every now and then.
This is just delicious, we made a double quantity in a bundt tin and it turned out perfect.
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
Ingredients
For the loaf
- 3 Bananas (ripe and mashed up)
- 1 tsp Nielsen-Massey Vanilla Extract
- 60ml Light olive oil
- 90ml Dairy free milk (soya or nut)
- 1 tbsp Juice of one whole lemon
- 125g Billington's light muscovado sugar
- 180g Dove's Farm Teff Flour Blend
- 1 tsp Gluten free baking powder
- 1 tsp Bicarbonate of soda
- 1.5 tsp Ground cinnamon
- Handful Dried banana chips (to decorate)
Utensils
- 2lb loaf tin
- Wooden spoon