Berry Banana Bread using Schar Universal Mix

I was recently sent Schar’s Gluten Free Universal Baking Mix to try. Any follower of my blog knows I love Banana Bread, and have a few many different variations of my recipe. Therefore, I thought of no better way to test it out than by adapting one of my long time favourite and classic recipes.

The world of ‘gluten free flours’ is a vast and complicated one.  Sometimes gluten free flours can be more difficult to bake with and you often get better results by using a couple of different flours.

Similarly, a lot of recipes call for a long list of various flours *rice flour* *teff flour* *buckwheat flour* *ground sawdust* *chickpea flour* *oat flour* *cement mix* …

Schar’s handey Universal mix is useful to save time and avoid you having to find lots of flours. It makes baking easy and can be used in things like Victoria Sponges (see my royal wedding cake) and even pies. It also contains some thickeners and emulsifiers to help bind in the absence of gluten.

It is useful for someone who just wants to buy one mix and not lots of flours for different recipes.

I found that in my use of the mix in a Victoria Sponge recipe, it was a little ‘chewy’ though I made other adaptions, so I witheld judgment. In this instance, I merely swapped my usual flour choice for the mix and I was pleasantly surprised, and pleased with the result.

I made my usual banana bread with it and it held together really well – recipe below.

 

Schar Gluten Free Mix Berry Banana Bread


Ingredients

  • 270 g banana
  • 2 eggs
  • 80 g yogurt/non-dairy yogurt*
  • 60 g oats
  • 60 g schar gf universal mix
  • 80 g berries
  • 1 tsp baking powder
  • 2 tbsp almond milk or other milk/milk alternative
  • Optional 1 tbsp liquid sweetener
  • Pinch salt

Instructions

  1. Pre-heat the oven to 185C.

  2. Mash the banana thoroughly and then add the eggs and yogurt. 

  3. Add all the dry ingredients and mix until combined. 

  4. Add the milk and any sweetener. Then add the berries and mix. 

  5. Pour into a lined loaf tin and bake in the oven for 40-45 minutes until golden on top. 

Recipe Notes

*I use plain alpro yogurt

You could also try swapping in the Universal Mix to one of my other banana bread recipes, (such as the Chocolate Banana loaf) if you do, let me know how it goes!

 

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