Baking for gluten-free guests? Coles Cooking Club member Jan has you covered with her gluten-free banana and walnut bread. Enjoy with butter and honey.
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Preheat oven to 180°C. Grease a 10cm x 20cm (base measurement) loaf pan and line with baking paper. Combine the sugar and butter in a large bowl. Add the eggs, vanilla and rum, if using, and stir to combine.
Sift flour, xanthan gum, baking soda and salt over the butter mixture. Fold until just combined. Fold in the banana, yoghurt and walnuts until just combined.
Pour into the prepared pan and smooth the surface. Bake for 55 mins or until a skewer inserted into the centre comes out clean. Set aside in pan for 10 mins before transferring to a wire rack to cool. Cut into slices and serve toasted with butter.
Serve with honey
COOK. STORE. SAVE.
Use it up: Xanthan gum acts as a stabiliser for gluten-free bakes and cooking. Add a little to pancake or cupcake batter to help thicken the mixture and prevent breakage.
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