SKIP TO RECIPE
A simple bake requiring 15 minutes to make (and the rest of the time to bake!), this gluten-free banana bread is perfect with tea or coffee. It’s even great for the lunch box if you’re looking for a sweet bite on the go. This banana bread stores in the fridge for over a week, for long-lasting deliciousness.
Gluten-Free Goodness
This recipe is a completely gluten-free bread recipe, so everyone can enjoy this delicious banana bread. To achieve this, I replaced the traditional flours used to make bread and used almond flour mixed with coconut flour instead.
This recipe is also suitable for vegans – simply ditch the eggs and use 2 tbsp flaxseeds with 2 tbsp chia seeds pre-soaked in 1/4 cup water. This will serve as an alternative for your eggs. Make sure to follow the vegan method if you decide to go eggless for this recipe – this means you will have to use 1 tsp of baking soda rather than ¾ tsp to keep your recipe balanced.
Other Recipes Like This…
For more gluten-free sweet treats that pair perfectly with tea or coffee, try my decadent Dark Chocolate-Beetroot Brownies, which are made with oat flour and baking powder, my sweet Quinoa Choc-Nib Cookies (made with quinoa flour) and my Black Bean Choco Brownies which are vegan, dairy free, gluten free and refined sugar free.
Preheat oven to 180C
Grease a loaf tin with coconut oil
In a bowl mix the dry ingredients: the flours, cinnamon & baking soda
In another bowl mix the wet ingredients: mashed bananas, eggs (or flaxseed-chia soak), vanilla & maple
Fold wet ingredients into dry
Crush the walnuts on a chopping board with a culinary hammer or pestle
Fold walnuts into the batter leave a few to sprinkle on top
Transfer batter to loaf tin and top with the two banana slices and reserved walnuts
Bake the banana bread for 45-50 mins or when a knife cuts through clean
Take the tin from oven and let cool before removing from tin
Slice when cooled down and serve with vanilla ice cream or by itself
Ingredients
Directions
Preheat oven to 180C
Grease a loaf tin with coconut oil
In a bowl mix the dry ingredients: the flours, cinnamon & baking soda
In another bowl mix the wet ingredients: mashed bananas, eggs (or flaxseed-chia soak), vanilla & maple
Fold wet ingredients into dry
Crush the walnuts on a chopping board with a culinary hammer or pestle
Fold walnuts into the batter leave a few to sprinkle on top
Transfer batter to loaf tin and top with the two banana slices and reserved walnuts
Bake the banana bread for 45-50 mins or when a knife cuts through clean
Take the tin from oven and let cool before removing from tin
Slice when cooled down and serve with vanilla ice cream or by itself
