Here is a really soft and tasty banana loaf, perfect for breakfast or tea time. And it's also gluten-free and dairy-free :)
Ingredients
- 2 medium bananas, diced
- 60g of chopped hazelnuts (or any other nuts)
- 50g of dairy-free dark chocolate chips
- 2 medium eggs
- 100g of dairy-free margarine (I use sunflower margarine)
- 150g of icing sugar (I ran out and used 50g of icing sugar + 100g of muscovado sugar, and I think it's tastier this way!)
- 100g of gluten-free plain flour (I usually use the Doves Farm mix or half rice flour/half corn flour)
- 1 tsp of gluten-free baking powder
- optional : 1/2 tsp of xanthan gum (if not already included in the flour mix)
Directions
1/ Preheat the oven to 180°C.
2/ With a hand mixer, cream the margarine and icing sugar until light and fluffy. Then add the eggs one at a time while whisking.
3/ Combine flour, baking powder, xanthan gum, nuts, bananas and chocolate. Add to the first mixture.
4/ Pour the mixture in a loaf tin, greased or lined with greaseproof paper. Bake for about 45 min.
NB: You can keep the cake for a few days in a sealed box, you'll be surprised how moist it stays!
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