Recipe: dairy and gluten free banana bread

Banana loaf has becoming increasingly popular recently.

Serves 8-10

Ingredients:

240g Buckwheat flour or plain gluten free flour

160g light brown sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

3 mashed banana and 1 whole for decorating

1 large Clarence Court egg

140g Alpro unsweetened yogurt

60ml vegetable oil

80ml Maple Syrup

Method:

Preheat oven to 160c and line a loaf tin with greaseproof baking paper.

Sieve the flour, baking powder and cinnamon into a large bowl.

Add the sugar and stir well until evenly combined.

Add the mashed banana, the egg, yogurt, oil and maple syrup and mix well to form a smooth batter.

Pour batter into tin.

Slice extra banana in half-length ways and lay on top.

Bake for 50-60 minutes until deep golden brown and cooked through.

This cake will keep well for at least a week but once past its absolute best after 2-3 days it is delicious toasted in thick slices and spread with peanut butter or honey.

PREP TIME: 15 minutes

COOK TIME: 50-60 minutes

Support The Yorkshire Post and become a subscriber today.

Your subscription will help us to continue to bring quality news to the people of Yorkshire. In return, you'll see fewer ads on site, get free access to our app and receive exclusive members-only offers.

So, please - if you can - pay for our work. Just £5 per month is the starting point. If you think that which we are trying to achieve is worth more, you can pay us what you think we are worth. By doing so, you will be investing in something that is becoming increasingly rare. Independent journalism that cares less about right and left and more about right and wrong. Journalism you can trust.

Thank you

James Mitchinson