Gluten-Free Banana Bread
A moist, soft and easy to prepare banana cake.
Ingredientes
- 100 g unsalted butter (room temperature)
- 80 g light brown sugar (+2 teaspoons for topping)
- 80 g white sugar
- 2 eggs (large)
- 5 bananas (very ripe)
- 1 tsp vanilla essence
- 120 ml milk (can be lactose free)
- 1 tbsp lemon juice
- 200 g gluten-free flour (w/o baking powder)
- 1 tsp cinnamon powder
- 1 tsp baking powder
- 60 g walnuts (toasted and chopped)
Preparação
- Mix the lemon juice with the milk and let it sit.
- Optional: Preheat the oven to 200ºC (392ºF) and toast the walnuts for about 10 minutes until golden. Reduce the oven temperature to 180ºC (356ºF).
- Set one banana aside. Mash the remaining bananas with a fork until you get a smooth purée.
- Beat the butter and sugar until creamy.
- Add the eggs one at a time, mixing after each addition.
- Mix in the vanilla, mashed banana, and buttermilk, mix again.
- Add the dry ingredients and mix just until incorporated.
- Gently fold in the cooled, roughly chopped walnuts.
- Pour the batter into a greased and parchment-lined rectangular loaf pan.
- Slice the reserved banana lengthwise and place it on top of the banana bread before baking. Sprinkle about 2 teaspoons of brown sugar on top.
- Bake for about 60 to 70 minutes. Halfway through baking, cover the top with parchment paper to prevent it from burning.
- Let it cool completely in the pan before removing. Serve plain or with any desired toppings (I used a bit of whipped cream and red fruits).