Name: Gluten-free banana bread
Total time: 35 min
Yield: 8
Ingredients: 30g vegetable oil plus extra for the tin; 120g plain white gluten-free flour; 100g ground almonds; 2 tsp bicarbonate of soda; 1½ tsp mixed spice; 4 bananas; 80g runny honey plus 1 tbsp; 2 eggs; 1 tsp vanilla extract; 50g walnuts chopped

A loaf of banana bread with a sliced banana baked into the top, on a white plate

30g vegetable oil
plus extra for the tin
120g plain white gluten-free flour
100g ground almonds
2 tsp bicarbonate of soda
1½ tsp mixed spice
4 bananas
80g runny honey
plus 1 tbsp
2 eggs
1 tsp vanilla extract
50g walnuts
chopped

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Oil a 900g loaf tin and line with baking paper. In a large bowl, combine the flour, ground almonds, bicarbonate of soda, mixed spice and ½ tsp of salt. Peel and mash three of the bananas in another large bowl, then add the oil, 80g of honey, the eggs and vanilla extract, and whisk to combine.
step 2
Fold the dry ingredients into the wet, being careful not to over-mix – a few lumps are fine. Fold in the walnuts until just combined, then pour the batter into the prepared tin and level the surface. Peel and slice the remaining banana in half lengthwise and arrange on top. Bake for 40-45 minutes or until the top of the loaf is deeply golden and a skewer inserted into the middle comes out clean. Immediately brush with the remaining honey while the loaf is still hot, then cool in the tin for 10 minutes before lifting onto a wire rack to cool completely.