This gluten-free banana bread is great for using up overripe bananas. We’ve used gluten-free flour and almond flour for a light and moist texture.
Prep:10 mins
Serves 8
5 small ripe bananas (4 mashed, 1 sliced down the middle to decorate the top)150g gluten-free self-raising flour100g gluten-free oats50g ground almonds1 tsp gluten-free baking powder1 tsp cinnamon90g dark brown sugar90g caster sugar100g butter, melted2 large eggs, beaten 1 tbsp icing sugar
STEP 1Heat the oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (our tin was 19 x 9 x 6cm). Put all the ingredients, except the sliced banana, 1 tbsp caster sugar and the icing sugar, into a large bowl and stir until smooth and combined.STEP 2Pour into the tin and put the two remaining banana halves cut-side up across the top of the batter, pressing down slightly. Sprinkle over the caster sugar. Bake for 1hr-1hr 15 mins until a skewer comes out clean, covering with foil towards the end of cooking if it browns too much.STEP 3Dust with icing sugar and leave to cool.
