My Museum Café: Banana Bread (GF)

August 12, 2014


I really hate throwing out food, so when I find myself with bananas that have more than passed their ‘eat by’ date, I feel compelled to bake banana bread. And it’s a perfectly easy addition to ‘My Museum Cafe‘.


Ingredients (wheat free & gluten free)

  • 150g brown sugar
  • 4 medium or 3 large eggs, beaten
  • 100g melted butter
  • 2 heaped teaspoons gluten free baking powder
  • 250g gluten free flour (e.g. Schär or Dove’s Farm)
  • 1/2 teaspoon salt
  • 3 ripe bananas, peeled and mashed



  • Preheat your oven to 180 C.
  • Whisk the sugar, eggs and melted butter together in a bowl until you have a pale brown mixture, slightly increased in volume.
  • Sift together the flour, baking powder and salt.
  • Fold the dry mixture in to the wet mixture until you can’t see any dry bits anymore. Don’t worry if the mixture is a bit lumpy.
  • Stir the mashed bananas in to the mixture.
  • Line a loaf baking tin with grease proof paper and pour in your mixture.
  • Bake for 45-60 minutes, depending on your oven. If the top starts to brown, cover with tin foil to prevent burning.
  • Leave the cake to cool for 10-15 minutes before attempting to lift it out of the tin, as gluten free cakes are more fragile and tend to come apart more easily whilst still warm.
  • Leave to cool entirely on a cooling rack before serving.

My Museum Cafe is a regular feature where I introduce recipes for special diets that are easy enough to bake, in the hope that more museum cafes will be inspired to include cakes for people with special diets on their menus. And, of course, you can bake them at home too ;-)

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