| | Gluten-free banana bread
Gluten-free banana bread
Gluten-free banana bread 4.3-5 9
  • Calories: 1709 kj
  • Fat: 24.4g
  • Carbohydrates: 43.5g

How to Make:

  1. Preheat oven to 180C/160C fan-forced. Grease a 13cm x 23cm (top) loaf pan. Line base and sides with 2 layers of baking paper, extending paper 2cm above edges of pan.
  2. Combine flours, baking powder, bicarb, cinnamon and sugar together in a large bowl. Make a well in the centre. Whisk oil, egg, mashed banana, milk and vanilla in a medium bowl. Add to flour mixture. Stir to combine. Pour into prepared pan. Top with split banana, cut-side up, and brush with ? the maple syrup.
  3. Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted into the centre of bread comes out clean (cover loosely with foil after 45 minutes if over-browning).
  4. Brush top with remaining maple syrup. Cool for 10 minutes. Lift bread out of pan and transfer to a wire rack to cool. Serve.
Time for preparing:
70 min.


  • 1 cup buckwheat flour (see Notes)
  • 3/4 cup coconut flour (see Notes)
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 2/3 cup caster sugar
  • 1/2 cup rice bran oil
  • 2 eggs, lightly beaten
  • 2 over-ripe bananas, mashed
  • 1/3 cup soy milk
  • 1 teaspoon vanilla extract
  • 2 small bananas, split, extra
  • 1 tablespoon pure maple syrup