Gluten-free carrot cake
Junior cook Emily shares her simple, no-fuss recipe for gluten-free carrot cake
Gluten-free banana bread
Serves 8
Easy
Prep:
Cook:
This gluten-free banana bread is great for using up overripe bananas. We've used gluten-free flour and almond flour for a light, moist texture
Skip to ingredients
- 5 small ripe bananaspeeled, 4 mashed, 1 sliced down the middle to decorate the top
- 150g gluten-free self-raising flour
- 100g gluten-free oats
- 50g ground almonds
- 1 tsp gluten-free baking powder
- 1 tsp ground cinnamon
- 90g dark brown soft sugar
- 90g caster sugar
- 100g buttermelted
- 2 eggsbeaten
- 1 tbsp icing sugar
Nutrition: Per serving
- kcal405
- fat16g
- saturates7g
- carbs57g
- sugars33g
- fibre2g
- protein7g
- salt0.6g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line a 900g loaf tin with baking parchment (our tin was 19 x 9 x 6cm).
step 2
Put all the ingredients, except the sliced banana, 1 tbsp caster sugar and the icing sugar, in a large bowl and stir until smooth and combined.
step 3
Pour the mixture into the tin and put the two remaining banana halves cut-side up across the top of the batter, pressing down slightly.
step 4
Sprinkle over the caster sugar. Bake for 1 hr-1 hr 15 mins until a skewer comes out clean, covering with foil towards the end of cooking if it browns too much. Dust with icing sugar and leave to cool.
