Banana Bread (gluten free)
There is something magical and comforting about banana bread served lightly warm and toasted. This is my gluten free version ( a recipe from my 80/20 book also available on iTunes as an ebook). It’s yummy on it’s own or topped with a little ricotta + honey.
What’s good about it:
Bananas are a terrific energy food and a great source of potassium, an essential mineral for maintaining normal blood pressure and heart function.They add moisture and sweetness to baked goods, which means you can reduce the amount of sweetener and oil considerably. Almonds are packed full of protein + heart healthy fats that are kind to your arteries and can help lower cholesterol as well as keep blood sugars stable. This makes a nice change from typical store bought and cafe style banana breads that are generally high in refined white flour, sugar and saturated fats. I love using macadamia nut oil when baking, it’s a delicious source of monounsaturated fats that can help support good health and wellbeing.
Makes 1 loaf
300 g (10 1/2 oz) smashed ripe banana
3 free range / organic eggs
60 g ( 2 oz / 2 tablespoons) raw honey or organic maple syrup
1 teaspoon vanilla
60 g (2 oz/ 1/4 cup) macadamia nut oil or cold pressed olive oil
half teaspoon ground cinnamon
1/2 tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
200 g ( 2 cups/ 7 oz) ) almond meal
25 g (1/4 cup / 3/4 oz) ground flaxseed (linseed) or chia seed
Preheat your oven to 160 C.
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb). You can do this by hand in a large bowl or with a good blender such as a Vitamix.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon batter into the tin and bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 12.
keeps in the fridge covered for up to 1 week.
Serving Suggestions:
Ricotta + Honey
Almond Butter
Plain + Simple
Sliced banana + blueberry + raw honey
NOTES:
I love to decorate the top of my banana bread before baking with sliced banana or a handful of chopped walnuts and a lightly sprinkle of cinnamon.
To pump up the protein – Add 2 tablespoons of my Healthy Chef WPI or Organic Pea in place of the flaxseed.
Protein: 6.1 g
Carbs: 10g
Total Fat: 15 g
Saturated: 1.7 g
Kilojoules: 828
Calories: 193
x
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I cooked this for my husband and we love it!
a nice little treat to reward our hard training
Just cooked this banana bread and wow it is delicious and moist! I will defo be making this bread again and again. As a tip, from a low GI aspect, I substituted the honey with agave syrup in equal measure. I also roughly chopped some walnuts and mixed them into the wet mixture before baking which added a lovely texture to the bread. I also used baking paper instead of greasing the bread tin as baking paper, well it’s full proof of no sticking to the tin.
PS: 60 grams weight roughly converts to approximately 5 tablespoons.
Thanks heaps for this yummy recipe.
Basia
PPS: can’t wait to bake the Paleo Pumpkin Bread next!!
This receipe rocks! I’d been fumbling through some receipes trying to find a tasty gluten free banana bread receipe that avoided all the usual processed ‘white’ ingredients commonly used in baking + delivered a moist texture (hard to achieve sometimes with gluten free receipes!). Had very little success…until now!
Thanks Teresa, it tastes great & we are just going to double the receipe next time so we get even more!
Does anyone know a weight to volume conversion for this recipe ? I don’t have kitchen scales.
Hey Teresa,
I love your website and the cafe is amazing!!
i have loved baking all your recipes.. however i think i keep mixing up the amounts of honey and oil. Can you please indicate how much of each in milliliters or teaspoons as i dont have scales?
Thanks again and especially for making the dairy free suggestions…
This recipe looks great, can you post the wholemeal spelt flour recipe too?
Thanks!
Hi Teresa cant wait to cook your banana bread have shared protein ball recipe to all my gym buddies . I have always got a supply in freezer . You look amazing you trained me for awhile at craige centre WA 15 years ago thanks to you i am still training at age 64 thanks for 80/20 book just fab cheers meg.
