Banana Bread (Gluten Free)

90g Gluten free flour 

100g Ground Almonds 

100g Buckwheat flour 

1.5 tsp Baking soda

0.5 tsp Salt

150g Unsalted Butter (soft) 

200g Caster sugar 

45g Light Brown Sugar 

2 Eggs 

3 Mashed, very ripe large bananas

170 ml Sour cream / natural yoghurt

1 Extra banana for decoration 

Demerara Sugar for sprinkling

Optional: 2tbs of T2 Apricot Jam Tart loose leaf tea

Tip: if your bananas aren’t fully ripe, bake in the oven on a baking tray until black and very mushy to the touch – approx 10 mins, then cool before using.

Combine flours, ground almond, baking soda, salt (& T2 Apricot Jam Tart loose leaf tea if using) evenly in a bowl and set aside.

Now beat your sugars and the soft butter in a mixer with the paddle attachment, until light n fluffy.

Add the eggs and mix to combine evenly, then the flours, mixing again to combine evenly, then add the mashed banana and sour cream and mix everything up nice and even and smooth.

Line a 10″ loaf pan with paper, fill evenly with the mix and slice the final banana lengthways, laying it cut side up on top of the batter.

Sprinkle it all over with the Demerera and bake for 50 mins or until a tooth pick inserted in the centre comes out clean. If starting to brown too much and not quite baked yet, place some tin foil over the top and continue baking until its done.

You can also infuse this with flavoured teas, just add in 2 tbsp in with the flours.