One Bowl Gluten Free Banana Bread

5 from 1 vote

One Bowl Gluten Free Banana Bread

Nothing can be simpler than a gluten free banana bread. Probably why it was such a popular recipe in 2020 during lockdown. This recipe is my 2016 recipe with updated photos and it's deliciously moist and keeps well for 2-3 days

Prep Time10

Cook Time1

Total Time1 10

Course: Tea Time

Cuisine: Gluten Free

Keyword: Banana, Bread, Easy, Loaf, One Pot, Quick, Simple

Servings: slices

Calories: 297kcal

Author: Glutarama

Ingredients

4 large over ripe banana(s)
100 g raisins (optional)
100 g caster sugar
3 egg(s)
200 g gluten free self raising flour
1 tsp baking powder
100 ml oil (I use vegetable or sunflower) I use sunflower oil
50 g demerara sugar to sprinkle on top

Metric - US Customary

Instructions

Preheat the oven to 180°C | 160°C fan | 350°F | Gas 4.
Grease and line the bottom of a 2lb loaf tin.
Add the bananas to a large bowl and mash with a fork - my bananas were so ripe it was like squeezing toothpaste out of a tube!
Add all the remaining ingredients and beat together.
Tip into loaf tin and sprinkle with demerera sugar for that extra caramel crunchy topping.
Add a foil dome [see notes] to prevent the tops of the loaf from catching (burning).
Cook for 60 minutes.
Remove the foil at 40mins and cook for the remaining 20 minutes (or until a skewer comes out clean)
Remove f rom oven and allow to cool completely or serve whilst still warm with custard for that perfect pudding on a cool day.

Notes

I make a foil lid by taking a large enough piece of foil/aluminium foil to cover the bread tin.

I then make a crease in it by folding the centre of the foil back on itself. This crease acts as an expansion joint so if you banana bread rises way above the tin (it will) then the foil will expand with it protecting it from the heat.

TOP TIP: spray the foil with oil to prevent the banana loaf from sticking to it if it reaches the foil lid during baking.

Nutrition