So this post is many things! It’s my first blog written on my iPhone (provided it works)! It’s also lazy as I took all the photos with my iPhone. Maybe I should have called it iPhone love! It’s also my first test run of my new mini loaf tins (a birthday present from my lovely friend).
These tins are great! Super cute and fun! I happily discovered 6 of them perfectly take one normal sized loaf mix. Which worked out beautifully as I had mixed up one banana loaf mix and I had 6 mini loaf tins.
Ok so here’s the recipe, it’s based on a tried and tested Oma Banana Bread recipe! I don’t have an Oma (this particular Oma, and her recipe belongs to my friend) have a Nan and a Grandma but I’m sure if I got their banana bread recipes it would hardly look any different! Of course none of them would have used gluten free flour! I think its simplicity is what makes it so great. A real nostalgic kind of recipe. How can a recipe be nostalgic you ask? I think when: you always have all ingredients to make it in your cupboard, when the smell of it baking makes you think of hot drinks and warm blankets, when every time you make it it never fails. There you have the making of a recipe that will last the test of time, as birthdays, family gatherings, welcomes, farewells and coffee’s with friends come and go this will be the food that winds through those memories. That’s a nostalgic recipe!
Gluten Free Banana Bread
1 1/2 cups gluten free flour
125g butter melted and cooled
1 cup sugar
1 teaspoon baking soda (bi-carb)
3 bananas smoosched (mashed)
1 cup roughly chopped pecans
Preheat oven to 180C, line one loaf tin or 6 mini loaf tins with baking paper. (i think banana loaf has to be baked in paper, it just tastes better!)
Place all ingredients excluding smoosched bananas and nuts in a large bowl and mix until combined. Mix through banana and nuts, place in lined tin(s).
Bake mini loaves for 25-35 minutes or 1 regular loaf for 50-60 minutes – until skewer inserted comes out clean.
Lemon Cream Cheese Icing
100g cream cheese
1 1/2 cups pure icing sugar
A generous squeeze of lemon juice
Beat together and top cooled cakes with Lemon Cream Cheese Icing.
After the first day keep cakes in the fridge for up to 3days.
Oh and here’s one I prepared earlier…a normal size!