Jan Brunt’s gluten-free banana and walnut bread

Method

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   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.