This Gluten Free Banana Bread has a perfectly moist crumb, and subtle banana flavour, which kids and adult both like. Perfect to use up overripe bananas forgotten in the fruit bowl, or squished bananas that came back home in the lunch bag.
Please note, when I created this recipe, it was considered Low FODMAP but an update from Monash uni in May 2017 has stated that ripe bananas are high in oligo-fructans. If you are sensitive to this, please be aware this recipe uses ripe to overripe bananas.
one loaf (or 12 to 14 regular-size muffins)
- About 350gm of whole bananas (weight incl. the peel) – equals 1 cup once peeled & mashed (takes approximately 3 small, 2 medium or 1 very large banana)
- 2 free-range eggs
- 125gm butter (melted)
- 1/2 cup of organic raw sugar
- 1/4 tsp of grated fresh nutmeg
- 1/2 tsp cinnamon
- 1 tsp vanilla powder, or extract
- 1/2 cup of tapoica flour
- 1/2 cup of maize flour
- 1/2 cup of white rice flour
- 2 tsp gluten free baking powder
- 1/2 cup of macadamia or pecan nuts, roughly chopped (unless this is for kids school snacks)
- zest & juice of 1 lime (about 1 – 2 tbsp) or 1 tsp dried & ground mandarin peel
- Pre-heat the oven to moderate. Prepare a loaf tin or dish (about 10cm x 18cm), using macadamia oil and/or baking paper.
- Put the peeled bananas, oil, sugar, vanilla, spices and eggs in a food processor. Blend until combined & smooth.
- Add the baking powder and flours. Blend until combined.
- If using macadamia or pecan nuts and/or lime zest, add them now and gently mix in
- Pour into your prepared loaf tin.
- Bake on the middle shelf for approximately 60 minutes, until brown on top, and an inserted skewer comes out ‘dry’ (as in no soggy cake mix on it)!
- Serve the gluten free banana bread warm, with butter. Or great for school lunch bags, or morning teas at work.
- Store in an airtight container, lasts up to a week (less in warm or humid conditions). Can also be sliced and frozen.
TO FREEZE/ DEFROST
- You can slice the gluten free banana bread once it is cooled down, and place into a freezer-proof container, with pieces of baking paper between the slices. Muffins can be placed directly into freezer-safe containers.
- Add a slice to school/ work lunch containers, and if left at room temperature (not in the fridge) it will be defrosted by morning tea time.
- You can use 1/4 cup of sugar, esp if you use rapadura, panela or muscovado, which have a more caramel flavour
- You can substitute 1/4 cup macadamia oil and 1/4 cup coconut oil, instead of the butter.
- You can also make this as muffins, cooking for about 25 to 30 minutes
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