If you’re after a moist and naturally sweet banana bread that just happens to be gluten free—this is the recipe for you. It’s easy to make, freezer-friendly, and the perfect way to use up ripe bananas for a wholesome treat the whole family will love.
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I know what you're thinking 'oh Claire not another banana bread recipe girl, how many can you have?' Please stick with me, this is not just another banana bread recipe, this is a gluten free banana bread recipe.
See how it's different? Actually if you go through the ingredients it's dairy free too but that's not why I chose it.
I wanted to try it because most of the ingredients are pantry staples (I always have some sort of nut meal in my pantry) so all I needed was some extra ripe bananas - also something I always have on the bench - and eggs.
When I saw the recipe I had all the ingredients so really I had to make it didn't I? I was also going to visit a mother's group mum whose husband is overseas for a few weeks and I couldn't turn up at morning tea time without morning tea now could I?
That would just be rude.
The batter is super simple to make - really just a throw-it-all-in-and-mix type of thing and you don't even need to line the tin just grease it and dust with hazelnut meal.
I must remember this trick for future recipes. I've dusted a tin with flour before but never nut meal. It gave it a lovely crumb coating.
I know it's not my usual photo style, forgot the camera so went for Instagram-like pics instead. Actually that's a lie, I took the camera but the photos were so terrible the Instagram versions look better (yep they were worse than these).
I topped mine off with some finely sliced banana for decoration. Now do you see why I wanted a clear loaf tin?
It's probably just me but I think seeing the sides of the cake as it bakes is really cool. Ok when I put it in writing it sounds really nerdy but it's true.
Aren't my friend's plates and forks beautiful? She has so much lovely serving ware. This particular set of plates is Royal Doulton and oh so pretty.
Back to the banana bread. As you can see it slices beautifully just like its floury brother but it's a bit gooier than the gluten version. I don't think it would toast all that well unless you put it under the grill.
That didn't stop me from devouring the rest of the loaf over the next few days for morning and afternoon tea.
That's my only problem with these new 'healthy' recipes I keep trying. In my head, because they're healthy I can have more. Feel free to adopt my theory. Enjoy!
Recipe
Gluten free banana bread
Ingredients
- 300 g 10 oz ripe banana, mashed
- 3 free range eggs
- 2 tablespoon raw honey
- 1 teaspoon vanilla bean paste
- ¼ cup macadamia nut oil or olive oil I used macadamia
- 1 teaspoon ground cinnamon
- ½ teaspoon bicarbonate of soda
- 1 tablespoon lemon juice
- 200 g 7oz hazelnut meal meal plus extra for the tin
- ¼ cup chia seeds
Instructions
- Pre-heat the oven to 160C (320F) fan-forced.
- Grease a loaf tin with oil and then coat with the extra hazelnut meal
- In a large bowl, mix together the banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon juice.
- Add the hazelnut meal and chia seeds and give it a good stir.
- Spread the batter into the tin. If you like, add some finely sliced banana for decoration.
- Bake for 45-60 minutes or until a cake tester comes out clean.
- Leave to cool in the tin.
Nutrition
Lorraine @ Not Quite Nigella says
Don't worry it's all about the taste Claire! :D
Claire says
True Lorraine. Very true!
Gemma says
Yum!!! Wish I had some bananas!!
Claire says
You'll just have to get some Gemma!