It’s alright Banana Bread

Do I like banana bread? It’s alright.

Anyway. I’ve had one of those days. The kind that leeches all life-force and ambition for everything other than looking at google images of Connor Lamb’s terrible haircut. And since there are fifty things I should have done today, but didn’t, I’m making banana bread with three old and gross bananas.

Bana-ppétit.

Chestnut Banana Bread

140 g gluten-free plain flour
140 g chestnut flour
1 1/2 tsp gluten-free baking powder
1 tsp xanthan gum
1 tsp gluten-free bicarbonate of soda
1/2 tsp ground cinnamon
1/4 tsp nutmeg
pinch of salt
3 ripe bananas, mashed
115 g salted butter, plus extra for personal greasing
115 g light muscovado sugar
3 eggs
90 ml milk

Preheat the oven to 180c/360f.
Grease a loaf tin with your personal stash.
Sift together the flours, baking powder, xanthan, bicarbonate of soda, cinnamon, nutmeg, and salt.
Melt the butter and add the sugar.
Beat the eggs and milk together.
Make a well in the center of the dry ingredients and and add all the wet ingredients.
Mix well, and put into the prepared tin. Bake for 50-55 minutes, until the bread springs back when lightly touched in the centre.
Leave to cool for 10 minutes before turning out.

Nutritional Information: (12 slices)