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Bake Again

Gluten-free banana bread

Quantity relative to the base recipe: ×1

Rectangular loaf tin

Tested

This version has been baked successfully.

Active time
30 min
Yield
1 loaf
Difficulty
Easy

Total time: 1 hour 30 min

Flour
Schär Mix B Bread

Ingredients

Banana bread

  • Very ripe bananas
    3 pcs
  • Softened butter
    113 g
  • Sugar
    150 g7.5 tbsp
  • Large eggs
    2 pcs
  • Schär Mix B Bread flour
    180 g9 tbsp
  • Baking powder
    5 g1 tsp
  • Salt
    3 g0.5 tsp
  • Vanilla
    0.5 tsp
  • Walnuts
    100 g
  • Raisins
    150 g

Method

  1. 1

    Cream the butter and sugar

    Preheat the oven to 200°C. Grease a loaf tin or line it with parchment. Beat the softened butter and sugar until pale and fluffy.

    If you forgot to take the butter out ahead of time, try this quick softening method. How to soften butter: https://bakeagain.com/en/techniques/soften-butter

  2. 2

    Add the bananas and eggs

    Mash the bananas with a fork, leaving small pieces. Add to the butter mixture with the eggs and vanilla and mix.

  3. 3

    Mix the batter

    Mix the flour, baking powder and salt separately. Fold into the banana mixture just until no dry patches remain. Add the walnuts and raisins. Transfer to the tin, filling it no more than three quarters full, and level the top.

  4. 4

    Bake the loaf

    Bake at 200°C for 40 minutes. Test the centre with a skewer: moist crumbs are fine, but there should be no wet batter.

  5. 5

    Cool before slicing

    Leave in the tin for 10 minutes, then remove and cool completely on a rack so the crumb does not compress when sliced.