I recently acquired a breadmaker from a friend and I’ve been looking for something to bake in it for a while. I remember that when breadmakers first came out they were really expensive and cost well over £100 to buy, but nowadays you can pick them up really cheap. In fact, I’ve just Googled it and you can buy one for £21:49 from Argos! It’s insane how much prices decrease after the initial fad dies down, huh?
Anyway, as I was saying, the breadmaker I inherited from my friend is only a Tesco version (I think she paid around £30 for it a number of years ago), but it does the job very nicely because for all that it’s only a supermarket version it’s still got 3 crust colour settings and a range of cooking options to suit whatever bake you’re making. That’s good enough for me!
After a couple of failed attempts at making gluten-free loaves in it (spoiler alert – these were massive failures!) I decided to park my lofty notions of creating the perfect, light and airy gluten-free loaf aside and try to make a gluten-free banana bread instead. Thankfully this was a much more successful endeavour!
Although I enjoy banana cakes sometimes I prefer banana breads because they have a firmer texture and are more substantial. They also don’t need as much sugar in them so you can kind of justify having a small slice of the bread for breakfast. In fact, if you have the option on your breadmaker to start cooking your loaf at a specific time (which many modern models do) you could wake up to a freshly baked banana hazelnut bread that’s just begging to be coated in butter and eaten with your morning cuppa.
Ripe bananas (i.e bananas which are very yellow and have brown spots on them) are high FODMAP, so don’t use them for this banana bread. However, firm bananas (yellow and firm with no spots) are low FODMAP, so use this type. This banana hazelnut bread makes at least 12 portions, with one serving being low FODMAP.
I’d encourage you to give this breadmaker banana hazelnut bread a go because it’s genuinely delicious. This recipe makes a loaf that’s infused with the delicate flavour of fresh banana and is studded with crisp, crunchy little hazelnuts. It’s lovely on its own, but I think it’s elevated into something utterly divine when it’s topped with a generous slathering of salted butter. You only live once, right?
250g gluten-free self-raising flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp xanthan gum
4 tbsps vegetable oil
3 tbsps rice milk
2 large firm bananas (around 270g peeled weight in total)
1/2 tsp salt
2 tsps ground cinnamon
1 tsp vanilla extract
150g hazelnuts (or macadamia nuts)
Place all of your wet ingredients into your breadmaker and then add the dry ingredients.
Choose a setting that will bake the loaf for around two and a half hours with a light crust.
Check to see if the loaf is cooked by pushing a skewer into the middle of it. If the skewer comes out clean then it’s cooked. If necessary continue to cook for a bit longer.
Once it’s done remove from the breadmaker and leave to cool inside the tin.
Once cool, cut into thick slices and serve either on its own or with butter.