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Banana Bread (gluten free)

 Banana Bread (gluten free)

There is something magical and comforting about banana bread served lightly warm and toasted. This is my gluten free version from my book Purely Delicious. It’s yummy on it’s own or topped with a little ricotta + honey.

What’s great 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.

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ingredients (1 loaf / 10 slices)

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Banana Bread (gluten free)


There is something magical and comforting about banana bread served lightly warm and toasted. This is my gluten free version from my book Purely Delicious.  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 organic eggs
60 g ( 2 oz / 2 tablespoons) raw honey 
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
250 g ( 2 1/2  cups) almond meal
25 g (1/4 cup / 3/4  oz)  ground flaxseed (linseed) 

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, coconut 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

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.

You can find more purely delicious recipes in the #1 bestseller Purely Delicious from The Healthy Chef eStore HERE


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226 Responses to “Banana Bread (gluten free)”
  1. Chloe says:

    I cooked this for my husband and we love it!

    a nice little treat to reward our hard training :)

    • Basia says:

      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!!

      • Andrea says:

        I thought agave syrup spikes the blood sugar levels much quicker and should be replaced with maple syryp or coconut sugar?

    • Robyn says:

      Hi Teresa, I cooked the Gluten Free Banana Bread recipe the other day and changed the banana to fresh pear and raspberry because my husband doesnt like banana in cakes. It turned out okay but almost too moist after cooking it longer. Could you please tell me if these ingredients can be substituted for the banana? Thanks

    • Andy says:

      The banana bread is delicious! Try making toasts with it and put on top anything you like. Thanks teresa, your recipes are great!!!

    • Cat says:

      Hi, I made these as half cup size muffins and got 13 approx. I used 2 overripe bananas and 2 overripe pears. I used only 2tbsp melted coconut oil. Didn’t use linseed coz I didn’t have any. They came out perfect! I will freeze these and keep as a morning or 3pm snack with Greek yoghurt. Yum!

  2. Danielle says:

    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!

  3. Libby says:

    Does anyone know a weight to volume conversion for this recipe ? I don’t have kitchen scales.

  4. Ally says:

    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…

    • Sue Watson says:

      If you want to save time and get recipes to work out exactly as intended then a cheap set of digital kitchen scales are a must have kitchen item. Look for them at places like Aldi and Target as they are so cheap these days. It makes things so easy to make in one bowl or processor jug/bowl….just place the bowl on the scales and re tare the container to zero after each ingredient has been added….save on dishes, measuring cups etc.

  5. Chelsea says:

    This recipe looks great, can you post the wholemeal spelt flour recipe too?


    • meg malone says:

      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.

  6. Jennie says:

    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

  7. Caryn says:

    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

    • Lisa says:

      Has anyone tried this using the left over almond pulp from the almond milk? Would be great if that works!

      • Jacqui says:

        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…

      • MaryM says:

        Hi Lisa, I make my own almond milk too. I spread the pulp on a baking tray and dry it out in the oven (120.C or so, usually takes around two hours), then I blend it into a fine meal in my Thermomix. I use this in place of flour (or almond meal) in lots of recipes, and it works very well. It keeps for ages, still has plenty of nutrients & makes the whole enterprise much more cost-effective.

    • Billeagh says:

      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 ;-)

  8. Sally says:

    Hi Teresa,
    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. :( Do you have suggestions for replacing the almond meal with some a little more allergy friendly?

    • 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 :)

    • Jennifer says:

      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?

  9. Stuart says:

    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!

  10. Renee says:

    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.




  11. Kahlia says:

    OMG so glad this one is finally up :) xxx

  12. Linda says:

    I’m from the UK and never heard of almond meal. Is it called something different here?

  13. meg malone says:

    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. :)

      • meg malone says:

        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

  14. carolyn says:

    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.

  15. Linzi says:

    I made 2 of these on Monday morn……only Wednesday and there is only 1 slice left. And it’s alllllllll mine!!

  16. Ruth says:

    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. :)

      • Ruth says:

        Brilliant, thanks, I look forward to it. I have egg replacer but prefer a more natural alternative.

      • Emily says:

        Hi Teresa
        This looks delicious and I was just wondering if you ever posted a vegan version of the banana bread? I just had a quick look on your site and couldn’t seem to find it. If not, was wondering if chia seeds could be a possibility in the recipe to replace the eggs?

        • Jenny says:

          Vegan substitute for egg? It is 1 teaspoon of psyllium husks to 1/4 cup water per egg. Some people soak the husks first, but I don’t – just throw ‘em right in there with the water. It holds together really well.

