Gluten-Free Banana Bread with Ground Almonds

This Gluten-Free Banana Bread with Ground Almonds is an incredibly easy bake which only takes about 10 minutes to get into the oven. It delivers the most deliciously simple moist and flavourful cake which can become your go-to banana bread fit for any occasion.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Bread

Cuisine: British

Servings: people

Calories: 453kcal

Author: Georgina Hartley

Ingredients

4 large bananas about 500g without skins
200 g caster sugar
150 g soft light brown sugar
2 eggs medium
120 g melted butter unsalted
200 g ground almonds
200 g gluten-free plain flour
2 teaspoons bicarbonate of soda
1 teaspoon salt

Instructions

Pre-heat the oven to 180°C/ 160°C fan assisted oven/ gas mark 4 and line a grease a 9 inch loaf tin.
Mash the bananas then pour them into a large bowl or food mixer along with the sugar, eggs and melted butter. Mix the ingredients well.
In another bowl combine the ground almonds, gluten-free flour, bicarbonate of soda and salt then add them into the wet ingredients and mix together.
Pour the banana batter in the loaf tin and bake for 70-80 minutes or until an inserted toothpick comes out clean.
Remove from the loaf tin and allow to cool on a wire rack.

Notes

Adapted from Joy's Easy Banana Bread

Gluten-Free Flour

I recommend using Doves Farm Gluten-Free Plain Flour. You can use any branded gluten-free flour. You do not need self-raising or xanthan gum in this recipe.

Dairy-Free

You can switch the melted butter for olive oil (mild and light) or coconut oil.

How to store

This Gluten-Free Banana Bread keeps well for up to 5 days if kept in an airtight container in a cool dark place.

How to freeze

Allow the cake to cool completely before double wrapping well in cling film and then aluminium foil and placing in the freezer. It will keep well for up to 2 months.

To defrost

Remove from the freezer and allow to defrost at room temperature thoroughly before unwrapping and serving.

Nutrition