Thanks to Vicky Dunbar for this banana recipe

Vickys Free-From Banana Loaf, Gluten, Dairy, Egg, Soy & Nut-Free

320 grams – Gluten-Free Plain Flour Mix

2 teaspoon – Gluten-Free Baking Powder

2 teaspoon – baking soda / bicarb of soda

1 teaspoon – xanthan gum

1 teaspoon – salt

1 teaspoon – ground cinnamon

125 ml – olive oil plus extra for greasing

3 large – bananas, mashed well

150 ml – rice milk

150 ml – agave nectar

1/2 teaspoon – vanilla extract

150 grams – optional extras such as cherries, chocolate chips (I use Moo-Free brand), chopped walnuts etc

Prep time is 110 min, serves 20.

Directions

1 Preheat the oven to gas 3 / 170C / 162°C and grease 2 loaf tins

2 In a bowl combine the flour mix, baking powder & soda, xanthan gum, salt and cinnamon

3 Add the oil, agave nectar, rice milk and vanilla and stir until mixture is smooth

4 Stir in the mashed bananas & any optional extras you might like to add and split the mixture into the tins, they should fill around half way up

5 Bake for 35 minutes then turn the tins around and bake for a further 20 minutes

6 The loaf should bounce back when pressed lightly on top and a skewer test will indicate that it’s done

7 Let it sit in the tins for 20 minutes before removing and setting the loaves on a wire rack to cool

8 Cover the unsliced loaf with clingfilm and store in a lidded container for up to 3 days

9 This makes 2 banana loaves each with 10 servings