Gluten-free banana bread
Adapted from Not Quite Nigella
½ cup quinoa flakes, you could use oats if you didn’t need the bread to be totally gluten-free
1 cup almond meal
½ cup red or brown rice flour
½ cup gluten-free flour
5 teaspoons baking powder
½ cup brown sugar
1 teaspoon ground cinnamon
3 tablespoons honey
3 medium mashed overripe bananas
1 beaten egg
roughly chopped nuts for on top, I used hazelnuts and pistachios
Slap all ingredients into a bowl and mix until combined. The great thing about gluten-free baking is that you don’t have to worry about over or under working the batter – there isn’t any temperamental gluten to upset!
Pour into a greased and lined loaf tin and sprinkle with nuts. Bake for around 80 minutes at 180C, you may need to cover with foil for the last 20 minutes or so if it is getting too brown and still isn’t cooked through. Leave to cool in the tin for 10 minutes before placing on a cooling rack for another 10 minutes before cutting.
You could put nuts into the batter, but I don’t like the texture. Up to you. Enjoy!