Gluten-free banana bread with polenta

Ingredients for 1 servings:

• 4 large bananas, ripe, approx. 650 g with peel
• 400 g polenta or corn semolina
• 500 ml milk or banana juice diluted 1:1 with water
• 2 large eggs
• 1 ¼ sachets baking powder, gluten-free
• 100 g sugar, maybe a little more
• 1 bag of vanilla sugar, with real vanilla
• ½ tsp, leveled salt
• 5 ½ tbsp oil, e.g. sunflower oil
• 5 tbsp raisins
• some fat, for the mold
• some polenta, for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Mash the ripe bananas or blend them in a food processor, but do not puree them. Stir the eggs, sugar, vanilla sugar, salt, oil, and milk into the bananas. Mix the polenta with the baking powder and stir in. Let it stand for 10 minutes. It’s normal for the batter to be very runny, as the polenta only fully absorbs the liquid during baking. Fold in the raisins. Grease a large loaf pan and sprinkle with polenta. Pour the batter into the pan and bake in the lower third of the oven for 45-50 minutes. Do the toothpick test.