At some time or other, we all have bananas that need to be used up, and banana bread is an ideal way of doing this. If, however, you really want to treat yourself, try adding chocolate. It transforms the loaf into a rich and moist indulgence.
serves: 8
preparation: 15 minutes
baking: 55 minutes
cooling: 25 minutes
freeze: Yes
3 ripe bananas, mashed
170g (6oz) caster sugar
185g (6½oz) wheat- and gluten-free self-raising flour
1 tsp xanthan gum
2 large eggs, beaten
3 tbsp sunflower oil
3 tbsp soya/rice/almond milk
100g (3½oz) good-quality (60% cocoa) dark dairy-free chocolate, grated
90g (3oz) walnuts, chopped
equipment
900g (2lb) loaf tin
* Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the loaf tin.
* Mix the mashed bananas and sugar in a large bowl until just combined. Add the sifted flour, xanthan gum, eggs, oil and milk and stir gently with a large metal spoon until just combined. Add the grated chocolate and chopped walnuts.
* Spoon the mixture into the prepared loaf tin, levelling with the back of a dessert spoon.
* Bake for 55 minutes or until a metal skewer inserted into the middle of the cake comes out clean. Remove from the oven and cool in the tin for 5 minutes, then turn out onto a metal cooling rack.