Hi Teresa, thank you for your regular recipes. While I enjoy a high raw diet my children have an interest in food preparation and cooking. This recipe is perfect for them. I’m sure my daughter will be very keen to make this recipe and have printed it for her. Your photos help too. Have a great day! xx
Hi Teresa I make your almond milk often and wonder what to do with the almond pulp after strainning the milk off, can I use this pulp instead of the almond meal?
Cheers Caryn
Has anyone tried this using the left over almond pulp from the almond milk? Would be great if that works!
Thanks
Sometimes I keep the pulp in the milk rather than strain it out as it gives the milk a nice nutty flavour (especially the following day) and which also gives a thicker texture for a nice change even on granola etc or use it for a smoothie with banana or berries or whatever you feel and it’s delish…
LB, if you’re a muesli person the pulp of your almond meal is delicious mixed in with some apple, seeds, raisins, nuts, or oats of preference for a little brekky. Add a bit of cinnamon too
Hi Teresa,
Do you have suggestions for replacing the almond meal with some a little more allergy friendly?
I love your recipes, particularly the healthy twist on sweeter things and snacks. I’malways looking for healthier snacks for my kids and while they (and I) love almond meal unfortunately I can’t pack it into a kinder lunch box due to the no nut policy that all kinders and some schools have.
Thanks,
Sally
I will post up a lovely spelt flour version that is delicious very soon: Try out the oatmeal scones also the spelt soda bread spread with whole fruit blueberry jam and ricotta is lovely for kids
Hi Teresa,
I couldn’t find this version on your site. Wondering if you ever put the spelt version up. I would love the recipe if you’re willing to share!
Hi Rowena – spelt on is on my long lists of posts to do….
Hi,
Just made the banana bread with wholemeal spelt flour instead of almond meal. Left all other ingredients as is. Turned out a tread. Tasty & moist.
I agree – I find it so hard to get great, healthy recipies that don’t contain almond meal or LSA. I wish there was a standard substitute you could use. Perhaps Coconut flour?
I subbed out the almond meal for all purpose white gluten free flour in equal measure and it worked perfectly
Hi Teresa,
Any tips on where to get bulk almond meal? I haven’t seen it around but it does sound like a very sensible option… would love to hear where you can find it!
Hi Teresa,
I love your recipes!!
I bake a lot with Almond Meal and am having trouble sourcing a bulk supplier of Almond Meal.
Is there one you can pass on the details for?
Much appreciated if you can.
Thanks.
Best,
Renee
The best supplier of Bulk 10 kg boxes Almond meal here in Sydney is a company called the natural grocer.
OMG so glad this one is finally up
xxx
I’m from the UK and never heard of almond meal. Is it called something different here?
Maybe almond flour, ground almonds….? its just basically whole raw almonds that are ground…it’s what macaroons are made from if that helps.
For UK peeps, this is a good web company to source ground almond (flour alternative) and most of the other ingredients above. http://www.naturallygoodfood.co.uk Lots of organic/gluten free and dairy free options for most.
Yes Meg
Hi Teresa cant wait to cook your banana bread have shared protein ball recipe to all my gym buddies . I have always got a supply in freezer . You look amazing you trained me for awhile at craige centre WA 15 years ago thanks to you i am still training at age 64 thanks for 80/20 book just fab cheers meg
Hey Meg – lovely to hear from you. So happy you are still training. Loved those craigie Leisure Centre days. ! You will really like the banana bread, not too sweet and just right with a cup of tea with the girls after a good workout.
Hey Teresa just baked scrummy banana bread again on this lovely 40 degree day ran out of treats in the freezer and still loving protein balls, your such an insperation in yummy food and staying fit and healthy thank you Meg x
Hi Teresa
Absolutely loved the Banana recipe , best gluten free one I have ever tasted . Would now like to cook substituting the honey for Perfect Sweet xylitol. What quantity of xylitol would you use and do I change any other ingredients please.
Carolyn
I made 2 of these on Monday morn……only Wednesday and there is only 1 slice left. And it’s alllllllll mine!!
Hey Love – hope you’re well. Good Paleo article in today’s Sun Herald.
xx
Hi Teresa
What would you suggest for an egg alternative? I’ve heard that ground flaxseeds and water combined make a good egg replacer. But perhaps extra banana would suffice?
