‘Free from’ and FABULOUS
Banana bread with Greek yogurt icing
Lightly spiced and bursting with banana, this makes the ultimate breakfast served with a dollop of Greek yogurt.
Serves 10 • Ready in 1 hr, plus cooling
225g very ripe bananas
Pinch ground clove, to taste
150g unsalted butter
150g caster sugar
2 eggs
150g gluten-free plain flour
1tsp gluten-free baking powder
45g ground almonds
1½tsp cinnamon
Toasted flaked almonds, to decorate
For the yogurt glaze:
75g 0% fat Greek-style yogurt
15g icing sugar
½tsp almond extract
You will need:
10x25cm loaf tin, greased and lined
1 Heat the oven to 160C/Gas 3. Slice 1 of the bananas in half lengthways, set aside, then mash the rest in a bowl with the ground clove.
2 In another bowl, cream the butter and sugar together until light and fluffy. Mix in the eggs, flour, baking powder, ground almonds and cinnamon until you have a smooth batter. Fold through the mashed banana.
Place the sliced banana halves against the
