Tuesday, January 13, 2015

Gluten Free Banana Bread

I had some leftover ripe bananas sitting in my fruit bowl today. Not wanting them to go to waste nor put them in the freezer since I often forget about the things I put in there, I decided to make banana bread. Since I'm trying to cut out wheat and refined sugars from my diet at the moment, I made a gluten-free version. This banana bread is much lighter in texture and healthier to eat. It's also very simple to make and very tasty. Making this at the start of the week means I now have something healthy to snack on for morning or afternoon tea. Especially since I still enjoy eating desserts :)

Recipe adapted from Teresa Cutter's The 80/20 Diet recipe book


1 ¼ cups mashed ripe banana (about 2 large bananas)
3 eggs, room temperature
2 tablespoons rice malt syrup
1 teaspoon vanilla extract
¼ cup coconut oil
½ teaspoon ground cinnamon
½ teaspoon baking soda
1 tablespoon lemon juice
2 cups almond meal
2 teaspoons chia seeds
chopped walnuts, to decorate (optional)
1 extra banana, sliced, to decorate (optional)


  1. Preheat oven to 160°C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends. 
  2. Combine the mashed banana, eggs, rice malt syrup, vanilla extract, coconut oil, cinnamon, baking soda and lemon juice in a large mixing bowl.
  3. Add the almond meal and chia seeds. Mix well until combined. 
  4. Pour batter into loaf pan. Decorate the top of banana bread with sliced banana or a handful of chopped walnuts. 
  5. Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
  6. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Cut into 10 even slices.
Notes & Tips
  • Cover the top of the cake with foil if over-browning
  • Keeps in the fridge covered for up to one week

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