          And, when greasing the loaf tin, I then coat it with chia seeds. Throw in a tablespoon and then roll them around until the edges are coated. YUM!

    • Anna says:

      Try yoghurt, it works for me.

  17. Carole says:

    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!!

  18. Joanna says:

    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.

  19. Kim says:

    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.

  20. caitlin says:

    hey Teresa Just wondering what your thoughts are on using buckwheat flour instead of the almond meal?

  21. Caitlin says:

    Hi Teresa, just wanted to know your thoughts on using buckwheat flour as an alernative to the almond meal?

  22. Alex says:

    As a lover of banana bread but a hater of sugar, very keen to give this recipe a try! How well does it freeze?

  23. Louise says:

    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.

  24. Caitlin says:

    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

  25. caitlin says:

    can i make this with raspberries instead of bananas?

  26. Cyn says:

    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.

  27. Bec says:

    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.

  28. Tazia Rae says:

    Can’t wait to give this a try, anyone know of the fiber value per serving associated with the recipe?

  29. Vaso says:

    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?


  30. Karla says:

    Hi Teresa,

    This is the first of your recipes I’ve tried and it’s fantastic!! Smells, looks and tastes divine!

    Thanks so much!

  31. David says:

    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!


    • Di says:

      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 :-)

  32. Becca says:

    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?!



    • 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.

      • rosmund NEW says:

        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

  33. Robyn says:

    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??

  34. Mary says:

    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 :)

  35. Alisa says:

    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. :)

      • Anna says:

        I made it with Agave syrup and it was terrific. Only I had a hard time trying to convert from grams to cups!

  36. Maddy says:

    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!

  37. Alisa says:

    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. :)

  38. Alisa says:

    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:)

  39. Sue says:

    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.

  40. chantelle says:

    I Just made this banana bread and added little bits of dark lindt chocolate through it. They have melted beautifully and it tastes amazing!

  41. Tania says:

    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.

  42. Penny says:

    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! :)

  43. Shelly C says:

    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?

  44. Pree says:

    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 :)

  45. Anna says:

    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.

  46. Bronwyn James says:

    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!

  47. Suzanne says:

    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

  48. Lucy says:

    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!

  49. Teresa, you’re awesome. Just sayin’!

  50. Carla says:

    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?

  51. Claire says:

    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!

  52. Emma says:

    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!

  53. charmaine says:

    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.

  54. Anna says:

    I just made this, the texture is great -moist, yet surprisingly light. It satisfies my sweet tooth cravings, thanks.

  55. LB says:

    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!

  56. John says:

    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 :)

  57. Toni says:

    I don’t have flaxseed or linseed (just started out at being gluten free) can I substitute with something else?

  58. Lindsey says:

    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?

  59. victoria says:

    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!!!

  60. Tamara N. says:

    I’m baking this as we speak … Can’t wait to try it!

  61. Natasha M says:

    Im definitely going to make this. It looks incredible!

  62. Billeagh says:

    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!)


    • 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. :)

  63. Maureen Hart says:

    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…

  64. YUM, this looks incredible and I’ll be making it ASAP! :)

  65. Fiona says:

    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!

  66. Paige says:

    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.

  67. Carly R says:

    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 :)

  68. Jodie bailey says:

    Absolutely delicious- thoroughly enjoyed by the whole family. Added some protein powder for extra benefit for my training. Cheers

  69. Lindsie says:


    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.

  70. Cath says:

    Would coconut nectar work instead of honey?

  71. Jo says:

    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! :-)

  72. Arabella says:

    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!

  73. effie says:

    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.

  74. Em says:

    I just baked this and it turned out amazingly! Banana bread is going to be frequent in my home from now on! Thanks T!

  75. Alanna says:

    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

    • Alison says:

      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!

  76. Chanelle says:

    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!

  77. Joanne Muir says:

    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!

  78. Jenny from Doha says:

    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 )

  79. Sach says:

    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?


  80. Mac says:

    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

  81. Dina says:

    I made this and it was an absolute hit!! The whole family loved it and it was gone by the secnd day. It turned out moist and was perfect to toast with butter..

    Didnt feel so bad eating it either as the ingrediants are much better for you than the traditional banana bread!

    Will definetly make this one again!

  82. Jo says:

    Just made this the other day and it was amazing! Even the gluten lovers in our sharehouse thought it was FANTASTIC! Making again for sure, thank you!

  83. sacha says:

    I love your recipes… can’t wait to try this one. Approximately how many bananas will make 300g? Thanks!

