For those that have been following me, you’ve probably gathered that banana bread is one of my favourite breads to eat. (See my posts The ultimate gluten free banana cake recipe and Easy bake banana bread recipe for Mother’s day ) This time I’ve come up with a banana bread that is not only gluten free but dairy free as well (if you omit the nutella frosting).**
Banana bread is always best when made with really ripe bananas; the blacker the better. I like to serve my banana bread still slightly warm with a cup of tea but if you have any left over it makes the most fabulous eggy bread (french toast for the more civilised amongst you) for breakfast the next day.
This time for a little extra indulgence, I have given my banana bread some nutella frosting (literally slathered in nutella!) However for those who are dairy free, you can omit the nutella and add the chocolate and orange dairy free frosting below.**
Gluten free Banana and Orange Bread with Nutella frosting
Difficulty: Easy Serves: 8
3 ripe bananas
115g pre cooked polenta
120g castor sugar
110g ground almonds
130ml groundnut/ sunflower oil
zest of 2 oranges
1.5 heaped tsp baking powder
0.5 tsp bicarbonate of soda
1tbsp castor sugar
Preheat the oven to 175C. Line a 22 x 11cm loaf tin with baking parchment.
Whiz the bananas in a bowl with a hand blender till smooth. Add the sugar and oil and whiz again briefly. Now add the zest of two oranges. Sieve the ground almonds, polenta, baking powder and bicarbonate of soda into the mashed banana mixture and gently stir together. Pour into the lined baking tin and bake in the centre of the oven for about 40 minutes until cooked (to test it, prick with a cocktail stick and it should come out clean). Remove from the oven and leave to cool.
Whilst the bread is cooling, using a zester* remove the zest from an orange and place on a small plate or foil and add the castor sugar. Sprinkle over the sugar, and toss, removing any excess sugar then leave to dry.
When the cake is completely cool, slice it in half horizontally and carefully spread about a tablespoon of nutella thinly on one half of the bread and sandwich it together. Top the cake with the remaining nutella and sprinkle over the candied orange zest.
*If you you do not have a zester a potato peeler will do; peel the zest from the orange and then cut into very fine strips (known as a julienne) then coat in the sugar.
**Dairy free chocolate and orange frosting
2tbsp of stork or dairy free margarine
100g icing sugar
1tbsp rice, soya or dairy free milk
zest of an orange
Place all the ingredients in a bowl over simmering water and whisk together until smooth and glossy. Use as required.