I make - Daniela's Banana Bread

Can you ever have too many banana bread recipes? Apparently not. This one is excellent. I already had a favourite, but this version feels more balanced, refined and thoughtfully developed. I topped mine with walnuts and folded in some chopped crystallised ginger, but honestly, it doesn't need any extras. It's simply a really good banana bread.

Daniela's Banana Bread

290 grams gluten-free plain flour (I used Asda)
2 teaspoons baking powder
¼ teaspoon baking soda
a rounded 1/4 tsp xanthan gum
½ teaspoon salt
¾ teaspoon mixed spice
350 grams mashed ripe bananas (about 3 medium or 2 large bananas)
100 grams light brown sugar
40 grams granulated white sugar
75 grams neutral vegetable oil
2 large eggs
1 teaspoon vanilla extract

walnut pieces and chopped candied ginger to taste

Method

Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Lightly grease a Pullman loaf tin and line it with baking parchment, allowing a little overhang on the long sides to make lifting the loaf out easier.

In a large bowl, sift together the gluten-free flour, baking powder, bicarbonate of soda, salt and mixed spice. Set aside.

In a separate bowl, whisk together the light brown sugar, caster sugar, mashed bananas, vanilla extract, eggs and oil until smooth and well combined.

Add the wet ingredients to the dry ingredients and gently fold together using a spatula until no dry streaks remain. Although there's no gluten to develop, avoid overmixing as this can affect the texture of the finished loaf. Mix in chopped candied ginger.

Spoon the batter into the prepared tin and smooth the surface. Scatter walnut pieces on top. 

Bake for 45-55 minutes, or until the loaf is well risen, golden brown and a skewer inserted into the centre comes out clean. If using a digital thermometer, the loaf should register at least 93°C in the centre.

Leave the banana bread to cool in the tin for 10-15 minutes before carefully lifting it out and transferring it to a wire rack to cool completely.

Notes

Fully bake the banana bread: Make sure to test the banana bread with a toothpick or skewer before removing it from the oven. It may look golden brown but is still raw in the middle. I like to cover my banana bread for around 40 minutes with a piece of aluminum foil to prevent the top from burning.