Gluten Free Banana Loaf
This gluten-free banana loaf is fragrant, nutty, and comforting. Tuck a slice into lunchboxes as is or serve with some mascarpone for a special afternoon tea. It’s also delicious toasted with a drizzle of honey!
Ingredients
- 150 g butter softened
- 180 g caster sugar
- 1 orange finely grated zest
- 3 Better Eggs size 7
- 100 g FreshLife almond flour
- 85 g FreshLife rice flour
- 1 tsp gluten-free baking powder
- 1 tsp ground ginger
- ¼ tsp salt
- 2 tbsp FreshLife sesame seeds toasted
- 50 g FreshLife pecans chopped
- 1 cup mashed overripe bananas plus 1 whole banana cut in half lengthways
- 75 ml orange juice
- 50 g pecans chopped, for Topping
Instructions
- Preheat the oven to 180°C.
- Grease a 4-5 cup-capacity loaf tin and line the bottom and sides with baking paper.
- Cream the butter, sugar and orange zest together until pale and fluffy. Beat in the eggs one at a time, mixing well between each egg.
- Combine almond flour, rice flour, baking powder,ginger, and salt in a bowl and stir to remove any lumps. Add to the creamed butter mixture with the orange juice mashed bananas and. With the mixer on low, beat to combine. Stir in the pecans and sesame seeds.
- Scrape the batter into the prepared tin. Top with the whole banana and sprinkle with the extra chopped pecans. Bake for about 50 minutes until golden on top. Check with a skewer - if it is still a bit sticky in the middle, give it another 5-10 minutes. Cool in the tin before turning out.
Notes
Many brands of baking powder in New Zealand are gluten-free but double check if you are making these muffins for someone with a gluten allergy.
Tried this recipe?Let us know how it was!
