Banana Bread

Create this delicious sweet treat from leftover bananas!

  • 125g (4oz) butter
  • 120g (4oz) caster sugar
  • 3 eggs
  • 3 large very ripe bananas, peeled and mashed
  • 225g (7 1/2oz) gluten-free flour
  • 1/2 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • 100g (3 1/2oz) sultanas or dried apricots, chopped into little pieces
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Preheat oven to gas 4, 180°C, fan 160°C.
  • Grease and line a 1kg (2lb) loaf tin.
  • In a stand mixer or with an electric whisk, beat the butter and sugar until pale, light and fluffy.
  • Beat in the eggs one by one until well combined. Then add in the remaining ingredients. Fold everything together until fully incorporated.
  • Pour the mixture into the prepared loaf tin and bake in the preheated oven for 50-60 minutes, until golden brown. A skewer inserted into the centre should come out clean. If the top is darkening too quickly, cover it with foil.
  • Once done, remove from the oven and leave to cool in its tin for 10 minutes, then turn out onto a wire rack.
  • Cut into thick slices and serve with butter.

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