Banana Bread

[kickingfrog]

Hazel's Banana Bread

From Hazel on GF board

This morning I found that some bananas really needed to be used up having got very ripe in the heat. I decided to try banana bread using the cornflour/water substitution for egg. It worked really well and produced a really tasty banana bread (though I suspect it would have risen more if I had used egg).

4 oz butter/ (vegetarian) margarine
4 oz sugar
2 large or 3 small bananas
l beaten egg (or l tblsp cornflour, 3 tblsp water)
8 oz gf flour (I used Dove Farm)
l round teasp bp (I used l l/2 level teasp)
l teasp mixed spice
3 oz sultanas

Preheat oven to 180C
Cream fat and sugar. Add egg. Mash banana and add. Add flour, bp and spice.

Turn into 2 lb loaf tin. Bake l l/4 hours (watch at end as ours was slightly too brown)


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Banana Bread
Posted by Anne (HC) on 8/10/2006

..... I just whizzed it all up in my food mixer.
I found the recipe in the September - October 2006 issue of Balance magazine, the Diabetes UK magazine.....

BANANA BREAD

Ingredients:
125g (4 1/2 oz) stoned dates, roughly chopped
1 teaspoon bicarbonate of soda
100g (3 1/2 oz polyunsaturated margarine ... (vegetarian)
100g (3 1/2 oz) caster sugar
2 large eggs
3 large bananas, mashed
200g (7oz) rice flour
50g (1 3/4 oz) cornflour
1 teaspoon GF baking powder

Method:
Preheat oven to 180 degrees C, gas mark 4.
Grease and line a 900g (2lb) loaf tin (I greased a non-stick one)
Place the dates and the bircarbonate of soda into a small bowl and pour over 2 tablespoons of boiling water. Set aside for 10 mins
Meanwhile, beat together the margarine and caster sugar until light, then stir in the remaining ingredientss, including the date mixture, and combine well.
Spoon into the tin and bake for about 1 hour until nicely browned and firm to the touch.
Cool on a wire rack.
If you like, you could also add a handful of roughly chopped nuts to the mixture.

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