Hey Ruth, every time I’ve tried an egg alternative such as flaxseed or egg replacer, the results have been pretty sad. You can make an excellent egg free vegan banana bread very simply….I will be posting one up very shortly.
Brilliant, thanks, I look forward to it. I have egg replacer but prefer a more natural alternative.
Try yoghurt, it works for me.
Just made this recipe and its tastes amazing. I used LSA instead of the flaxseed as I didn’t have any on hand. Loving all your recipes Teresa……easy to follow and healthy alternatives to popular recipes. Wish you had a restaurant in Melbourne!!
Hi Teresa,
Thanks so much for this recipe, I made it for my son for morning tea and he loved it, even after telling me he doesn’t like almonds. This will be a favourite for a healthy snack that still feels like a treat.
Can’t wait to try some more of your wheat and sugar free recipes.
Love this recipe! Just wondering what your thoughts are on using mashed pumpkin as an alternative to banana? Maybe with a touch of nutmeg??? I have a pumpkin loaf recipe but is made with refined flour and butter, and am looking for an alternative.
It should work Kim, you should give it a try – it will taste amazing !!!
Same quantities won’t work….but I’ve made it with buckwheat and it’s lovely..will try and find recipe.
hey Teresa Just wondering what your thoughts are on using buckwheat flour instead of the almond meal?
cheers
Hi Teresa, just wanted to know your thoughts on using buckwheat flour as an alernative to the almond meal?
As a lover of banana bread but a hater of sugar, very keen to give this recipe a try! How well does it freeze?
Hi Teresa,I have heard your Banana Bread recipe with Spelt is delisious but cannot find it.I have already made the Almond Meal recipe which i enjoyed.
Spelt version is awesome – actually my fav too ! it’s in my 80/20 book, but will do another post on it very soon. TX
Hi teresa, just wondering if it was possible to used less oil in this recipe or something i could change to reduce the fat content? woud using half buckwheat flour and half almond meal with some orange juice work? would it change the nutritional info?
if not, any ideas?
thank youu
can i make this with raspberries instead of bananas?
Hello! What a lovely site – many thanks for the recipe. I have a home office where I have six colleagues who join me in my home everyday, and one of them is gluten intolerant – so I’d thought that an afternoon treat of making freshly baked banana bread for everyone was out of the question, until I saw your recipe. It’s now baking away and it looks divine!
I thought the recipe batter looked a little dry (which I realise it may just be that way!), but tinkerer of recipes that I am, I added half a shredded apple and one extra banana, roughly mashed, and just because I love butter so much I replaced the oil with butter (tsk tsk I know!)
From the smell of it now and the sight of six people salivating at their tables it looks like you’ve hit on a winning recipe!
Thanks again for sharing.
Awesome Cyn – let me know how it went.
xx
Hi Teresa,
I just cooked this for the my husband, 2 teenage girls and their friends… it was a huge success all round! Thank you, I’m always looking for healthy, GF substitutes.
xx
Can’t wait to give this a try, anyone know of the fiber value per serving associated with the recipe?
Just a quick question – i have made this bread a few times and its absolutely beautiful. However my loaf doesnt come out very high – should i be doing something different?
What are the measurements of the loaf pan you use?
Thanks
Vaso
Hi Teresa,
This is the first of your recipes I’ve tried and it’s fantastic!! Smells, looks and tastes divine!
Thanks so much!
Karla
Hi Teresa,
Do you have a preference to use ground/meal vs seeds on the Flaxseed(linseed)?
I couldn’t find ground flaxseed (linseed) in the supermarket. So I used Brown Flaxseed (linseed). It made the bread kinda look like multigrain bread when cut. It still tasted really good!
Regards,
David
Hi David,
I know you asked this question a little while ago but I thought I’d take the time to answer this for you.
