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Gluten Free Banana Bread

Prep Time15 mins
Servings: 1 loaf

Ingredients

  • 3 eggs
  • 50-100 ml rice or maple syrup to taste Maple syrup is the better taste for this recipe but rice syrup is great if reducing fructose a little in your diet.
  • 2 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 combination 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)
  • 30 g coconut flour
  • 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

  • Melt your butter in a saucepan
  • Mash the bananas on a chopping board
  • Beat eggs in a large mixing bowl
  • 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!
  • Then mix by hand well, until just combined.
  • 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

  • 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!