Gluten-Free Banana, Honey And Almond Loaf

1. 1

   Pre-heat oven to 180 C. Grease and line a deep straight-sided loaf pan (11.5cm x 20cm base measurement).

2. 2

   In a large bowl of an electric mixer, beat butter and honey until pale and creamy.

3. 3

   Beat in eggs, one at a time, until well combined. Gently beat in the mashed banana until just combined.

4. 4

   Stir in combined sifted flour, almond meal and baking powder, alternating twice with the milk. Mix until just combined. At this stage fold in any additional mix-ins, if using, such as raspberries or chocolate chips.

5. 5

   Pour the mixture in to the prepared pan and smooth over the top. Sprinkle over the oats, if using.

6. 6

   Bake for 45 minutes or until a skewer inserted in to the centre comes out clean. Remove. Cool for 15 minutes in pan. Turn out onto a wire rack to cool completely.

7. 7

   You can serve slices of the loaf on their own or toasted with a light spread of butter. Store in an air tight container for up to 3 days.

* Per serving · 4 servings · Values may vary.