Organic gluten-free banana bread mix, 300 g, Bett’r

Preparation:
Preheat the oven to 165 °C (fan-assisted) or 180-185 °C (conventional oven).
Prepare a small or medium-sized cake tin (10×20 cm or up to 12×24 cm), lightly grease or line with baking paper.
In a bowl, thoroughly mash 210 g bananas. Add 15 ml of milk, water or vegetable drink, 30 ml of oil or melted butter. Stir until you have a smooth batter.
Add all the dry banana bread mixture to the liquid ingredients. Mix well.
Pour the batter into the prepared tin and bake for 50-60 minutes, until the end of a stick stuck in the middle comes out clean.
Let the bread cool in the tin for 10 minutes, then remove and leave to cool completely.