The Best Gluten Free Banana Bread
12 People
212 Cals
The Best Gluten Free Banana Bread
12 People
212 Cals
About the recipe
The only banana bread recipe you'll ever need — gluten free, refined sugar free, high protein and purely delicious.I've been baking this banana bread for over 20 years and it remains one of the most loved recipes in my kitchen. Made with wholesome, real ingredients — ripe bananas, blanched almond flour and a touch of maple syrup — this loaf is moist, golden and deeply satisfying. It tastes like an indulgence, but every single slice is nourishing your body from the inside out.This is the kind of recipe that proves healthy eating never needs to feel restrictive. No gluten, no refined flour, no refined sugar — just beautiful, whole food ingredients that come together in the simplest way. Whether you're baking it for breakfast, an afternoon snack or a wholesome treat to share with family, this banana bread delivers every single time.It's become a staple in so many kitchens around the world — and once you try it, I know it will become one of yours too.
Health Benefits
Blanched Almond Flour Almond flour is the hero of this recipe. Rich in plant-based protein, healthy monounsaturated fats, vitamin E and magnesium, it gives this loaf its beautifully moist crumb while keeping it completely grain and gluten free. It also has a lower glycaemic impact than conventional wheat flour, meaning steadier energy levels and no blood sugar spikes.Ripe Bananas The riper the banana, the sweeter and more flavourful your loaf will be. Bananas are a wonderful source of natural energy, potassium, vitamin B6 and prebiotic fibre to support gut health. Using them as your primary sweetener means less added sugar and more whole food goodness in every slice.Free-Range Eggs Three eggs provide beautiful structure, moisture and a boost of complete protein, along with brain-supporting choline and essential B vitamins.Ground Flaxseed just one tablespoon of ground flaxseed adds omega-3 fatty acids, soluble fibre and natural binding power. It's a small addition that makes a big nutritional difference.Olive Oil or Macadamia Oil A quality light-flavoured oil keeps the loaf tender and moist while delivering heart-healthy fats. Macadamia oil is particularly rich in oleic acid — the same beneficial fat found in olive oil — and is beautifully suited to baking.Cinnamon More than just flavour, cinnamon is a potent anti-inflammatory spice that has been shown to support healthy blood sugar regulation — a perfect complement to the natural sweetness of banana.Maple Syrup A small amount of pure maple syrup adds gentle sweetness along with trace minerals including manganese and zinc. It's a far more wholesome choice than refined white sugar.Nutrition Per Serving
212
Calories
12g
Fat
2g
Saturates
8g
Sugars
149mg
Salt
9g
Protein
16g
Carbs
3g
Fibre
Ingredients
- 3 ripe bananas about 350g, mashed
- 3 large free-range eggs
- ¼ cup maple syrup honey or date syrup
- 60 ml light flavoured olive oil macadamia oil, avocado oil or melted butter
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 cups blanched almond flour / almond meal
- 1 tablespoon ground flaxseed
Optional extras
- dark chocolate chopped
- banana sliced lengthways for decoration
Method
- Preheat your oven to 160°C fan.
- In a large bowl, mash your bananas well until smooth. The riper they are, the sweeter and more flavourful your loaf will be.
- Add the eggs, maple syrup, oil, vanilla extract, cinnamon, baking powder and salt. Mix well to combine.
- Add the almond flour and ground flaxseed and stir until you have a smooth, thick batter.
- Pour the batter into a lined loaf tin (approximately 10.5cm wide x 26cm long).
- Top with sliced banana if desired — it caramelises beautifully in the oven.
- Bake for 45 - 50 minutes until golden on top and cooked through. A skewer inserted into the centre should come out clean.
- Remove from the oven and allow to cool in the tin before turning out.
- Store in the fridge for up to one week — if it lasts that long!
Teresa's Tips
The riper the banana, the better. Look for bananas with black spots — they're sweeter, softer and far easier to mash.
Don't skip the flaxseed. It's doing important work — binding, adding fibre and boosting the nutritional profile beautifully.
Dark chocolate is highly recommended. It takes this loaf from delicious to absolutely irresistible.
Slice and freeze. This banana bread freezes beautifully. Slice before freezing so you can grab a piece whenever you need it.
Serve it your way. Delicious on its own, or topped with almond butter, fresh ricotta, or a drizzle of raw honey. NUT FREE VERSION:
To make a nut free version use 2 cups oat flour or wholemeal spelt flour in place of the almond flour. Add 1/4 cup milk of choice as well.
Don't skip the flaxseed. It's doing important work — binding, adding fibre and boosting the nutritional profile beautifully.
Dark chocolate is highly recommended. It takes this loaf from delicious to absolutely irresistible.
Slice and freeze. This banana bread freezes beautifully. Slice before freezing so you can grab a piece whenever you need it.
Serve it your way. Delicious on its own, or topped with almond butter, fresh ricotta, or a drizzle of raw honey. NUT FREE VERSION:
To make a nut free version use 2 cups oat flour or wholemeal spelt flour in place of the almond flour. Add 1/4 cup milk of choice as well.
