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Gluten Free Banana Bread


Recipe & photos from Jodi Mitchell
22 August 2011

First up, I have no claim to fame for this recipe – it’s one of the Healtheries recipes they published in the Healthy Food Guide.  And simply put, it rocks.  It’s not really a bread though – think of it as a cross between a bread and a cake.  I wouldn’t personally ice it, it’s lovely plain or with a little bit of olive spread across it.

½ cup vegetable oil (I used good old Pams rice bran oil)
1 cup sugar
2 large eggs
1 tsp vanilla extract
3 medium over-ripe bananas
1 ½ cups Healtheries Simple Baking Mix
1 tsp baking soda

Preheat the oven to 160° and grease and line (with baking paper) a loaf pan.
Beat the eggs, sugar and oil with an electric mixer until pale and creamy (approximately 3-4 minutes).  Add vanilla and bananas and beat again until well combined.
Sift the baking mix and baking soda (I do it just on top of what’s already in the bowl) and stir in until just combined (don’t overmix).  Pour into your pan.
Dependent on your oven bake for 40-60 minutes.  You can press gently on the top and you’ll know when it’s done.  Cool in the pan for 10 or so minutes before turning out onto a wire cooling rack. 
It stores in the fridge for up to 5 days, and stays nice and moist during this time.  You can also freeze it – I cut it up and put in into resealable storage bags in individual portions – perfect for packed lunches!


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