Gluten free banana bread

This is a delicious gluten free banana bread  – many of our readers say it’s the ‘best ever’ – but I’ll leave that up to you! It’s great fresh out of the oven, fresh over the next couple of days or toasted with butter or whipped coconut cream and berries. The nourishing ingredients, means it can actually be for breakfast, unlike the average banana bread being half refined sugar and white flour, leaving you hungry and craving more, more, more just minutes after the regretted indulgence, that you still want. Argh! Don’t you hate foods that make you feel like that? I remember that feeling from back in the days when eating was emotional, entwined with guilt and left me constantly feeling sick in the tummy, bloated or hungry. MOVING ON! There’s banana bread to be made 🙂

PRO TIPs

  1. Skip the nuts or replace with pepitas if you’re doing a school version
  2. If making a double batch to freeze a loaf for later, slice and pop little strips of baking paper in between each for easy separating. Works a treat and the strips can be wiped and re-used over and over!

More tips and ideas

  • Why not make these as muffins, and press a couple of banana slices into the tops lightly for garnish? A perfect nut free school lunch box item!
  • To stew berries, simply pop a cup of frozen berries with a tablespoon of maple or pinch of stevia into a saucepan on low, with 1/2 a vanilla pod or a half teaspoon of vanilla bean powder. Stew for 5-10 minutes on low. Done. Pop in a jar and use throughout the week (or day! 😉
  • Do a decadent French toast – Yes. FRENCH TOAST. Crack an egg whisked with a splash of coconut milk in the egg. Pinch of ground cinnamon and nutmeg if you fancy, in there too. Then, cut slices of your banana loaf and dunk into the egg mixture and fry in a little coconut oil or butter. Garnish with your berries, condensed coconut milk or coconut whipped cream (or regular cream or yoghurt if you love and are fine with dairy). Voila! The ultimate treat for a very special brekkie!

Look at this baked beauty! Your loaf might be lighter if you’ve used a lighter buckwheat flour or subbed with rice flour etc.

Processed with VSCOcam with c6 preset

Don’t forget to pin it for easy access.

Real treats. Happy Bodies.

Fancy more nourishing treats? For school or work there’s the delicious spiced fig and gingerbread or for special weekend treats there are my Chocolate coconut cupcakes with a simple chocolate icing, raw chocolate bar and upside down apple cake puddings have been known to hit the spot!

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Print Recipe
Gluten Free Banana Bread
Votes: 1
Rating: 5
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Servings
1 loaf
Servings
1 loaf
Votes: 1
Rating: 5
You:
Rate this recipe!

INGREDIENTS

  • 3 whole large eggs
  • 50-100 ml rice or maple syrup to taste ( I always put rice syrup as an alternative for those with fructose issues or trying to/ needing to reduce their fructose in their food mix)
  • 2 pcs ripe bananas (you could do 3 for a gooeeyer loaf. up to you. This is still a moist result with 2)
  • 80 g buckwheat flour OR arrowroot / tapioca flour or other flours (My favourite is 40g each of buckwheat and tapioca, with the 30g coconut flour below. It’s awesome) If you need it to be completely grain free including buckwheat, you can use almond meal and coconut flour at 55g of each instead of the 80/30g of buckwheat / coco here shown)
  • 30 g coconut flour (if you’re NOT using coconut flour, double the grams to 60g for this, so it will be 140g total flour, not 110g)
  • 1 heaped tsp baking powder
  • 1 heaped tsp cinnamon powder
  • 1/2 cup chopped walnuts (optional. skip for keeping it nut free for school or allergies or replace with pumpkin seeds for extra nutrients)
  • 1/2 tsp ginger powder (optional)
  • 80 g grams melted butter (coconut oil or macadamia oil are both great substitutes if you need it to be dairy free)

INSTRUCTIONS

  1. Melt your butter in a saucepan
  2. Mash the bananas on a chopping board
  3. Beat eggs separately and briefly by hand in a large mixing bowl
  4. Pour banana into the bowl and place all other ingredients into the bowl with the melted butter last if it’s still hot, so it doesn’t cook the eggs!
  5. Then mix by hand well, until just combined.
  6. Pour into a loaf tin lined with parchment and bake on 180C / 350F for around 30 minutes, or until skewer comes out clean. You can find my favourite parchment paper “If You Care” brand at the fab Organics online store
FOR THERMOMIX USERS
  1. Melt butter Speed 1, Temp 100C, 2 minutes and then add the bananas and whiz on speed 7, 3 seconds. Then add everything else in and mix on speed 6 for 5 seconds max, pushing down sides and a further 3 seconds on speed 5. Overworking a coconut flour based batter leads to a dry, pasty consistency in the final bake. Don’t be tempted to over mix!

