Name: Gluten-free Banana bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed); 1 extra banana sliced in thin slices lengthways for decoration.; 1/3 cup melted butter; 1 teaspoon baking soda; 5ml cinnamon; 5ml dried ginger; Pinch of salt; 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet); 2 large egg, beaten; 1/3 cup buttermilk; 1 teaspoon vanilla extract; 1 3/4 cups flour

Scale

Ingredients

2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

1 extra banana sliced in thin slices lengthways for decoration.

1/3 cup melted butter

1 teaspoon baking soda

5ml cinnamon

5ml dried ginger

Pinch of salt

3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

2 large egg, beaten

1/3 cup buttermilk

1 teaspoon vanilla extract

1 3/4 cups flour

Instructions

Preheat the oven to 180’C, and butter a 10 x 20 cm loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda, salt, cinnamon, and ginger. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan, and place the thin banana slices on top of the batter. Bake for 50 minutes to 1 hour or until a tester inserted into the center comes out clean.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)