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Gluten Free Banana, Clementine & Poppy Seed Loaf
Banana loaf with a twist, we have combined it with a clementine to give it a refreshing orangy flavour while also giving it the flourish of another popular cake; poppyseeds, from a popular lemon and poppyseed cake. Not only is this a screwed round version of a banana loaf but it is also gluten free and Vegan.
Loaf 310g gluten free self raising flour 45g Truvia or Stevia or 120g caster sugar 25g poppy seeds 1 large banana (preferably very ripe) Zest and juice of a clementine 200ml almond milk 80ml vegetable oil
Clementine Glaze 30g icing sugar Juice from 1/2 a clementine Zest from 1 clementine
Preparation Time: 15 Mins
Cooking Time: 40 Mins
This recipe makes 10 slices
Method
1. In a mixing bowl, mix together the flour, sweetener or sugar and poppy seeds and give it a quick mix through.
2. Break the banana into pieces in another bowl and mash well.
3. Add the zest and juice from 1 clementine, the milk, oil and mashed banana to the dry ingredients in the other mixing bowl and fold together with a wooden spoon. don't over mix, just mix enough to bring all the ingredients together.
4. Grease a loaf tin with some oil and place the mix in the tin. Bake in an oven preheated to gas mark 5 for 30-40 mins until well browned and a skewer pushed into the middle comes out clean.
5. Once cooked, place on a cooling rack and allow to go cold. Once cold mix the icing sugar, clementine juice and zest together and drizzle over the top of the loaf.