Gluten-free parsnip and pear loaf with vanilla icing, crumbled walnuts and dried banana chips.

Today, we have a secret recipe to share with you that will help you increase your vegetable intake without any fuss – our gluten-free parsnip and banana loaf. We understand that getting picky eaters to consume their veggies can be challenging. But don't worry because we have created a delicious loaf that even those not fond of parsnips will crave.

We have created an innovative, gluten-free recipe to revolutionise how you approach vegetables. There is no need to negotiate or bargain; let the irresistible scent of our parsnip and banana loaf work its magic on even the pickiest eaters. With this recipe, you can finally enjoy vegetables in a new and exciting way.

So, why parsnips, you ask? Well, these underrated veggies bring a subtle sweetness and a moist texture to the table, blending seamlessly with the natural goodness of bananas. The result? A gluten-free loaf that not only passes the taste test but also sneaks in an extra veggie punch without anyone being the wiser.

Whether you're dealing with parsnip adversaries or just looking for a creative way to jazz up your gluten-free repertoire, this loaf is your secret weapon. Our recipe transforms the humble parsnip into a culinary hero, proving that veggies can be both nutritious and irresistibly tasty.

Prepare to bake your way to veggie victory with our parsnip and gluten-free banana loaf. It's not just a slice of heaven; it's a clever disguise for those veggies that usually play hard to get. So, tie on your apron, grab those parsnips, and turn every sceptic into a loaf lover, one drama-free slice at a time!

Parsnip and Banana Loaf

  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon all spice
  • ½ cup firmly packed brown sugar
  • ¾ cup crushed walnuts (plus extra to decorate)
  • 1 cup gluten-free self-raising flour
  • 1 teaspoon gluten-free baking powder
  • 1½ cups peeled and coarsely grated parsnips (approx 2 parsnips)
  • 1 large banana (mashed)
  • 2 eggs (lightly beaten)
  • ¾ cup extra-virgin olive oil
  • ½ cup gluten-free icing sugar
  • 2 tablespoons warm water
  • Handful of dried banana chips (to decorate (optional))
  1. Pre-heat oven to 180°C and line a 22x12cm loaf pan with baking paper.
  2. Place spices, sugar, walnuts, flour and baking powder in a large bowl. Stir to combine.
  3. In a separate bowl place, parsnips, banana, beaten eggs and olive oil. Stir to combine, then pour into the dry mixture. Stir until just combined, then pour into the prepared tin. Bake for 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave in tin to cool.
  4. When cool, combine icing sugar and water in a bowl. Place cake on serving platter and drizzle icing over the cake, letting it drip down the sides. Sprinkle with extra walnuts and banana chips to serve.
Baked Goods
Cakes & Muffins, Vegetarian

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