  84. Tania says:

    Hi Teresa,

    I made your banana bread two days ago and it turned out great. I have one in the oven now too. I did need to bake it for about an hour and a half though as it stayed runny for a very long time. Could I try raising the temperature or would this result in a burnt bread? You had meantioned to use ground flax or chia seed. How would I use chia seed in this recipe? I would greatly appreciate your feedback.

    Also I was wondering if you had posted your grain free irish soda bread somewhere on your site.

    Thank-you for the great grain-free gluten free recipe.

  85. Claire Thomas says:

    Hi Teresa, I just made this with oatbran and some raspberries and my daughter loved it beautiful moist texture yummy!! Thank you for sharing these amazing recipes

  86. Jessica says:

    Hi Teresa! I am a fan of your blog and so far I have been made some of your recipes and they turned out delicious! By the way, I was wondering whether this site posts your recipe and uses your photo with your consent? http://www.ourorganics.com.au/collections/sweet-things/products/banana-bread-gluten-free

    • Jessica ! you are a superstar ! thanks so much for letting me know about this company using my recipe without my knowledge or link to the healthy chef website. Our team will get onto it. T:) xxx

  87. Jessi says:

    I made this just before as muffins.
    I didn’t have any ground flaxseed/chia so just left it out and they were still so delicious!!
    Very happy, thank you!

  88. Tanya miller says:

    This is the best banana bread ever… I make it weekly so yummy love all you recipes

  89. Lynne says:

    Just made this bread and OMGosh!! Thank you for such a fantastically easy, quick recipe that is beautiful! Hubby is very happy that I can now make this at home instead of paying $12 a loaf at our local organic shop. Thank you, thank you, thank you Teresa. So grateful to you <3 :)

  90. Anita says:

    I made this last night.. so yum, yum, yummy :D

  91. Ines says:

    Hi Teresa!
    I am in love with your recipes!
    Can I substitute the almond meal with coconut flour in this bread? Just to get the nut free option.
    And do you believe that it could go right doing small muffins with this dough?

  92. Fiona says:

    Hi Teresa,
    Made this for the first time today and its a winner! Lovely, moist and the bananas gives it a sweetness that satisfies. I actually added a generous scoop of your vanilla whey protien powder just to get that extra hit of protien.
    Thank you for sharing your recipes, everything I have tried so far has been delicious!

  93. Jessica A says:

    I made this on Sunday and I am eating it right now hehe. It is so yummy and the addition of lemon juice gives a refreshing subtle flavour in it :) As what people said, it is more moist than the banana bread sold outside. I have a question, if I want to add blueberries in the dough, what is the right amount and how do I adjust the recipe? :) Thanks!

  94. Elizabeth says:

    Thanks for such a great recipe. I just tried it for the first time and its delicious. Only issue was it stuck to the pan. I think next time, I’ll stick to the traditional baking paper at the bottom.

  95. Maya says:

    I made this twice now.. I used Coconut Oil instead it was in my pantry.. raved so much about it that now all my friends have made this too.. Being on a gluten free diet this is AMAZING!
    I brought the cookbook 80/20 and will be trying a few more recipes tomorrow.
    THANK YOU so much x

  96. Fiona says:

    I made this today (not for the first time) and knowing how delicious it is I couldn’t wait for it to come out of the oven. So…. I may have swiped a few tablespoons of the mix, put it in a ramekin and then put it in the microwave for 2 mins. OMG the most incredible banana pudding. Now I just can’t decide if the recipe is better as a cake or pudding! Thanks for another great recipe Teresa!

  97. Lita says:


    I am just wondering how many large bananas to use?

  98. Angélica Cruz says:

    Somebody could help me? What is the Macadamia oil? I mean I see many kinds of it, could anybody help me with the right oil? thank you…

  99. Amanda says:

    I made this yesterday and it turned out absolutely amazing!
    Love your recipes – cannot wait to try out more of them

  100. Shelley says:

    Love this recipe. I’ve been making it without the honey (avoiding sugar) and it tastes just as sweet.

  101. Katarzyna says:

    Just got that ´inspiring´banana cake baked!Delicious!Maybe it is just me,I just find it too moist.I was acually thinking about redusing the amount of olive oil,next time I bake it.Ladies,got a question…Is your almond meal flour-like,I mean really finely grinded.The one that I found here in Spain is not,you can even find bits of almond in it.I think that might be the problem…:(Anyway,I still love it!Teresa,thank you for being such an insiration xxx

  102. Kelly says:

    Delicious!!! And so easy to make. I’ll definitely be making this again. My kids loved it too. Thinking it could also be very nice warmed up with a bit of icecream… Though that wouldn’t be quite as healthy.

  103. Kate says:

    How many bananas did you use please? Thank you! Looks delicious!!

