Banana Tea Bread

 An old-fashioned English cake, traditionally from Yorkshire, packed with bananas and nuts and delicious served sliced,with butter


225g (8 oz) gluten-free flour

2 x 5 ml spoons (2 teaspoon) gluten-free baking powder
1/2 x level 5 ml spoon (1/2 level teaspoon) xanthan gum
pinch salt
75g (3 oz) dairy-free margarine
175g (6 oz) caster sugar
2 eggs, beaten
450g (1 lb) bananas, peeled and mashed
100g (4 oz) chopped walnuts or mixed nuts

What to do:

  1. Preheat your oven to 180'C / 350'F / Gas Mark 4. Lightly oil a 1kg (2 lb) loaf tin.
  2. In a bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum and salt.
  3. In a separate bowl whisk the dairy-free margarine with the sugar until light and fluffy, then gradually add the eggs with the flour.
  4. Stir in the bananas and nuts and place into your prepared tin.
  5. Bake for about 1 1/4 hours or until a skewer that is inserted into the middle of the tea bread comes out clean.
  6. Turn out onto a cooling rack and brush the top with a simple sugar glaze, made from dissolving 1 x 5 ml spoon (1 teaspoon) of sugar with a little water. 
  7. When cold, slice and serve spread with a dairy-free spread.