I initially started developing a recipe for a banana tea bread, until one day when I was in the supermarket where I found ginger syrup. Yum!! I love ginger so, since buying it, I began work on a banana and ginger version. I also wanted to try and make this recipe gum free, so set to work and began experimenting.
In Australia, Arrowroot is also called Tapioca starch/flour. Although they can be used interchangeably, they are not the same and have different properties in baking. Arrowroot starch gives lightness and fluffiness to gluten free baking. However, it doesn’t have the same binding characteristics as the Tapioca starch. Tapioca starch comes from the Cassava root, which is a sticky/slimy tuber and in baking, it gives elasticity, structure and it also provides a chewy texture to baked goods. I chose to use Arrowroot starch in this recipe because it gives this tea bread a lovely light crumb and the banana works perfectly as my sticky binding ingredient. This is the brand of Arrowroot Starch I use.
I have tried both stem ginger and naked ginger in this recipe. Personally I think the stem ginger gives a much nicer flavour and the texture is softer when compared to the naked or crystallised ginger. Stem ginger is sometimes called preserved ginger. It is young ginger root which has been peeled and preserved in sugar syrup.
I personally use grams when baking. However, I will be providing cup measurements to my new recipes and over time I will also be updating my older recipes to also include these measurements. For accurate cup measurements, I did sift the potato starch so that there were no lumps/clumps. All cup measurements are firmly packed.
This tea bread is light in texture and not overly sweet and has a wonderful balance of banana and ginger flavours.
60g (2.1 ounces or ⅓ cup plus 1 tablespoon) sorghum flour
55g (1.9 ounces or ¼ cup plus 1 tablespoon) potato starch
44g (1.6 ounces or ⅓ cup) sweet rice flour
40g (1.4 ounces or ⅓ cup minus 1 teaspoon) white rice flour
40g (1.4 ounces or ¼ cup) millet flour
32g (1.1 ounces or ¼ cup) arrowroot starch
3 teaspoons (15ml) baking powder
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
¼ teaspoon (1.25ml) salt
175g (6.2 ounces or a scant ¾ cup) very ripe bananas, mashed
60g (2.1 ounces or ⅓ cup) dark muscovado sugar or dark brown sugar
50ml (¼ cup minus 2 teaspoons) melted coconut oil
40ml (2 tablespoons plus 2 teaspoons) dairy free milk of choice, at room temperature
2 tablespoons (30ml) ginger syrup (I use this brand)
2 large eggs, at room temperature
70g (2.5 ounces or ⅓ cup) finely chopped stem ginger
Preheat the oven to 160C and grease and line a small loaf tin 20cm X 11cm X 7cm with baking paper or parchment.
Roughly chop the stem ginger and set aside.
Sift all the dry ingredients together and set aside.
In a medium bowl, add the mashed banana, coconut oil, dark muscovado sugar, milk, ginger syrup and eggs. Blend all these ingredients together on a low speed using a hand held mixer.
Add about half of the dry ingredients to the wet mixture and mix on a low until combined and then add the remaining flour, scraping down the side when necessary. Next, stir in the stem ginger until evenly distributed through the batter.
Pour the batter into your tin and bake for approximately 40-50 minutes, or until a wooden skewer comes out mostly clean with a few moist crumbs.
Allow the tea bread to cool in the tin for about 5 minutes before transferring to a wire rack. The tea bread needs to be completely cool before slicing.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8