This gluten free bread is great for when you crave a sweet breakfast. I don't think anyone will realize that this bread is gluten-free as it tastes exactly the same as the gluten version. If you want a sweeter bread, add more sugar. Tip: If you have leftover sweet bread, you can fry croutons from them in a little butter and cinnamon, or roast them in the oven, and use them as a topping on yoghurt and in kefir together with fruit and berries. Amazing!
Ingredients
- 75 g butter
- 50 g brown sugar
- 2 x eggs
- 250 g gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 40 g raisins
- 40 g apricot
- 40 g walnuts
- 4 x banana
Method
- Preheat the oven to 180º C
- Start by putting melted butter and brown sugar in a baking bowl and stir well. Add the eggs and stir further. Then add flour, baking soda, baking powder and salt, mix all ingredients well. Add raisins, apricots and walnuts and stir well. Mash 3 bananas (per serving) with a fork and fold them into the batter.
- Add baking paper in a loaf tin and pour in the batter. Cut the last banana in half and place it on top of the bread.
- Bake the bread for approximately 50 minutes. Cool on a wire rack.
