By Laura Bakhitiarian
We luurrrvvveee banana bread, so our Adelady #3 went one step further and made it GLUTEN FREE! All ingredients available from your local Romeo’s.
2 large eggs, room temperature
1 cup caster sugar
1/2 cup vegetable oil
1 teaspoon vanilla essence
3 large ripe bananas, mashed
1 extra banana cut in half, for top of cake.
1 2/3 cups Organ Gluten Free Plain Flour
1 teaspoon bicarbonate soda
1 teaspoon cinnamon, ground
1/2 teaspoon cardamon, ground
60 ml Coconut milk
Black Sesame seeds, walnut crumbs, flaked almonds (optional for topping)
2 tablespoons Maple Syrup
Preheat oven to 180 degrees (celsius).
Grease and line base of a regular 21cm x11cm loaf pan.
Beat eggs and sugar together on medium-high speed for 10 minutes, or until very thick and pale.
In a steady stream beat in the oil and reduce speed to low. Add the vanilla and milk and then the bananas. Mix briefly.
Sift together the flour, bicarbonate soda, cinnamon and cardamon together in a large bowl and pour wet mixture into the dry mixture, folding gently but thoroughly with a wooden spoon.
Pour mixture into pre-lined or greased pan.
Gently place cut banana on top of the mixture, and sprinkle with toppings to your liking (some suggestions are: black sesame, walnuts, flacked almonds) and drizzle with maple syrup.
Bake for 1 hour or until a skewer comes out clean when tested. Cool in pan for 10 minutes then turn out onto a rack to cool completely (or enjoy while warm!)
Sift some icing sugar over the top of the loaf for decoration.