  104. Naomi says:

    This banana bread is amazing!! And love how your recipes are so quick and easy!! :-) Thankyou!

  105. Caroline says:

    Followed your recipe perfectly and this loaf was so good, husband and kids loved it too. I made 2 batches so with the 2nd batch I made muffins, they took less time to cook and were also a hit! Great lunch box snacks.

  106. Ellen Benson says:

    Thank you Teresa, This has become a family favorite – my 3 yr old and I love baking this one – though it vanishes quickly if we have guests. We leave out the oil, substitute the ground flaxseed with whole sunflower seeds and use LSA instead of almond meal in our version and we love it! My daughter and I just made a batch of your lovely spirulina protein balls – both great recipes to make if you have kids – very hands on and fun to make

  107. Lisa says:

    Hi there, my nutritionist suggested I make your gluten free banana brad but my oven is on the blink.
    Do you think I could make it in a bread making machine?

  108. charlotte says:

    could i use corn meal or ground rice instead of almond meal ??


  109. Siobhan says:

    Came across your site via Lee Supercharged and your ethos seems delicious…!
    I would so appreciate your putting me on your email list to receive mails and info.
    Many thanks for your inspiration and kind regards

  110. Tania says:

    Hi – can you use coconut oil instead of olive oil?

  111. Sylvia says:

    Loved it! The recipe is easy to follow and the ingredients are easily available in the supermarket. Thank you for making gluten free baking easy!

  112. Jenni says:

    would love to make this but am vegan – so eggs are out – can you suggest an alternative?
    many thanks

  113. Em says:

    I made this into a batch of 12 muffins and they turned out great! I used coconut oil instead of the olive, and baked them for 30 mins @ 160′C.

  114. Maddie says:

    Just made these into little muffins and they are absolutely DELICIOUS! Trying to not eat all the muffins on my own! LOVE this recipe, can’t wait to make them again!

  115. Sandy says:

    I made this yesterday and it is the nicest banana bread I have ever had, so beautiful and moist, I will be making this one again. After following instructions about lining pan I still found my bottom stuck a bit so need to use a good amount of almond meal to line pan! Thank you

  116. Zep says:

    Hi Teresa, I bake your sweet treats for my 1 year old daughter as they only contain good sugars. However, I would like to be able to use wholemeal flour or gluten free flour instead of almond flour in some recipes. Can the amount be substituted in equal share or do I need to do adjustments? Thanks.

  117. Johanna says:

    The last times I made banana bread I had problems cutting it into same size pieces (am calorie counting) and this time I just put the mixture into muffin tins – I made 10 but 12 would have been ok too. I topped with sliced banana and walnuts for texture. They came out perfectly, just a little less baking time (around 35 min, I kept checking with a wooden skewer. Fluffy, moist, fantastic taste. Thank you so much for sharing all your lovely healthy recipes Teresa!!

  118. Andrea says:

    Hi there ,
    I just followed this recipe but I had a couple of problems with it . Firstly it does not rise at all as there is no baking powder in it so it looks very flat and secondly as I tried to get it out of the loaf tin it broke . Now any tips how to avoid that I used oil and almond meal to coat the loaf pan as suggested

    Many thanks


  119. Kristy says:

    Made this today after my friend messaged me last night to say how good it was…and she was right! Delicious, moist and easy. Used the Vitamix to combine all the ingredients in step one as well, made it so quick and easy. My 7yo loved it, my husband loved it and loved it even more when I told it was low-carb. This one is a winner, will be making it frequently :)

  120. Terewai says:

    ABSOLUTELY DEVINE!!! every recipe ive made of yours is amazing!! is it still healthy if i eat the whole loaf straight out the oven hehe

  121. Deb says:

    Hi Teresa, just wondering if the chia seeds need to be soaked first? Could I use coconut oil instead of macadamia/olive oil? Thanks, Deb

  122. Charlotte says:

    Hi, love this recipe! Just wanted to know if the KJs you have submitted (828) is per slice? Or for the whole loaf?

  123. Melissa says:

    Made this for the first time and it was so delicious and got big tick of approval from the whole family! The only thing I would change is using baking paper to line the tin as my bread was stuck a little to the bottom! Teresa, is it possible to add some gluten free baking powder to this recipe to give it a bit of height? If so, how much would you recommend – 1/2 to 1 teaspoon?Thanks again for another great recipe!

  124. Claudia says:

    Hello, I want to try this recipe but would love to know
    if I can use coconut flour instead!? It’ll be my first time using it.

  125. Rachel says:

    Delicious and so easy-another big hit with the family- Thank you Teresa!

