Banana Bread (DF + NF)
It was about 10am on Thursday morning, I was at work and received a phone call from my Dad. The conversation went a little bit like this (along with a lesson by me on how to spell Resuscitation, honestly you’d think being a lifesaver he’d know by now - ha!):
GFScallywag: Hi Dad.
Dad: I've got a bunch of black bananas here, just wondering if you want them for cooking?*
GFS: Yeah, sure that'd be great -I can make you banana bread!
Dad: Do you want me to drop them up to your place?
GFS: Nah, I'll come grab them on my way home from work, about 5.45pm?
Dad: Ok, see you then!
So, with 4 large and very black bananas in hand on Thursday afternoon and with a busy couple of days I've finally managed to get round to baking that banana bread. My Dad isn't the only one to receive a loaf though (oh no he's not that lucky!) my bestie is also receiving a loaf made lactose free especially for her!
Gluten & Lactose Free Banana Bread
Makes 2 loaves.
The ingredient below are for a dairy free, classic banana bread. To make this gluten free recipe with dairy simply substitute the rice milk and Nuttelex with cows milk products.
Ingredients:
3 tsp lemon juice
110ml rice milk (or favourite dairy free alternative)
175g Nuttelex (or favourite dairy free butter, softened)
2 eggs
2/3 cup mashed, over-ripe banana*
2 1/3 (350g) cups Gluten Free Self Raising flour
1 2/3 cups castor sugar
1 tsp mixed spice
1 tsp cinnamon
1/2 tsp bi-carb
2/3 cup walnuts, chopped (optional)
Method:
Preheat oven to 170degrees C. Line two loaf tins with baking paper.
Place lemon juice and rice milk in jug, leave for a few minutes to curdle.
Beat together Nuttelex, banana and rice milk mixture until combined. Add eggs, mix but don't over do it. Sift over the dry ingredients and fold in with the chopped walnuts.
Bake for 30-35 minutes. Cool for 10 minutes in loafs pans then, transfer to a cooling rack to cool completely.
Serve in thick slices as is or lightly toasted (my favourite). Best eaten within 2-3 days of baking. Keeps well in an airtight container for about 5 days. Also freezes well.
*For those that don't know over-ripened, black bananas are the best to cook with as they give alot more flavour to the cakes and are also a better consistency. If you have black bananas and aren't going to use them straight away, peel them and place them in individual plastic bags and freeze. Thaw before using.
** Nuttelex is an Australian product that unfortunately isn't exported overseas. I'm sure another dairy free spread would work fine though - so let me know how you go!
