Banana bread is a star in our house. I bake it almost every week as the kids love it and is a great snack idea for school. Just as it's a lovely breakfast with a warm cup of milk and some butter spread or a zelidecious treat in the afternoon with a little bit of chocolate on top. Most of the times I make it with white flour (gluten) and butter but the other day I found in the store cassava flour (gluten free flour). So, I decided to try and make gluten-free banana bread. And since I was half way there, why not make it gluten, dairy and nut free? I must confess, my kids had no idea of the ingredients shift I made and concluded that the Gluten, Dairy, and Nut Free Banana Bread is just as good as always. What do you think?

Ingredients for a loaf (around 12 servings):

•  250 gr. cassava flour
• 1/2 tsp salt
• 1/2 tsp gluten free baking soda
• 1 tsp gluten free baking powder
• 1/2 tsp vanilla powder or extract
• 3 medium eggs
• 100 gr. caster sugar
• 100 ml. sunflower oil
• 400 gr. mashed and very ripen bananans (4 bananas)

Method:

1. Heat oven at 160'C.
2. In a large bowl, combine the cassava flour, gluten free baking soda, gluten free baking powder and salt.
3. In another bowl, break the eggs, add the sugar, sunflower oil and vanilla. Whisk well.
4. Mash the bananas with a fork in another bowl/plate.
5. Add the mashed bananas to the eggs mix and stir until combined. 
6. Combine the flour mix with the eggs and bananas mix. 
7. Grease with sunflower oil a loaf pan and pour the banana bread batter inside. Put in the oven, middle rack. Cook for 60-70 min. 
8. Take out of the oven and leave the Banana Bread to cool for 15 min in the loaf pan.
9. Take out of the loaf pan and leave to cool completely. Enjoy!