Moist Gluten Free Banana Bread

A moist banana bread that can never go wrong! It is borderline cake density which is what makes it so moist and soft.

Alternatives - you can make this without cows milk and eggs - just substitute milk for almond milk, and eggs for flaxseed meal.

Serves 12

Prep - 15 minutes

Cooking time - 45 minutes

Ingredients - 11

Wet ingredients:

2 large eggs

2 tbsp milk (of your choice)

1 tsp vanilla essence

2 cups very ripe mashed banana (usually this takes 3 medium sized bananas)

75 grams unsalted butter

2 tbsp maple syrup

Dry ingredients:

1 cup plain flour

1 cup almond meal

1 tsp baking powder

1 tsp salt

1/2 cup brown sugar

Method:

1. Pre-heat oven to 180 degrees

2. Line any shape baking tray (I use rectangle)

3. Mix all dry ingredients together into a bowl

4. Add milk, whisked eggs, vanilla essence, maple syrup, and butter into bowl

5. Once mixed, add mashed banana into bowl and combine

6. Cook for 45-50 minutes or until a tooth pick comes out without mixture on it

7. Let cool in pan for 10 minutes

8. Transfer to a cooling rack until fully cooled and serve
   

Tips:

• I like to eat this fresh out of the oven warm, with cream, fruit, or ice-cream.

• If you prefer a more intense banana flavour, add another banana into the mixture