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Banana Bread
Ingredients
- 3 medium bananas, finely mashed (about 350g peeled weight
- 1 tbsp lemon juice
- 115 g butter
- 150 g light brown sugar
- 40 g yoghurt, room temperature
- 1 tsp vanilla extract
- 240 g plain gluten free flour blend
- 2 tsp baking powder
- ¾ tsp baking soda
- ½ tsp xanthan gum
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 90-120 g toasted pecans, chopped
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Directions
- Adjust the oven rack to the middle position, pre-heat the oven to 375ºF (190ºC) and line a 2lb/900g (9x5-inch/23x13cm) loaf baking tin with parchment/baking paper.
- In a large bowl, combine the mashed bananas with lemon juice, and then add the melted vegan butter, light brown sugar, vegan yoghurt and vanilla. Whisk everything together until well combined.
- In a separate bowl, whisk together the plain gluten free flour blend, baking powder, baking soda, xanthan gum, salt, cinnamon and nutmeg.
- Add the dry ingredients to the wet, and whisk well until you get a smooth batter with no flour clumps (though you might have a few small banana pieces in there, depending on how well you mashed them).
- Fold in the chopped toasted pecans until they're evenly distributed in the batter.
- Tip: You can reserve some of the chopped pecans for scattering on top of the batter before baking, if you wish.
- Transfer the batter into the prepared loaf tin and smooth out the top. If you've set aside any chopped pecans, scatter them over the top.
- Bake in the pre-heated oven at 375ºF (190ºC) for about 1 hour - 1 hour 10 minutes, or until well risen, golden brown on top and an inserted toothpick/skewer/cake tester comes out clean or with a few moist crumbs attached.
- If the banana bread starts browning too quickly, cover it with a sheet of aluminium foil (shiny side up) and continue baking until done. It's best to cover it with aluminium foil when it starts becoming a deep golden colour.
- Once baked, allow it to cool in the loaf tin for about 10 minutes, then transfer it out of the tin and onto a wire rack to cool.
- The banana bread is best served warm or cooled completely to room temperature.
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