 

 

Hope your family loves it! If it ever makes it to them, after you’ve tasted it 😉

P.S Fancy getting SUPER confident on all things real food, cooking, food prep and the power of food for disease prevention? I’d love to invite you to check out our On-Demand (meaning you can start literally right this minute!) e course REAL FOOD ROCKSTARS. If you’re over the food overwhelm, confusion, guilty feelings, not being able to truly give up the junk, and want to know how and where to shop, what to do to get super confident in the kitchen, how to explain to others your whole food choices, what to eat and how best to build a strong body to ward off disease and feel vital and energetic, then maybe it’s time you jumped in! The door’s always open and the private support community is awesome. See you in there, Alexx x

Comments 37

  1. Made these for afternoon tea, totally yummy. We all loved them even my oldest son who apparently hates bananas said they were the best muffins ever!

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  2. Love love LOVE this one. Such a good afternoon tea for work (work snacks are usually my point of undoing) and a great one for the 2.5 year old who is obsessed with the concept of ‘cake’ at the moment. Thank you. Just wondering if i wanted to add chia seeds for some extra protein how much do you think I should add and what/ how much extra liquid.

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      Thanks so much Jacqui! Better to add an extra 15g coconut flour and an extra egg if you want higher protein. Chia would turn this one to a bit of a brick 🙂

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  3. Absolute winner Alex! Steered yet another friend to your blog after I served this up for breakfast last weekend. How long do you think the whipped coconut cream would last for in fridge?

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      Aw, thanks so much Carmel! Coconut whipped cream will last a couple of weeks. In the second week, I’d just skim the top layer off that would have oxidised a little and it’ll be fresh as a daisy underneath 🙂

  4. This looks lovely and I can’t wait to try it! I just have one question…..my daughter has been asking for French toast for ages ever since having it with grandparents. When you mentioned above having it as a very occasional breakfast….why is that? I hope I don’t seem rude, just trying to educate myself…wondering why it would be a very occasional thing rather than like a weekend thing etc?
    Thanks! 🙂

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      It was more of a ‘dessert for breakfast’ is not for every day type comment Gin. Go for it and enjoy on the weekend. Plenty of great ingredients in there to add nourishing delight to the morning xx

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  5. I see you mentioned rice flour near the picture of the cake. Wondering if this option is mixed in with other flours or all rice flour. I am trying to go nut and grain free as well as gf sf. Thanks

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      It’s interchangable with buckwheat flour but not with Coconut Flour – with coconut flour if you’re subbing that one, you want to double the other flour as coconut soaks up a lot of liquid x

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      Hi Kate – you can sub the butter for coconut or macadamia oil. You can ditch the walnuts (there are no peanuts in the recipe) I’d do a flaxseed meal egg sub (1 tbs ground flax + 2.5tbsp water mixed = 1 egg). It will be even more dense and moist as a bread but it will work. Lt me know how you go! x

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  6. Just made this but only had 2 eggs so added some chia seeds. After it baked & came out I realised I hadn’t added any sweetener!!!! Lol! Still delish❤️Thanks xo

  7. This long does this keep? I have a few overripe bananas that need using ASAP, but I wanted to take some slices with me when I go to Sydney next week (Tuesday), so I have some snacks on hand. I could freeze it and then defrost I suppose? How long after would it keep?

  8. Lovely recipe Alexx!! My boys and I just had some in muffin form for dessert. Added some dried cranberries (over ordered from my co-op so everything has added cranberries at the moment). Smelled divine whilst cooking and tasted fab! Thanks again xox

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  9. This banana bread is such a winner! My 5 year old proclaimed it the “Best Banana Bread Ever”. So good with the seeds for school lunches.

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  10. I just accidentally made these without the eggs and they worked!! They are a bit dense but the taste is good and my kids are them. Good to know for any egg free people…

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  11. Hi Alexx, I just made a double batch of this banana bread and forgot to put in any sweetner, oops so no rice malt syrup went in! (Baking with a 10mth old…) and it’s still really delicious!! Thanks for the fail proof recepie. X

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      Oh awesome – good to know! Someone else just left out the eggs accidentally this morning too and they said it was fine as well – failsafe recipe it seems x

  12. I love this recipe Alexx! I made it today and added some raspberries I had hanging around and needed to use and it is so good!

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  13. I think I am the only one who has had a massive fail with this recipe
    It tastes so good but will not cook in the middle. It’s all wet and gooey and getting burnt on the outside now
    I did notice the mixture was a little runny so I added more coconut flour but perhaps I didn’t add enough extra.
    I’m going to try again tomorrow because the crust tastes so yum

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      Hi Candice. I would just add 20g tapioca flour and a tsp coconut if it’s too runny and ensure your baking tin isn’t too small and high as that could be the issue too. Another trick is your oven might simply have a tendency to scorch (my last one was like that!) so lower degrees by 10 and cook an extra 10 and see if that does the trick x

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