Banana and Ginger Loaf (gluten and dairy free)
This is a light loaf with a hint of ginger taste. Ginger is a good natural remedy for sickness, but I have tried to limit the added sugar and utilise natural occurring sugar from fruit. I am not a fan of bananas but they are a good source of nutrients and natural sugar, but this recipe the spices take the edge of the banana flavour, making it much more subtle. It’s a soft spongy texture, and as such I found it easy on the mouth when have mouth ulcers. I have found that immediately after chemotherapy, trying to reduce the amount of gluten I consume has seemed to help me with digestive side effects. I still eat gluten so haven’t completely illuminated it as feel everything in moderation. But this recipe is a nice way of having a little treat but doesn’t appear to aggravate them for me. If you give it a try, drop me an email and let me know what you think.
- 1/4 tsp grated fresh ginger
- 2 ripe bananas
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 50ml sunflower oil
- 2 large eggs
- 50g raisins
- 1/2 tsp baking powder (ensure gluten free brand utilised)
- 75g caster sugar
- 200g self-raising flour
- 1/2 tsp xanthan gum
- In a large mixing bowl, add the spices (ginger root, ground ginger, cinnamon and nutmeg) and bananas. Mash the bananas with a fork into a smooth paste
- Add oil, and eggs to the bananas and whisk up with fork. Add raisins and mix.
- Add all dry ingredients (baking powder, caster sugar, flour and xanthan gum) and whisk.
- Place into lined loaf tin and place into preheated over at 180/160 fan assisted for 30-40 minutes until skewer comes out clear.
- Leave to cool and turn out onto wire rack.
- Then eat and enjoy.
Below is estimated nutritional components of the recipe. The author takes no responsibility for recipe being suitable for individuals with allergies or intolerances. Please ensure you verify and check your own ingredients prior to following this recipe if allergies exist.