Gluten-free banana bread

This is a super-tasty treat and a great way to use up overripe bananas – eat this with a nice, hot cup of tea and you’ll be in heaven.

Serves: 10
Time to make: 1 hr 10 mins

Total cost: $ 8.40 / $ 0.84 per serve

(at time of publication)

Ingredients

¾ cup gluten-free baking mix
1 ½ teaspoons gluten-free baking powder
¾ cup LSA (ground linseed, sunflower, almond)
1 cup castor sugar
3 eggs, lightly beaten
4 ripe bananas, peeled, mashed
¼ cup olive oil
1 teaspoon vanilla extract

Instructions

1 Preheat oven to 180°C. Grease and line a 4-cup-capacity loaf tin with baking paper.

2 In a large bowl, combine baking mix, baking powder, LSA and sugar. In a separate bowl, beat together remaining ingredients.

3 Stir egg mixture into dry ingredients. Pour into loaf tin and bake for 1 hour, covering with foil if top of bread becomes too dark. Remove from oven. Cool 10 minutes in tin then turn out onto a wire rack to cool completely.

Original ingredients

125g butter, 1 cup castor sugar, 2 eggs, 375ml sour cream, 2 bananas, 1 3/4 cups self-raising flour, 1/4 cup brown sugar, 1/4 cup almonds

What we did

Replaced butter with more bananas
Replaced sour cream with olive oil
Swapped flour for gluten-free flour
Removed brown sugar
And cut the cost!

Traditional banana bread (per serve)

Total energy 1750kJ Total fat 22g (12g saturated fat)

HFG gluten-free banana bread (per serve)

Total energy 1300kJ Total fat 11g (2g saturated fat)

Nutrition Info (per serve)

Kilojoules 1300kJ

Calories 310cal

Protein 5g

Total fat 12g

–Saturated fat 2g

Carbohydrates 45g

–Sugars 35g

Dietary fibre 3g

Sodium 90mg

Calcium 20mg

Iron 1mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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