The Mothership’s Banana Bread

13 Sep


On this rather miserable, damp Friday, feeling inspired by the latest series of Great British Bake Off and spotting some rather brown bananas in our fruit bowl, I decided the best way forward this evening was to de-gluten and de-dairy my mum’s banana bread. I also have a huge cupboard full of baking materials which I haven’t made the most of since starting the FODMAP diet – 20130913-192112.jpgSo here goes…

This time, as I intended to do when making the Nutella Cookies, I have provided the weights of the ingredients as well as the “cup” measurements.



  • 1/3 cup (80g) Butter/Margerine/dairy free alternative (I used a free-from spread)
  • 2/3 cup (130g) sugar
  • 2 x eggs
  • 1 1/4 cup (150g) flour
  • 2tsp baking powder
  • 1/2 tsp xanthan gum (I found this in Asda, and was always a little unsure of the difference it would make, but I think it is great and would definitely recommend the purchase of this for any gf baking)
  • 1/4 tsp salt
  • 1tsp vanilla essence
  • I cup (I forgot to weigh this, as I go for my mum’s advice which is “approx. 4”)



  • Preheat oven to 180
  • Butter and line loaf tin (if you don’t have a loaf tin, it would work in a normal cake tin, but you may have to adjust times slightly). I like to line my tin in a “rustic” manner (read, too lazy to find scissors and cut properly).
  • Cream butter and sugar together until light and fluffy
  • Beat in the eggs one at a time
  • Add the vanilla essence and give it a mix
  • Add all of the dry ingredients (flour, baking powder, xanthan gum, salt) and mix well


  • Mash the banana in a separate bowl – you don’t want them to be too finely mashed, as I personally think it’s quite nice to have some bigger chunks of banana in there


  • Mix the mashed banana into the other ingredients
  • Pour mixture into the loaf tin and pop in the oven


  • Cook for approx. 45 mins in a fan oven/ 1 hour in a non-fan. If you have gone for a different tin, you may have to reduce the time a little


  • I checked mine was cooked with a skewer stuck into the middle, one thing to remember – as it has banana in it – it won’t be as dry as a normal cake so if you get a little bit of banana consistency on an otherwise dry skewer it’s probably done.
  • Voila! Leave to cool on a wire rack and enjoy!

As I was making this I decided to sprinkle a little brown sugar on top, to make it a bit “prettier” (which I confess, has not really worked (coarser sugar required!)) but I also thought, some dried bananas on top would look quite nice. Though I didn’t have any of them, so none to see here!

I am so impressed by the amount it has risen (see gluten-free Yorkshire puddings for an example of a semi-rise!) and for the colour – I remember hearing gluten-free foods never brown! There I proved you wrong! (though this, of course, may be down to the flour I used, in that case – thanks Doves Farm!)


If I am going to keep up with this blogging/baking thing, I think I may also have to invest in some prettier mixing bowls!


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