Banana bread is perennially popular, especially when served warm from the oven, cut in thick slices and generously spread with butter. The addition of brazil nuts, gives this loaf cake a lovely texture, but you can substitute any nuts you prefer or no nuts at all!
2 ripe bananas
115 g/1 stick of butter, softened
115 g/ ½ cup plus 1 tablespoon granulated sugar
2 large eggs
115 g/1 cup gluten-free self raising/rising flour (or 115 g/1 scant cup gluten-free plain/all-purpose flour, plus 1 teaspoon baking powder and ¼ teaspoon xantham gum)
3 tablespoon buttermilk
2 teaspoons ground cinnamon
1 teaspoon ground mixed spice/apple pie spice
100 g/1 cup brazil nuts, coarsely chopped
2x450-g/1-lb. loaf pans, greased and lined with baking parchment
Preheat the oven to 180*C (350*F)
Put the bananas in a bowl and mash with a fork. Put the butter and sugar in a large mixing bowl and whisk until light and creamy. Add the eggs one at a time, whisking after each addition. Add the mashed banana, flour, buttermilk, cinnamon, mixed spice/apple pie spice and brazil nuts (if you choose to add them) and fold in until everything in incorporated.
Divide the batter between the prepared loaf pans and bake in the preheated oven for 25-30 minutes, until the loaves are firm to the touch and a knife inserted in the middle of each cake comes out clean. Remove the loaves from the oven and let cool slightly while you make the glaze.
The loaves will keep for up to 3 days if stored in an airtight container. They also freeze very well, so if you don’t need both, you can freeze up to 2 months.