You will have trouble finding Flaxseed Meal or ground flaxseed or linseed as it is not ‘shelf’ stable. You can grind your own flaxseeds in a food processor, nut or coffee grinder (well cleaned) or a stick blender with a small bowl attachment. Once ground, any unused portion can be and should be stored in the fridge in an airtight container if used within a week. Or in same type container in the freezer for about 1 month. When I grind flax I usually make about 1-2 cups more than I need and I know I’ll use it in a month. I also store the opened pack of flaxseeds in an airtight container in the freezer. These will keep much longer than 1 month. Stops whole and ground seeds from going rancid. I also keep my bulk nut meals in the freezer once opened
Hi Teresa,
I love your recipes and use them all the time for making my breakfast, lunch and dinner.
Alas I am not much of a baker – I’ve just attempted to make this and like Vaso it is not very high (I used a 240 x 132 x 63mm tin). It is also come out a bit more moist than another (non-GF) banana bread recipe I have used in the past – is this because of the nature of the ingredients, or do you think I took it out too soon?!
Thanks,
Becca
Hey Becca – GF banana bread made with almond meal will naturally be moister than ones made with regular flour, due to the mono unsaturated anti inflammatory fats in the almond. Also yes you could have left in the banana bread a little longer if needed and the bananas will also make it very moist….so all 3 things…I actually love a moist banana bread – much better than dry…store in the fridge to keep it fresh.
hi loved the banana bread not much of a baker either l put it in for 55 min at 150 degrees fan assisted oven and the skewer came out clean brown on the outside not sure if it is cooked or just super moist not runny or anything guess its ok to eat
It will be lovely. Let it cool before you eat it. and enjoy. !:)
Hi Teresa,
We love the cafe and go their regularly. We nearly alweays have the banana bread when we go. Is this the same recipe??
cafe version is vegan Robyn. will post that shortly.
Thanks that would be great
hi teresa,
I have just come across this recipe and would love to give it ago along with others. The temperature of 160 is that for fan forced? Are all your temperatures for fan forced or do we need to reduce them by 20 for fan forced ovens. Your time to answer this would be greatly appreciated. Thanks
Hi teresa,
love this recipe! i would love to make it with xylitol to get the sugar content down (eventhough i know honey is lovely and natural). would you know what amount I need to use to substitute for the honey and whether i need to add anything for the missing moisture?
i would also love to know the answer to the above question about fan forced ovens (mine only does fan forced). are all your recipes done in fan forced or do we need to subtract some temp?
thanks! you are helping me to a much healthier life!
160 C is for a fan forced oven. I would rather use more natural and unprocessed sweeteners Alisa. You won’t get a blood sugar spike with this recipe, the banana provides most of the sweetness. In the scheme of things I would rather use the real thing and less of it than something that’s manufactured. Have not made it with xylitol, let me know how it goes if you try it.
I made it with Agave syrup and it was terrific. Only I had a hard time trying to convert from grams to cups!
Hi, great recipe, thanks! Probably a silly question, but is it 193 calories per slice or is that run down of fats, protein, energy etc for the WHOLE loaf?? Ta!
Per slice Maddy – not the whole loaf !
x
thanks Teresa, well last night i had a good think about the artificial sweetners thing and i agree with you!
just finished reading The Paleo Solution by Robb Wolf and honey is paleo. so it looks to me like this recipe is paleo too. i’m trying to re-educate myself away from ‘low carb’ towards healthy paleo, still trying to wrap my head around stuff like honey, but i know ultimately you are right:)
Hey Alisa – at the end of the day – it’s all about just trying to eat as natural as you can. Cooking from scratch and not buying processed, refined and pre prepared foods. The way I cook is beyond paleo really and just eating delicious nutrient dense foods that benefit health – and what makes your body feel healthy and alive ! – I love cooking with beans, legumes as well as seeds like quinoa and buckwheat that are delicious. If you want something sweet, stick to the natural stuff. It’s all about keeping a balance.
Hi again Teresa,
what about Stevia? is this a better substitute? or should i just give up looking for less carbs and stick with the honey?
i’ve got the paleo anzacs in the oven now! thanks so much for all of your gorgeous recipes:)
Hi Teresa,
I’ve heard that olive oil breaks down into free radicals when heated so should only be used cold on salads etc? Is this a problem when used in baking? Do you ever use coconut oil?
