Honey and Cinnamon Banana Bread (gluten-free option)

This banana bread is quick to throw together, makes the house smell amazing while baking and is made with real honey, ripe bananas, cinnamon and a touch of chia for extra goodness.

The kids and I made this recipe using gluten-free plain flour, however it also works beautifully with regular plain flour too. 

SHELF LIFE: 

This banana bread keeps for 2-3 days when stored correctly in an airtight container, out of direct sunlight. It actually tastes best on day two (but often gets devoured on day one). 

Freeze for up to 3 months, well wrapped. Either freeze the whole loaf once completely cooled, or slice and freeze with baking paper between the slices, so you can remove it piece by piece. Thaw at room temperature or toast slices straight from frozen.

INGREDIENTS:

 Wet

• 350 g very ripe banana, mashed (approx. 2 large bananas)
• 115 g honey
• 50 g brown sugar
• 2 large eggs (approx. 100 g without shells)
• 110 g unflavoured oil (I use rice bran) (or use melted butter/margarine)
• 60 g milk
• 1 tsp vanilla extract/essence

Dry

• 260 g gluten free plain flour (or simply use regular plain flour)
• 1 tsp baking soda
• ½ tsp baking powder
• 1 ½ tsp ground cinnamon
• ¼  tsp nutmeg
• ¼ salt

Optional

• 1 tbsp chia seeds

METHOD:

1. Preheat the oven to 170C fan forced/180C conventional oven. Line a bread tin or 23x13cm loaf tin with baking paper. 
2. If using chia seeds, they will need to be pre-hydrated in 30 g of the milk to gel together. Stir them together in a small bowl then set aside for 5 minutes.
   
3. Sift all the dry ingredients together in a bowl so they are ready to go.
4. In separate large bowl, mash the ripe bananas together until they are smooth. Whisk in the honey, brown sugar, eggs, oil, vanilla, chia mix and remaining 30 g of milk (if you aren't adding chia seeds to this recipe, then it will be the full 60 g of milk).
5. Add the dry ingredients into the wet mix and gently fold together until completely combined.
6. Rest the batter for 10 minutes before baking, to allow the flour to hydrate for a better bake.
7. Pour the mixture into a lined tin and drizzle with a bit of honey on top.
8. Bake for approximately 1 hour (a bit longer if using gluten-free flour) and then check for signs of done-ness *(see Note below for the signs to look for).
9. Once it is baked, remove the loaf from the oven and cool in the tin for 20 minutes before removing.
10. If you have absolute patience and can wait for the loaf to completely cool, then that's great, but if you are like me, you will have to slice it and try while it is still warm.
11. Enjoy on it's own or slather it in your favourite butter/margarine.

*NOTE: CHECKING FOR SIGNS OF DONE-NESS

• The banana bread will smell amazing.
• The top of the loaf should look set, not glossy or with any wet-looking patches.
• There may be a soft crack along the top of the loaf.
• Use a skewer into the centre of the loaf - if it comes out clean then that's a sign, if there is wet batter on the skewer it needs more time. 
• Gently press the centre of the loaf with your finger. If the loaf springs back gently then it's baked, if your finger leaves an indent then it needs more baking time.