There are so many gluten free recipes on the internet but I wanted to come up with something new with nutty flavours. After experimenting with different flour blends I have finally settled on this recipe, it has almond flour and my own home made gluten free flour. This quick bread is moist, spongy and delicious with nutty flavour.
I am not a sweet tooth neither is my husband so you will find very less sugar in my recipes. But by all means you can adjust the sugar according to your taste.
Do give this recipe a try!
- 140 g plain gluten free flour
- 140 g almond flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp guar gum
- ½ tsp each cinnamon and nutmeg powder
- ¼ tsp clove powder
- ¼ tg tsp salt
- 115 g unsalted butter plus extra for greasing
- 100 g muscovado sugar
- 3 eggs
- 4 very ripe bananas
- 120 ml milk
- ½ tsp almond extract
Preheat the oven to 180 C/350 F. Grease the loaf tin with butter and line the bottom with baking parchment.
Mix all the dry ingredients and sift them twice or whisk it very well. Mash the bananas well.
Melt the butter and add the sugar, stir it well and let it sit. In a mixing bowl whisk eggs, add milk and almond extract. Whisk well.
Make a well in the sifted flours , add the egg mixture, bananas and mix it well. Add the butter and sugar mixture and mix it well.
Pour the batter in 2 medium sized greased, lined tins or 1 big tin. Bake it in the preheated oven for 40-45 minutes or a toothpick inserted in the centre comes out clean.
Serve the bread with tea or coffee.
Tip: You can freeze this bread for about 3 months.