The smoke point of olive oil varies with its quality Sue. A good olive oil will have a smoke point of about 210 C / 410 F, Macadamia nut oil is approximately 196 C / 385 F…and avocado oil 249 C / 480 F. These are all great oils to cook with…and to be honest when sauteing or baking something, it’s best cooked at low – medium temps that keeps the integrity of the food. Or why not get some olive oil off the shelf and heat it up in a saucepan with a frying thermometer and check for yourself. Unrefined extra virgin coconut oil has a smoke point of 177 C / 350 F and the refined stuff about 232 C / 450 F. Make sure if using coconut oil, it’s pure extra virgin, unbleached, unrefined, cold pressed and has a pure white coconut colour and fragrance. The best I’ve found here in Australia is a brand from Aclara Health.
I Just made this banana bread and added little bits of dark lindt chocolate through it. They have melted beautifully and it tastes amazing!
Has anyone tried substituting the banana for another fruit. I really don’t like bananas but want to try out this recipe. Love the other recipes.
This banana bread is absolutely wonderful. It is simply moist, fluffy, full of flavour and extremely yummy. My man keeps sneaking slices out of the fridge ‘without me knowing’ hehe. I waited for my bananas to be extra ripe and think that this makes a huge difference with any banana recipe.
Thanks for the recipe, keep ‘em coming!
Just wondering what an alternative is to almond meal? My kids are allergic to all nuts. Can I substitute for wholemeal flour? or oats? or buckwheat flour? What would you suggest?
I made it with half almond meal and half brown rice flour and it was wonderful. I think it might work with just rice flour.
I made mine with equal amounts of yellow polenta and it tasted wonderful! Give it a try!
Hi Teresa,
I made this the other day but omitted the oil and it was still brilliantly moist and delicious!!! (Sans oil or butter, woohoo!) So maybe a healthier tweak for you
Teresa, i just wanted to say thanks for the most exciting recipe website on the internet. Your site is the only one I return to again and again.
I have to agree with Anna. Teresa’s recipes and my iPad is all I need these days
Hi Teresa,
I am a diabetic Aussie living in the United Arab Emirates and have been struggling to maintain my low GI diet since being here, as it is very difficult to find or even get ingredients to make foods that don’t spike my BGLs – strange, as this is the fastest growing diabetic nation in the world, but they haven’t caught on to low GI yet. So I have had to give up so much and stick to a very plain diet. A random search took me to your site one day, and I can’t tell you how much I appreciate that you have added some control (and joy) back to my diet with your wonderful recipes. Nothing else I have ever come across has suggested using ground almonds and spelt flour like this, and both are readily available here. And to think, I had to move half a world away to find you!
Hi Teresa,
Firstly, love all your recipes. I was wondering if at all you have the recipe for banana coconut bread. I watched you on a morning show “SUNRISE” and you were with Koshie and Mel and cooked this recipe on it a few years ago, around the time I was going through my breast cancer (2008 / 2009). This was the most devine bread, unfortunately I have lost that recipe, I really would love to make this agian, is there any chance you could send me this recipe, I only can recall some of the ingredients – Macadamia Oil, Coconut and Banana. . . . . . . . . . . . . . . . . . . . . I really loved this version of your banana bread <3
This is wonderful, made it yesterday and am happy to report i’m addicted to it! Wonderful! However, i used yellow polenta instead of almond meal because i didn’t have ebough, and the bread turned out fine – it had all the moisture and that wonderful bite that polenta gives!
Teresa, you’re awesome. Just sayin’!
Hi Teresa, I’m allergic to all tree nuts, so it’s difficult when so many healthy recipes include almond meal. What is the best alternative to use? Or maybe I will have to just skip it and wait for the spelt version?
Spelt version is yummy and so is my coconut flour version….I would wait. xx
Hi Teresa!
