Wheat and Dairy Free Banana Bread

Submitted by Zillah on Mon, 11/21/2005 - 2:30pm

Summary

Yield
Source	originating in Marguerite Patten's Baking Handbook
Prep Time	30 minutes
Recipes	Quick Breads, Biscuits, Muffins and Scones

Description

This is NOT a gluten-free bread, as it contains spelt. Spelt is an ancestor of wheat and is much lower in gluten, but does contain gluten. Many people who can't tolerate wheat can tolerate spelt.

Ingredients

pinch salt
2 tsp baking powder
225 g/8oz brown spelt flour
tsp vanilla extract
1 large egg, whisked
120 g/4 fl oz extra virgin olive oil
450 g/1lb bananas (the weight in their skin)
85 g/3oz walnuts, chopped (optional)
50 g/2oz raisins
90 g/3oz caster sugar
pinch salt
2 tsp baking powder
225 g/8oz brown spelt flour
tsp vanilla extract
1 large egg, whisked
120 g/4 fl oz extra virgin olive oil
450 g/1lb bananas (the weight in their skin)
85 g/3oz walnuts, chopped (optional)
50 g/2oz raisins
90 g/3oz caster sugar

Instructions

Preheat the oven to 180C, 350F, Gas Mark 4 or 160-170 with a fan oven

Grease and flour, or line with greaseproof paper, a 900g/2lb loaf tin

Peel the bananas and mash the flesh until its very smooth.

In a large bowl mix the banana mush with the olive oil, egg and vanilla. Stir in the flour and baking powder, sugar, salt, walnuts (if using) and raisins. Mix well.

Pour into the baking tin and bake.

Banana cake is extremely prone to drying out if over cooked, so check after 40 minutes (using a fine skewer). Then check every 5 minutes until the skewer comes out clean.

Leave for a few minutes before turning out onto a cooling rack.

Notes

This is truly yummy and delicious, as well as being wheat and diary free.

Sorry for any Anglicisms in the recipe!

Quick Breads, Biscuits, Muffins and Scones