Jamie Oliver Gluten Free Banana Bread
This banana bread uses gluten-free flour and ripe bananas to create a naturally sweet and tender loaf. The recipe includes pantry staples and can be customized with nuts, chocolate chips, or spices, making it a versatile option for any occasion.
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Ingredients
- 3 ripe bananas (mashed) – Adds natural sweetness and moisture.
- 200g gluten-free self-raising flour – The base of the loaf.
- 100g almond flour (optional) – Enhances flavor and texture.
- 2 large eggs – Bind the batter.
- 100ml vegetable oil or melted butter – For moisture.
- 100g caster sugar or honey – Adds sweetness.
- 1 tsp vanilla extract – Enhances the flavor.
- 1 tsp baking powder – Helps the loaf rise.
- 1/2 tsp ground cinnamon – For a hint of warmth.
- Pinch of salt – Balances the flavors.
- Optional Add-Ins: Chopped nuts, chocolate chips, or dried fruit.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (160°C fan) or 350°F. Line a loaf tin with baking paper or lightly grease it.
Step 2: Mash the Bananas
In a large mixing bowl, mash the ripe bananas until smooth.
Step 3: Combine the Wet Ingredients
Add the eggs, vegetable oil (or melted butter), vanilla extract, and sugar to the mashed bananas. Whisk until well combined.
Step 4: Mix the Dry Ingredients
In a separate bowl, combine the gluten-free self-raising flour, almond flour (if using), baking powder, cinnamon, and a pinch of salt.
Step 5: Make the Batter
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined. If adding nuts, chocolate chips, or dried fruit, gently fold them in now.
Step 6: Pour into the Tin
Pour the batter into the prepared loaf tin, spreading it evenly.
Step 7: Bake the Banana Bread
Place the loaf tin in the preheated oven and bake for 50-55 minutes, or until a skewer inserted into the center comes out clean.
Step 8: Cool and Serve
Remove the banana bread from the oven and let it cool in the tin for 10 minutes. Transfer it to a wire rack to cool completely before slicing.