Vickys Banana Loaf, Dairy, Egg & Soy-Free

• 280 grams gluten-free / plain flour
• 60 ml milk/ rice milk/ almond milk etc, a little extra if using gf flour
• 3/4 tsp xanthan gum if using gf flour
• 120 grams white granulated sugar
• 100 grams soft brown sugar
• 2 or 3 very ripe, medium sized bananas mashed well
• 115 grams butter or dairy-free spread, melted
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt

1. Preheat oven to gas 4 / 180C / 350F and spray a loaf tin lightly with oil and dust with flour
2. In a large bowl put all the dry ingredients
3. In another mix together all wet including the mashed banana
4. Add the wet to the dry bowl and mix until just combined, don't over mix
5. Bake for 30 minutes covered in foil to avoid the top getting too hard before the middle cooks, then uncovered for another 20 - 30 minutes or until a skewer inserted in the middle comes away clean
6. Let tin rest for 5 minutes before turning out the cake onto a wire rack to cool completely
7. Slice thickly and enjoy spread with some butter or chocolate spread.
8. You can add chopped fruit, nuts or chocolate chips to this recipe for a variation, or adding cocoa powder is also delicious for chocolate banana loaf

flour, rice milk, xanthan, sugar, brown sugar, very, butter, baking soda, vanilla, cinnamon, nutmeg, salt

Taken from cookpad.com/us/recipes/334028-vickys-banana-loaf-dairy-egg-soy-free (may not work)