INGREDIENTS:
Dry Ingredients:
100g of rice flour
50g of corn flour/starch
40g of tapioca flour/starch
35g of ground almonds
.
2 tsp of GF baking powder
1.5 tsp of xanthan gum
1 tsp of ground cinnamon
¼ tsp of mixed spice
½ tsp of salt
.
80g of chopped walnuts
60g of sultanas
.
Wet Ingredients:
.
1 tsp of vanilla essence
4 Tbls of vegetable oil
190g of Demerara sugar
2 large eggs
.
3 ripe bananas (puree'd in a blender)
.
.
METHOD:
.
Pre-heat the oven to 350F/GasMark 4
Grease a 2lb loaf tin
.
Beat the sugar and oil together in a large bowl,
Add the eggs and vanilla essence and beat well. Set aside
.
In a medium bowl combine the flours, xanthan, salt, baking powder, cinnamon and mixed spice.
.
Add the flour mixture to the egg mix, alternating with the puree'd banana.
When fully mixed, scatter the sultanas and chopped walnuts and mix well.
.
Transfer the mixture to the greased loaf tin.
.
Bake in the centre of the oven for 60 – 75 mins or until a knife inserted in the centre
comes out clean.
Allow to cool in the tin for 10 mins before cooling completely on a rack.
.
Slice when completely cooled.
.
This bread will freeze, slice before freezing.
