
Gluten Free Banana Bread 8-10 Got a bunch of very ripe bananas at home but no idea what to do with them? The ripper, more speckled and brown your bananas are the better they will be for making some delicious baked goods. This banana loaf is the ultimate gluten free banana bread going around! Bursting with nutrients and flavour it will be sure to impress the whole family. Ingredients 2 cups almond meal 1 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 1 tsp baking soda 3 eggs 1/2 cup Pureharvest Organic Rice Syrup, 2-3 very ripe bananas, mashed 1 tsp vanilla extract 1/4 cup chopped walnuts Instructions Preheat the oven to 180C and grease and line a loaf tin with baking paper. Mix together the almonds, cinnamon, nutmeg, salt and baking soda in a large bowl. In a medium bowl, whisk together the eggs then add the Rice Malt Syrup, mashed banana and vanilla and whisk to combine. Stir the wet ingredients into the dry ingredients until well combined. Fold in the chopped walnuts. Pour batter into the tin and bake for 55-60 minutes or until a skewer inserted comes out clean. Remove from oven, allow to cool for 5 minutes before turning out onto a wire rack to cool. Share this recipe Print recipe

Gluten Free Banana Bread

8-10

Got a bunch of very ripe bananas at home but no idea what to do with them? The ripper, more speckled and brown your bananas are the better they will be for making some delicious baked goods. This banana loaf is the ultimate gluten free banana bread going around!

Bursting with nutrients and flavour it will be sure to impress the whole family.

Ingredients

2 cups almond meal
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
3 eggs
1/2 cup Pureharvest Organic Rice Syrup,
2-3 very ripe bananas, mashed
1 tsp vanilla extract
1/4 cup chopped walnuts

Instructions

Preheat the oven to 180C and grease and line a loaf tin with baking paper.

Mix together the almonds, cinnamon, nutmeg, salt and baking soda in a large bowl.

In a medium bowl, whisk together the eggs then add the Rice Malt Syrup, mashed banana and vanilla and whisk to combine.

Stir the wet ingredients into the dry ingredients until well combined. Fold in the chopped walnuts.

Pour batter into the tin and bake for 55-60 minutes or until a skewer inserted comes out clean. Remove from oven, allow to cool for 5 minutes before turning out onto a wire rack to cool.

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