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115g soft butter (or vegetable margarine)
150g dark brown caster sugar
2 free range eggs
100g Greek yogurt
3 large ripe bananas
1 teaspoon vanilla extract
260g gluten free self raising flour
1/2 teaspoon cinnamon
100g gluten free chocolate
150g fresh raspberries
This tasty recipe for banana bread comes from the Berlin website Bake to the Roots, we only have the products that contain gluten replaced with gluten free products. The banana bread is just as tasty and now everyone here can enjoy it!
How to make gluten free banana bread with chocolate and raspberries
Brush a bread baking tin with butter or oil.
Mix butter and sugar 3-4 minutes on high speed.
Stir self raising flour and cinnamon until combined.
Reduce the speed of the mixer.
Add the eggs one by one, mixing well.
This is how the mixture should look.
Mash the bananas.
Preheat the oven to 175°C
Beat bananas, vanilla and yogurt in quickly.
Then gently fold the flour into the mixture.
... until all is just combined.
Chop the chocolate into small pieces.
Gently fold in chocolate and raspberries
Spoon the batter into the baking tin.
Bake the banana bread for 60-65 minutes.
After baking for 30 minutes cover the bread with aluminum foil to prevent the top of the bread from getting too dark.
Allow the banana bread to cool for 15 minutes in the tin.
Let the bread cool completely on a wire rack.
Enjoy!