What You Need

2 to 4 extremely dead mashed bananas. The more you use the moister your bread will be. (Did that sound dirty?)

2 cups of gluten-free self-raising flour

1/4 cup of gluten-free plain flour

1 tablespoon of cinnamon

1 tablespoon of ground ginger

2/3 cup of firmly packed brown sugar

1/2  cup of milk (or soy or almond milk if you’re a lactard too)

2 free range eggs lightly whisked (cage eggs make it poisonous… seriously)

50 gms melted butter

What You Do

1. Preheat your oven to 180 degrees celsius. Grease and line a loaf tin. I know lining the tin is a pain in the arse but you’ll regret not doing it, believe me.

2. Sift together flours and spices. Add brown sugar.

3. Mix together milk, butter, eggs and bananas. Add to flour and sugar and mix until just combined.

4. Pour mixture into loaf tin and bake for 45 minutes or about ten minutes before you smell burning.

5. Leave in tin to cool for 5 minutes and then turn out onto a cake rack. Slice and serve with butter. Die and go to heaven.

As you may have seen in this week’s Why Don’t You…? post this banana bread makes a mad breakfast if you serve it with Greek yogurt and honey. Swoon.