Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, vickys 'other' banana loaf /bread, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys 'Other' Banana Loaf /Bread, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Vickys 'Other' Banana Loaf /Bread, GF DF EF SF NF is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have vickys 'other' banana loaf /bread, gf df ef sf nf using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys 'Other' Banana Loaf /Bread, GF DF EF SF NF:

1. Take 360 grams Vickys Gluten-Free Flour Mix 2, recipe link below
2. Prepare 2 tsp Vickys Gluten-Free Baking Powder, recipe link below
3. Prepare 2 tsp baking soda / bicarb of soda
4. Take 1/2 tsp xanthan gum
5. Prepare 1 tsp salt
6. Make ready 1 tsp ground cinnamon
7. Take 125 ml olive oil plus extra for greasing
8. Take 3 large bananas, mashed well
9. Get 150 ml light coconut milk
10. Prepare 150 ml agave nectar
11. Make ready 1/2 tsp vanilla extract
12. Make ready 150 grams optional extras such as chocolate chips (I use Moo-Free brand), chopped walnuts etc

Instructions to make Vickys 'Other' Banana Loaf /Bread, GF DF EF SF NF:

1. Preheat the oven to gas 3 / 170C / 325°F and grease 2 loaf tins
2. In a bowl combine the flour mix, baking powder & soda, xanthan gum, salt and cinnamon - - https://cookpad.com/us/recipes/337958-vickys-gluten-free-all-purpose-flour-mix-2-gf-df-ef-sf-nf - https://cookpad.com/us/recipes/338133-vickys-gluten-free-baking-powder
3. Add the oil, agave nectar, coconut milk and vanilla and stir until mixture is smooth
4. Stir in the mashed bananas & any optional extras you might like to add and split the mixture into the tins, they should fill around half way up
5. Bake for 35 minutes then turn the tins around and bake for a further 20 minutes
6. The loaf should bounce back when pressed lightly on top and a skewer test will indicate that it's done
7. Let it sit in the tins for 20 minutes before removing and setting the loaves on a wire rack to cool
8. Cover the unsliced loaf with clingfilm and store in a lidded container for up to 3 days
9. This makes 2 banana loaves each with 10 servings

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