It is that time of year again, back to school. Time to consider what your child can eat, what is allowed at your school and how to ensure your child can have a treat in the best way possible!
This gluten free, dairy free banana bread offers substance and sweetness. A simple one bowl recipe, using Well & Good Self Raising Flour, I’m sure adults and children alike will come back for more.
There are many variations available for this recipe – use Honey instead of Rice Malt Syrup, add more bananas for a more dense banana bread, add nuts. I added a little bit of broken up dark chocolate to give it a little more of a ‘treat’ feeling.
You will need:
2 really ripe large bananas mashed
1/3 cup Nuttelex melted
1/3 cup Rice Malt Syrup
1 tsp Vanilla extract
1 1/2 cups Well & Good Self Raising Flour
1 tsp ground cinnamon
Preheat oven to 160c.
Place bananas in a medium bowl. Mash now if you haven’t already!
Add eggs, melted nutellex, rice malt syrup and vanilla and whisk until combined.
Next add the flour and cinnamon, mix to combine.
Line your loaf pan with non-stick baking paper and pour your batter in.
Bake for approx. 1 hour or until a skewer inserted comes out clean.
Leave in cool in the tin for 5 mins; remove the Banana bread to a wire rack to cool completely.