July 14, 2008

Sherrin's best ever banana bread- version II: gluten free & dairy free

Sherrin once gave me a recipe for 'the best ever banana bread'. I loved this recipe soooo much, so when recently been told I can no longer have wheat and dairy, I was devastated.
"What am I going to eat now?" I moaned. Thinking that life as I new it, was no longer. I just love my cheeses, pastas and cakes too much.

But there is hope for those that are like myself, so I've discovered. There are alternatives. I can now have my banana bread and enjoy it too.

So here is the non gluten and non dairy version of the best ever banana bread.

125g nutelex
1 cup sugar
2 beaten eggs
1/2 cup soy milk
1 tsp bicarb soda
2 cups plain gluten free flour (I used F.G Roberts brand for this recipe)
pinch salt
2 ripe bananas
65g apple puree

Pre heat oven to 160C. (mine's not fan forced)
Cream butter and sugar,
stir in eggs,
mix soy milk and bi carb soda,
add to mix, fold together.
Stir in flour, salt, bananas and apple puree and mix thoroughly.
Pour into greased medium loaf tin.
Bake in oven for about 1.5 hours. Or check with skewer to make sure it is ready.

TaDa! Super easy.

Even easier is when I just put the ingredients in the mixer following those steps above. Leaves only one thing to wash.

Enjoy it! I certainly did!

1 comment:

Jenaveve said...

Great recipe - must have been a shock being told that the menu has to change all of a sudden. Well done for finding some alternatives!

This one sounds really yum....