Gluten-Free Banana, Honey And Almond Loaf

• 100 grams unsalted butter, softened
• 1 cup honey
• 3 eggs
• 1 1/2 cups mashed ripened banana (approx. 3 small bananas)
• 1 3/4 cups self-raising gluten-free flour mix, sifted
• 3/4 cup almond meal, sifted
• 1 teaspoon baking powder
• 1/2 cup milk
• 1/3 cup rolled oats (optional)

1. Pre-heat oven to 180 C. Grease and line a deep straight-sided loaf pan (11.5cm x 20cm base measurement).
2. In a large bowl of an electric mixer, beat butter and honey until pale and creamy.
3. Beat in eggs, one at a time, until well combined. Gently beat in the mashed banana until just combined.
4. Stir in combined sifted flour, almond meal and baking powder, alternating twice with the milk. Mix until just combined. At this stage fold in any additional mix-ins, if using, such as raspberries or chocolate chips.
5. Pour the mixture in to the prepared pan and smooth over the top. Sprinkle over the oats, if using.
6. Bake for 45 minutes or until a skewer inserted in to the centre comes out clean. Remove. Cool for 15 minutes in pan. Turn out onto a wire rack to cool completely.
7. You can serve slices of the loaf on their own or toasted with a light spread of butter. Store in an air tight container for up to 3 days.

unsalted butter, honey, eggs, mashed ripened banana, flour, almond meal, baking powder, milk, rolled oats

Taken from food52.com/recipes/38717-gluten-free-banana-honey-and-almond-loaf (may not work)