- Gluten free
- Peanut free
- Sesame free
- Wheat free
- Shellfish free
- Seafood free
- Vegetarian
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.
- Serves12
- Cook time55 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1 cup (220g) brown sugar
- 125g butter, melted
- 2 Coles Australian Free Range Eggs
- 1 tsp vanilla essence
- 1 tbs Captain Morgan’s Spiced Rum (optional)
- 1 1/2 cups (135g) gluten-free plain flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp salt
- 2 bananas, overripe, mashed
- 1/2 cup (140g) Greek-style yoghurt
- 1/2 cup (55g) chopped walnuts
- Butter, extra, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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.
Serve with... honey.
Recipe tip
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.
Jan Brunt’s gluten-free banana and walnut bread
- Serves12
- Cook time55 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1 cup (220g) brown sugar
- 125g butter, melted
- 2 Coles Australian Free Range Eggs
- 1 tsp vanilla essence
- 1 tbs Captain Morgan’s Spiced Rum (optional)
- 1 1/2 cups (135g) gluten-free plain flour
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp salt
- 2 bananas, overripe, mashed
- 1/2 cup (140g) Greek-style yoghurt
- 1/2 cup (55g) chopped walnuts
- Butter, extra, to serve
Description
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.
Method
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.
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.
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.
Serve with... honey.