First posted: Apr 7, 2015

Banana Bread (Sugar and Gluten Free)


I love Banana Bread. Partly, because it comes in the form of a loaf, and I LOVE bread in all its forms (although, yes, of course, this is not technically a bread, but we are talking form here); and partly because of it’s dark-specked deliciousness and how ridiculously amazing it smells when it’s baking. Oh and then there’s the part that you’re ‘upcycling’ food and turning bananas into something glorious, when they might otherwise have been sent packing for the compost heap. See, wins all round.

ANYWAY, I didn’t really know that I was looking for this recipe until I found it. Well, made it up rather, as I adapted my ever faithful Lemon Drizzle Loaf and went from there. I just suddenly felt that people avoiding gluten and sugar shouldn’t miss out on the merry banana bread bandwagon, and so now we have this, and boy am I so glad. I hope you will be too.

And just quickly, before I go, I did say quick and easy. And I hope you’ll find this recipe true to that promise – it’s made even simpler if you throw all of the ingredients into a food processor, whizz, pour into loaf pan and bake. I love those kinds. Also, a great tip is to slice the loaf up and freeze it, that way you can take out one slice at a time and it can even be toasted and slathered with something super hippyish like Macadamia Nut Butter (sublime, actually). Because there is no gluten though, you do need to be careful of it’s rather crumbly texture. But that minor flaw is truly minor.

Oh goodness, and PPS, I DO know that this kind of baking isn’t budget friendly, and it can be a nuisance to source the ingredients, BUT treat it as a treat, and just one trip to the nearest health store should find you all the bits and bobs you need to keep going for a good while.

PLEASE make this asap and let me know what you think.

Post Script, 21 May 2015
I have just updated the recipe by adding in 2 Tbsp psyllium husks, they are really useful in gluten-free baking as a binding agent. I was finding that the bread was difficult to toast, often crumbling and falling apart, but with the new addition of the psyllium it’s perfect; slices better and toasts perfectly. Psyllium husks are available in all health stores and in the healthy baking sections of a lot of supermarkets, it’s not too expensive, and a little goes a really long way so it’s not absolutely essential but I’d highly recommend adding it in.



Cooks in:        Serves:4

  • 3 very ripe bananas, broken into chunks
  • 3 eggs
  • 1/2 cup pecan nuts (or any nuts of your choice; roughly chopped if you are not using a food processor)
  • 1/4 cup coconut oil, warmed to liquid (or vegetable oil or even olive oil)
  • 1/4 cup honey
  • 1/4 cup yoghurt
  • 1 level cup almond flour
  • 1 level cup coconut flour
  • 2 Tbsp psyllium husks (see above note)
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • Pinch of salt

What to do

1. Pre-heat your oven to 180C. Grease and line a medium-sized loaf tin.

2. For speediest results, add all the ingredients to a food processor and mix until combined, 1-2 minutes. Alternatively, mix with hand mixer, stand mixer or a wooden spoon and mixing bowl.

3. Pour the mixture into a loaf tin, it will be quite loose and not very 'sticky', this is because there is no gluten holding everything together, but hang in there.

4. Bake for 35-40 minutes or until a skewer inserted comes out clean.

Photo Credit @CurtisGallon

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