Finally I have my baking mojo back and I have a very happy hubby! Since discovering The Free From Fairy Gluten-Free Wholegrain Flour my gluten free bakes have literally been transformed. Using this fantastic flour gives us bakes that do not have the powdery finish that I got using other gluten free flours.
Whenever I have any ripe bananas that are going brown I love to use them in bakes and as I had a bag of The Free From Fairy flour I knew it was the perfect time to have a go at making a gluten free banana bread. Believe me, we were not disappointed!
This is what I did...
Gluten Free Banana Bread
225g The Free From Fairy wholegrain gluten free plain flour
75g agave nectar
2 ripe bananas
125g tropical mix, mixed nuts and fruit
2 tsp gluten free baking powder
Pre heat the oven to 180C
1 - Mix together the butter and agave nectar until you have a smooth mixture
2 - Add the eggs, one at a time with a little flour to prevent curdling
3 - Add the remaining flour and the baking powder
4 - Fold in the mashed bananas and dried tropical mix
5 - Line a loaf tin with baking paper and spoon in the cake mixture
6 - Place in the centre of the preheated oven and bake for 60 - 70 minutes
7 - Once the loaf is thoroughly baked remove from the oven and leave to cool on a baking tray
This banana bread is so moreish, it will keep you coming back for more. This cake will last about 4 days, if kept wrapped in foil and in an airtight container. We found that after a couple of days it was delicious with a little butter or peanut butter spread over it. I even took a slice to the gym for a boost of energy!
If you have not tried The Free From Fairy flour and bake gluten free treats then pop over and check out Vicki's blog or simply pop over to Amazon to find her Gluten-Free Wholegrain Plain Flour and Gluten-Free Wholegrain Self Raising Flour. This flour is life changing and that is no exaggeration! Try it for yourself and discover a new world of gluten free! This is not a sponsored post or a review that I have been asked to write. I am simply sharing the flour because I love it!
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