Healthy Gluten Free Banana Bread
10 People
295 Cals
Healthy Gluten Free Banana Bread
10 People
295 Cals
About the recipe
This healthy gluten-free banana bread is moist, nourishing and naturally sweet — made with real ingredients that support gut health, balanced blood sugar and a lean, toned physique. Sweetened gently with ripe bananas and a touch of maple syrup, it’s not overly sweet, making it perfect for everyday enjoyment without the sugar crash.Mixed with almond meal for protein and healthy fats, olive oil instead of butter, and eggs for structure and satiety, this banana bread helps keep you fuller for longer while supporting muscle tone and energy. Cinnamon aids digestion, while the fibre from bananas and almonds supports a happy, healthy tummy.Simple to make in one bowl or blender, naturally gluten-free and endlessly versatile, this is banana bread you can feel good about — ideal for breakfast, lunch boxes, or an afternoon snack.
Nutrition Per Serving
295
Calories
21g
Fat
2g
Saturates
12g
Sugars
221mg
Salt
8g
Protein
23g
Carbs
4g
Fibre
Ingredients
Switch measurement units
- 500 g large ripe bananas, smashed about 4
- 3 large eggs organic or free range
- 60 ml extra virgin olive oil or cold pressed avocado oil
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 280 g almond meal
- 60 ml maple syrup or raw honey
1 banana extra for garnish, optional
Method
- PREHEAT your oven to 170°C fan forced.
- COMBINE all the ingredients into a food processor or blender until combined. You can also just mix it all up in a bowl by hand and smash the bananas with a fork.
- POUR the batter into your prepared baking tin lined with baking paper.
- GARNISH with sliced banana if you desire.
- BAKE for 50 - 60 minutes until cooked through.
- COVER with foil when needed to prevent over-browning.
This banana bread keeps fresh in the fridge for up to 1 week when stored in an airtight container.
The mixture works beautifully as banana muffins — simply divide into a lined muffin tin and bake until just set and golden.
Perfect for lunch boxes, grab-and-go breakfasts or post-training snacks.
Freezes well for up to 3 months — slice first for easy thawing.
Not overly sweet, making it ideal to enjoy with Greek yoghurt, nut butter or a cup of filter coffee.
Add walnuts for crunch, dark chocolate chips for a treat, or keep it plain and simple.
