Gluten? I don’t even know her!

Gluten, it’s a funny thing, often reviled, feared and vilified.

Despite the rhetoric regarding its place in our diet, some people very much need to ensure this tricky protein remains free from their diet, whether it be due to an allergy or intolerance. If you are one of those people, don’t worry I got you! 

Don’t let restrictions stop you from joining the party. Let it be your freedom and open you up to a world of new flavours! 

Give this flourless gluten-free banana bread a try! Not only is it gluten-free, it’s wheat free too! So eat two slices, you deserve it! 

Flourless Gluten-Free Banana Bread.

Prep - 15 mins 

Cook - 40 mins

Serves 8 to 10.

For the loaf - 

150 g softened butter, plus extra to grease the tin

100 g golden castor sugar

50 g dark brown soft sugar 

200 g GF oats (150 g blended into a fine ‘flour’; 50 g left whole for texture)

2 large free-range eggs, beaten 

1 tsp GF baking powder

1 - 1/2 tsp cinnamon

1 tsp vanilla extract 

2 VERY ripe Bananas, mashed

1/4 tsp salt

100 g dark chocolate chips (optional) 

To decorate - 

1 whole banana sliced

1-2 tbs demerara sugar (optional)

1tbs GF oats to sprinkle 

Method

1 - 

Preheat your oven to 180degC fan.

Start by preparing your loaf tin. Butter and line the tin with baking paper / parchment and set it to one side. I used a 1 lb (500 g) loaf tin for this recipe. If you have a 2 lb tin, simply double the recipe and bake for longer (being careful not to burn the top). 

2 -

Add your 150 g of oats to a blender and blitz to a fine powder. Once blended, add the remaining unblended 50 g whole oats and set aside. This is also a good time to mash the bananas with a fork until smooth.

3 - 

Begin creaming the butter and sugar together in the bowl of a stand mixer on medium speed. You can also use a hand mixer. Either way, cream the butter and sugar together until pale and fluffy, approx. 2 to 3 mins.

4 - 

To your mixture, add in the oat ‘flour’ and eggs in alternating batches, starting and ending with the ‘flour’ (I typically do this in thirds). After the final addition of ‘flour’ add the bananas, baking powder, cinnamon, vanilla and salt. If you are using chocolate chips, add these now. Fold the mixture until combined; be careful not to over mix. 

5 - 

Pour the mix into your prepared loaf tin, top with your sliced banana, sprinkle with the demerara sugar and bake it in a 180degC fan oven for 30 to 40 mins, or until nicely golden brown and a toothpick, when inserted, comes out clean. If you notice the top browning too quickly, you can turn down the oven to 150degC and cover the tin with tin foil until it is fully cooked through. Once baked, leave your cake to cool in the tin for 10 mins, then remove it to a wire rack to cool completely. You can bake the loaf a day or two in advance and store it in an air tight container. 

6 - 

Slice, serve and enjoy! 

Store your cake in a cool place and in an airtight container. It will keep for 3 to 4 days.

Tips & Trouble-shooting

• You can easily make this recipe vegan by replacing the butter with Oil or Coconut Oil, and the eggs with a flax egg or another vegan egg substitute, another banana helps too. This may make the cake more dense and fudgy in texture, but hey that’s not such a bad thing!