I’ve been talking about trying to make gluten-free banana loaf for a while. My fear was that the bananas would be too heavy, and make it impossible to get a decent texture, without the fluffiness that comes with gluten. Well, tonight I was feeling a little reckless. I felt mentally prepared for a total baking disaster, and decided to experiment.

In the spirit of experimenting, I decided to go sugar free as well as gluten free. Although, of course, I ruined this at the end by stirring in some chocolate chunks.

So here’s the recipe – it’s a bit random but it really worked. Put 2 bananas, 50g of melted butter, a good squeeze of honey, 3 eggs and a handful of strawberries (I used defrosted frozen ones) in a blender and give it a good blitz. Then beat in 1 cup ground almonds, 1 cup brown rice flour and a tsp of gf baking powder. Add chocolate chunks if you can’t bear not to.

Baked in a loaf tin for around 30 mins, until nice and brown on top, and a knife came out clean.

*The picture in the background is a Gordon Crook – who, as well as being an amazing artist, was also an enthusiastic, prolific and experimental baker. Often in my thoughts as I take a leap into the great baking unknown.