Recipe: Gluten Free Chocolate Chip Banana Bread

I thought I’d supplement this post with a quick life update to give it a bit of context. I recently discovered that I am gluten intolerant or ‘sensitive’. After struggling with a variety of health problems for the last six years or so, it finally clicked after a carb-binge weekend that I have zero tolerance for wheat, and its infamous protein. I’ve been eating gluten free for around a month now and I feel I can officially announce changes that Tyne and Dine will undergo as a result of this adjustment in my life. I will continue to review bars, restaurant and eateries of all kinds – pretty much everywhere I’ve been so far has had a gluten free ‘option’ (some better than others), but I will also be writing some posts specifically targeted towards a gluten free audience.

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In my first post, I wanted to share a recipe I’ve devised for gluten free banana bread  – initially I followed a BBC recipe but I’ve made this three times now and have changed it considerably, so thought I’d publish it here. Apologies for the terrible photos – I have no idea what I’ve done to my camera. The fancy post-bake shots were taken by Craig, who knows a bit more about this sort of thing than I do.

What you’ll need:

260g gluten free flour

120g caster sugar

110g unsalted butter

2 large eggs

2 extra ripe bananas (gross)

Squirt of honey

1 tsp of cinnamon

1 tsp of baking powder

1 tsp of bicarbonate of soda

75g dark chocolate chips

Plus the bicarb and baking soda, which I forgot to add to this pic
Plus the bicarb and baking soda, which I forgot to add to this pic – the bananas pictured here aren’t the ones I used either.

How to make it:

If you’re familiar with making cakes then this will be a breeze for you. The gluten free flour doesn’t really behave any differently to the normal stuff, and the addition of the raising agents helps the bake rise (never).

Step 1. Line a loaf tin and turn on your oven – I have an electric, fan-heated oven so 180 degrees is good for me

Step 2. Cream together butter and sugar in a mixing bowl

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Mixy mix

Step 3. Mash bananas and add to creamed mix. Give it a stir around

Step 4. Add eggs one by one and continue to mix. I sometimes use my old fashion hand mixer from my student days for this, the more you whisk the eggs, the more ‘light and fluffy’ the cake will be.

Step 5. Sift flour, baking power, bicarb and cinnamon into the mix. Pop in the honey and add the chocolate chips when the mix is fully incorporated. I’ve also made this with sultanas in place of chocolate chips and it’s incredible – would highly recommend that combo for a breakfast loaf.

Step 6. Put the mix into the loaf tin and put it in the oven when it’s fully-heated. Bake for around 1 hour 20 min (a bit longer if you’re cooking on gas, ironically).

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The lumpy mix sitting in its tin

Step 7. Wait until the cake has completely cooled before you cut it, as tempting as it is – otherwise it’s going to fall to bits (found that out the hard way).

Liked the recipe? Let me know in the comments – I have some affordable gluten free meal ideas in my repertoire too that I’d be happy to share.

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