Thanks for such an awesome collection of recipes. I’m trying to move to a 80/20 Paleo diet and your website has been an invaluable resource. Sadly, as part of the change in my diet and of course the increase in the use of nuts, I have noticed that I don’t tolerate almond meal very well (not at all actually). So thanks to the great organic store down the road and your Naked Chocolate Cake recipe, I have discovered coconut flour.
I made this GF Banana Bread using coconut flour and it turned out perfectly. I referred to the Naked Chocolate Cake recipe for a little help with quantities: used 40 g coconut flour and increase the macadamia oil to 70 g. I baked it for 35 mins at 160 C and it turned out lovely and moist. Sometimes coconut flour seems to make things very dry but the bananas and little bit of extra oil avoided this problem.
I know you are super busy and probably don’t have the time to add extra notes for every recipe but they are really useful, especially the notes for using GF flour alternatives for nut based recipes.
I’ve also made your chocolate fudge brownies (only using walnuts) and these were sensational – my work colleagues were astounded that they were so healthy and unbaked
. I tried the Paleo Anzac cookies but couldn’t enjoy them because this is when I realised I had a problem digesting almonds.
I look forward trying out more of your delicious recipes!
I made this last night and it’s amazing! It stuck to the pan a little but I just cut it up in the pan and then took out my 12 serves.. I may have already eaten 2 today though
Soo good! Thank you!
made this bread this afternoon and the best banana bread I have ever tasted. Even my 10 year old son said is is to yummy.
I just made this, the texture is great -moist, yet surprisingly light. It satisfies my sweet tooth cravings, thanks.
I tried this recipe with half ground almond, half polenta, and it tastes fabulous – it has a wonderful bite to it, while retaining the moisture and flavour – if you’re running low on ground almonds, try this!
Hi, my cake stuck to the pan..had to chisel it out..what did I do wrong? Greased n floured it too
Any baked goods are best when you line you tin with baking paper: Oiling your tin and coating liberally with desiccated coconut or almond meal is also best. Allow the cake to cool for at least 30 minutes before removing
I don’t have flaxseed or linseed (just started out at being gluten free) can I substitute with something else?
Use 100 % almond meal instead.
This looks great. My daughter was recently diagnosed with type 1 diabetes and it seems like this site will be perfect for us. Just wondering what about the lemon activates the bi-carb and would orange work too? Also what does the bi-carb do when activated – does it make the bread rise? Just thinking re orange, that’s what I have in but perhaps it will add too much to the carbs?
I have tried lots of different banana bread recipes but this one is the best! It turns out exactly the same every time I bake it! Thanks!!!
I’m baking this as we speak … Can’t wait to try it!
Im definitely going to make this. It looks incredible!
Looks Yum! Can I substitute almond meal with a mixture of coconut flour and spelt?
Also, there is an increasing amount of literature indicating that it is safer to bake/cook with saturated fats due to the unstable nature of unsaturated fats when heated. Ive also read about the quality of saturated fats and its rejationship to our health (i.e. Organic butter made from grass fed cows, lard products from organic grass fed cattle, etc are obviously healthier than products from grain fed, highly medicated animals etc.) I’ve been warned against using olive oil in cooking particularly, and at home I use grape seed or rice bran oil. What are your thoughts on the use of saturated vs unsaturated. And the debate about GOOD QUALITY saturates being good in moderation? (There was also much fuss made years back about coconut oil and products being bad for us because its saturated, and of course we now know this is quite to the contrary!)
Thanks!
You need to use the right oil for the right application and with care and purpose. My oils of choice are healthy anti-inflammatory oils such as extra virgin olive oil, avocado, macadamia nut, flaxseed (linseed), coconut and almond. All have their purpose in a healthy kitchen – it just depends on what you are cooking and the purpose. I love my olive oil and macadamia nut oils for cooking over a lower heat like sautéing or baking – I also use quality butter when making pastry which gives a magnificent crust and texture. I use fragile oils such as flaxseed or walnut for dressings and salads as they break down when heated.
