Recipe: GF Raspberry Banana Bread

Rebranding this little space as The Bookery has really pushed me back into baking. I mean this can’t be an online version of my bricks-and-mortar store if I don’t do any baking right?! And I am LOVING it! My waistline (and Mr S’s) not so much, but thankfully, most of what I make goes to work, but we still have to taste test it!

I’m not sure what made me think of making banana bread – especially as I don’t actually like bananas (it’s the texture!), but I did (along with the best ever chocolate chip cookies!) and it was gone within a day of me taking it into work! When I posted my Food of Love review, I asked if you wanted the recipe for this, and it was an overwhelming yes – so here you go! Enjoy!

Ingredients

150g butter, softened
 1 cup brown sugar
 2 eggs, lightly beaten
 2 ripe bananas, peeled, mashed (they will look like baby sick – go with it)
 2 cups self-raising gluten free flour
 1 teaspoon baking powder
 1/2 cup milk (I use lactose free)
 1/2 cup fresh raspberries (I actually just use a punnet and a half)

Recipe

Preheat oven to 180°C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan.
Line with baking paper, allowing a 2cm overhang at both long ends.
Cream butter and sugar until pale.
Add egg, half at a time and beat well.
Stir in banana.
Sift flour and baking powder over banana mixture.
Add milk. Stir with a wooden spoon until combined.
Carefully fold in raspberries (I actually use a metal spoon for this).
Spoon mixture into loaf pan.
Smooth surface.
Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
Cool in pan for 10 minutes then lift onto a wire rack to cool completely. 
Slice and enjoy!

This past weekend I made pretzels (because #SuperBowl52) and this weekend, I’m thinking about making Jammie Dodgers (because it’s Valentines) or maybe scones. Not sure. Thoughts? Anything you want me to try? I’ve already promised to give cinnamon rolls a go!

Love,

Annéka xo