  126. Evangelia says:

    Thank you for this gorgeous recipe! By far the best gluten free, sugar free recipe!
    Instead of almond flour I used 80 gr kinoa flour + 80 gr millet flour + 40 gr buckwheat flakes. I have also added coconut flakes, pumpkin seeds and some coconut oil.

  127. Donna says:

    Just made this. BEST BANANA BREAD EVER!!! So delicious and my kids LOVE it too which is always a bonus!

  128. Nicole says:

    Hi Teresa, I have a thermomix and iwas wondering if I could use your banana bread recipe or would I need to convert it?

    The Thermo dies have its own banana bread recipe but it contains refined sugar. I really love yours.

    Just not sure? Thanks

  129. Jennifer says:

    Made this banana bread yesterday and it is absolutely delicious!! I used coconut oil as an alternative to the oils listed in the ingredients and it worked out perfect.
    Just one quick question, the nutritional value listed with the recipe, is that for the entire cake?

  130. rachel says:


  131. Emma says:

    This is still one of my all time favourite recipes. Even my kids love it. It never lasts long in our house. I love how it stays so moist and the flavours are well balanced. A beautiful snack for when you need a healthy sweet fix :)

  132. Annie says:

    This looks amazing! Going to try it this weekend :) what dimensions is your loaf tin? I need to buy some versatile baking stuff so want to get it right. Is one that makes a 900g (2lb) loaf about right? Please let me know! Thanks :)

  133. Anna says:

    Hi there, I just made this recipe using 1/2 almond meal 1/2 buckwheat flour and it is fantastic! Thanks, yum!

  134. Helen says:

    Can it be frozen?

  135. Amelia says:

    Loved it! But how could I naturally sweeten it up a bit more? (my bananas were super ripe)

  136. Bonnie says:

    Yum, thanks the whole family loved this. I wanted less nuts so subbed half the almond meal for buckwheat flour and it was delicious.

  137. Anita says:

    I just made this bread today and OMG it is delicious!!! I used baking powder instead of the soda bicarb and lemon. Thank you for your brilliant recipes :-)

  138. DESIREE-ANN says:

    Really good recipe I have been experimenting with gluten free for years and this one takes the cake (excuse the pun) i doubled the recipe added walnuts and it rose beautifully, the colour is amazing and it smells gorgeous.
    Thanks for sharing this great recipe

  139. Fernanda says:

    Hi, I have cooked this recipe with my kids and they love it! I was wondering if I can use carrot instead of banana? and if so how much?

  140. Claudia says:

    Hi Teresa,

    This is the third time I’ll be doing this amazing recipe, but I have to ask you if you can freeze it? After dividing it in portions of course. Thank you, love your work!! :)

  141. Sandy says:

    Hi, I love this recipe and have been using it for a while now, but I was curious as to why you removed the chia seed option from the recipe? I have both chia and flax seeds and I prefer the chia, it draws up more of the moisture and makes this more cakey without being dry at all, I aslo exclude the coconut as i can’t tolerate and find it works well without it, (more of a note for other bakers) thanks

  142. Cath says:

    Could you let me know if what I could replace the almond flour for so I can send it in for my kids lunches? Thanks!! Yum!!

  143. Elizabeth says:

    Made this today to use up my old bananas. I didn’t have macadamia oil, so I used vigin coconut oil instead. Made 1 medium sized loaf, and 4 large muffins. Cooked beautifully, was moist and flavourful. My parents are visiting from London, and are not used to my “Modern way of cooking”, and they loved it too.

  144. Gin W says:

    I’ve just made this using 1 cup LSA as a substitute for 1 cup
    ground almond meal as I didn’t have enough. Also used rice malt syrup instead of honey. It smells and tastes delicious. Love your work.

  145. Alison says:

    Hi Teresa,
    Did you change this recipe? Admittedly i haven’t made it in a year, but i’m sure it never used to have a cup of coconut. Didn’t it used to be 3 cups of almond flour (not 2 Almond flour, 1 coconut)? It also used to have the option of chia seeds instead of flax too…
    I’m a bit confused. It’s still lovely as i made it last night, but not quite the same as how it used to taste so i’m trying to recall the original if you can let me know that’d be great.

    • Hi Alison, there are multiple banana bread recipes on my website, you can omit the desiccated coconut and halve the amount of oil if you choose to. Flax seeds can be swapped for chia seeds, let me know how you go! Tx

  146. skye says:

    i absolutely love this. been making it for years and it never fails to impress. PS: iff you add half a cup of chocolate chips the kids love it!!

  147. Hannah says:

    Could I use bananas that are over ripe or would it taste funny.?

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