Best ever Banana Bread (Gluten-free)

I don’t know where this recipe originally came from, though it is one my family and I have adapted. This Banana bread is truly delicious and has a great flavour. It is the perfect breakfast first thing is the morning, with a large coffee; it makes the perfect on-the-go snack.


  • 3 medium ripe bananas mashed (approx around 1 1/2 cups or 340g when mashed)
  • 1/2 tsp vanilla extract
  • 1 whole egg
  • 3 tbsp butter melted (or alternatively you can use coconut oil)
  • 1/4 cup organic brown sugar
  • 2-3 tbsp maple syrup
  • 3 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup of milk (I use almond milk)
  • 1 1/4 cup almond flour
  • 1 1/4 cup gluten-free flour
  • 1 1/3 cup of gluten-free oats

Note: you can add nuts, raisins, or even chocolate chips to your bread.


  1. Preheat the oven to 176 C / 156 C in a fan-assisted oven. Line or lightly grease a loaf tin (the one I use is 12″x 4″). Note: if you want a deeper cake use a smaller loaf tin.
  2. Peel and mash your bananas in a large mixing bowl, until smooth.
  3. Add the egg to the banana mixture, and whisk together until combined.
  4. To the bowl, add the melted butter, brown sugar, vanilla extract, milk, maple syrup, baking powder, cinnamon, and salt. Mix together until combined.
  5. Then add the rest of your dry ingredients: almond flour, gluten-free flour, and gluten-free oats to your mixture. Stir well together, until all ingredients are incorporated.
  6. Pour your mixture into the baking tin; smooth the top with a spoon. Bake for 1 hour, or until the loaf is firm and golden brown on top. A knife or toothpick should come out clean when inserted.
  7. Let the bread rest in the pan for 10 or so minutes; lightly loosen the sides with a knife, or pull on the grease proof paper.
  8. Transfer to a cooling rack or plate, and let cool completely before cutting.
  9. Store in an airtight container; you can reheat it in the oven, microwave, or toaster until it’s warm and tender.

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