Hi Teresa, I made the banana bread this morning and it is the best recipe for banana bread I have ever tried even though I made a mistake and put in Baking powder. I realized my mistake the added the bicarb soda as well. It turned out really great. I didn’t have flaxseeds so I added walnuts. Have to wail till tonight to get other family’s opinions…
YUM, this looks incredible and I’ll be making it ASAP!
Just made this today too (as well as the zucchini fritters) and as I’m trying to eat no refind sugar I used organic coconut syrup instead of the maple syrup and eliminated the vanilla…..still in the oven…..smells yummy!
Thank you so much Teresa! This is the first gluten free bannana bread I have ever had and it was absolutely amazing!!! Since having gone gluten free, I have not been able to enjoy this fav of mine for years. As soon as it was out of the oven it was in my mouth – it smelt that delicious, I couldn’t wait. You have made my day! Can’t wait to make it for my friends who are also gluten free.
Hi Theresa,
I made this banana bread today and it was delicious. My husband is not normally a fan of gf versions of food but he really enjoyed this one.
Thanks for a great recipe
Absolutely delicious- thoroughly enjoyed by the whole family. Added some protein powder for extra benefit for my training. Cheers
Hi,
I am vegan but would really like to try this dish. Would an egg replacer do the trick in this recipe? I know that some things call for real eggs.
Would coconut nectar work instead of honey?
I made this yesterday – despite not being into traditional banana breads (too much of the bad stuff in those!!) and it is the nicest I have ever tasted!! My fussy 4 1/2 year old loved it (and she loved the Spinach and Ricotta tart for her dinner too!). Since monday, everything I have eaten has come from one of your recipes and I am loving it!!! Can’t wait for my cookbook to arrive!
Teresa you are a goddess!
this is absolutely delicious. nearly as good as your hot cross buns, which are lovingly referred to in my family as “NOT cross buns”!
Your recipes are always fabulous, this one is no exception. you’re an inspiration!
thank you!
Teresa, I have just taken the banana bread out of the oven. For the last 45 minutes my house has been filled with the most delicious aroma!!!!!!!!!!!!!!! I had a tear in my with my first bite. It is delicious. This will be repeated over and over again in my house. My girls are coming home from school soon and i can’t wait for them to try it.
I just baked this and it turned out amazingly! Banana bread is going to be frequent in my home from now on! Thanks T!
Hi Teresa
We are coming up to greek easter and can’t have eggs
A great shame as we all love this banana bread.
Can I use almond or coconut milk instead? Should I put additional seeds to assist binding?
Thanks so much – love your website x
I replace egg sometimes (when I run out of them!) with natural yoghurt, I think about a table spoon per egg sounds what I normally replace it for. Seems to taste the same as having egg in it!
Thank you for the awesome recipe Teresa. I absolutely loved it – I don’t think I will ever eat regular Banana Bread again. It was the first time I had baked something and surprisingly the whole family loved it!
I will definitely be trying your other recipes too!
Hi Teresa,
Firstly, thank you so much for a wonderful website. Having just converted to a ‘healthier’ lifestyle, your recipes are a great help and taste amazing. I made the Banana Bread last night and I have to stop myself from eating it all at once. I also made your Fruit Loaf two nights ago and OMG!!
There are many more of your recipes I will be trying very soon. Again THANK YOU so much!
Hi Teresa,
Thank you for sharing the wonderful recipe. It was moist and delicious.
I made half the recipe with added 1/8 cup buckwheat flour, rolled oats, poppy + chia seeds, 1/4 cup toasted chopped walnut, 1/2 tsp orange zest and a pinch of nutmeg into a muffin pan ( makes 6 )
Hi Teresa,
Just a quick question – do I need to add any milk to the recipe at all as all other gluten free banana bread recipes I’ve been looking at require some sort of milk?
Thanks!
Sach
Thanks for the great recipe. Just made this tonight. Used coconut oil as had run out of olive – although I must admit I forgot the oil completely until I was about to cook it so had to tip it all back into the bowl. And used LSA (200g packet) instead of the the almond meal and ground lindeed. Still turned out great. I might add a tiny bit more maple syrup next time although my bananas probably weren’t really ripe enough (home grown!).
Thanks again