Gluten-free banana bread

by Ed Halmagyi


  • 2¼ cups gluten-free plain flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp xanthan gum
  • 160g (1 cup, loosely packed) brown sugar
  • ½ cup vegetable oil
  • ¾ cup milk
  • 2 eggs
  • 2 ripe bananas, peeled


1 Preheat oven to 180°C. Sift the four, baking powder, spices and xanthan gum twice, then set aside. Combine the brown sugar, oil milk, eggs and banana in a food processor and purée until smooth.
2 Transfer banana mixture into a large bowl, then stir in the flour mixture. Pour into a lined medium loaf pan, then bake for 35 minutes, until a skewer can be inserted and removed cleanly.