Gluten free banana bread

Gluten free banana bread

This is a delicious gluten free banana bread to eat fresh out of the oven, or toasted the next couple of days with butter or whipped coconut cream and stewed berries. The nourishing ingredients, means it can actually be for breakfast, unlike the average banana bread being half refined sugar and white flour, leaving you hungry and craving more, more, more just minutes after the regretted indulgence. Don’t you hate foods that make you feel like that? I remember that feeling from back in the days when eating was emotional, entwined with guilt and left me constantly feeling sick in the tummy, bloated or hungry. MOVING ON! :-)

What you’ll need

3 whole large eggs

100ml rice or maple syrup ( I always put rice syrup as an alternative for those with fructose issues or trying to reduce their fructose in their food mix)

2 very ripe bananas (you could do 3 for a goeyer loaf. up to you. I like it drier for toasting)

80g buckwheat flour (if you need it to be completely grain free including buckwheat, you can use almond meal / coconut flour 55g each instead)

30g coconut flour

1 heaped teaspoon of baking powder

1 teaspoon cinnamon powder

1/2 cup chopped walnuts (optional. skip for keeping it nut free for school or allergies)

1/2 teaspoon ginger powder (optional)

80 grams melted butter (coconut oil or macadamia oil are both great substitutes if you need it to be dairy free)


What to do -

I’ve put thermomix instructions down the bottom for TM’ers.

Melt your butter in a saucepan

Mash the bananas on a chopping board

Beat eggs separately and briefly by hand in a large mixing bowl

Pour banana into the bowl and place all other ingredients into the bowl with the melted butter last if it’s still hot, so it doesn’t cook the eggs!

Then mix by hand well, until just combined.

Pour into a loaf tin lined with parchment and bake on 180C  / 350F   for around 30 minutes, or until skewer comes out clean. You can find my  favourite parchment paper here.

 Thermomix – melt butter Speed 1, Temp 100C, 2 minutes and then add the bananas and whiz on speed 7, 3 seconds. Then add everything else in and mix on speed 6 for 5 seconds max, pushing down sides and a further 3 seconds on speed 5. Overworking a coconut flour based batter leads to a dry, pasty consistency in the final bake. Don’t be tempted to over mix!

Tip – why not make these as muffins, and press a couple of banana slices into the tops lightly for garnish? A perfect nut free school lunch box item!

Tip 2 – This freezes really well. Make and slice and freeze, and use as a quick toast sub full of nourishing goodness, or defrost mini muffin versions for little people’s lunch boxes.

Tip 3 – To stew berries, simply pop a cup of frozen berries with a tablespoon of maple or pinch of stevia into a saucepan on low, with 1/2 a vanilla pod or a half teaspoon of vanilla bean powder. Stew for 5-10 minutes on low. Done. Pop in a jar and use throughout the week (or day! ;-)

Tip 4 – Do a decadent French toast – Yes. FRENCH TOAST. Crack an egg whisked with a splash of coconut milk in the egg. Pinch of ground cinnamon and nutmeg if you fancy, in there too. Ten, cut slices of your banana loaf and dunk into the egg mixture and fry in a little coconut oil or butter. Garnish with your berries, condensed coconut milk or coconut whipped cream (or regular cream or yoghurt if you love and are fine with dairy). Voila! The ultimate treat for brekkie!

banana bread with coconut condensed milk and berries

Real treats. Happy Bodies.

Fancy more nourishing treats? Chocolate coconut cupcakes with a simple chocolate icing, raw chocolate bar and upside down apple cake puddings have been known to hit the spot!

Alexx xx



  1. Made these for afternoon tea, totally yummy. We all loved them even my oldest son who apparently hates bananas said they were the best muffins ever!

    • alexxstuart says:

      Yay. So glad you enjoyed – and it’s all about the kids’s approval isn’t it! Next time they can make them :)

  2. Love love LOVE this one. Such a good afternoon tea for work (work snacks are usually my point of undoing) and a great one for the 2.5 year old who is obsessed with the concept of ‘cake’ at the moment. Thank you. Just wondering if i wanted to add chia seeds for some extra protein how much do you think I should add and what/ how much extra liquid.

    • alexxstuart says:

      Thanks so much Jacqui! Better to add an extra 15g coconut flour and an extra egg if you want higher protein. Chia would turn this one to a bit of a brick :)

  3. A delicious recipe. My kids can’t get enough. Must try!

  4. Absolute winner Alex! Steered yet another friend to your blog after I served this up for breakfast last weekend. How long do you think the whipped coconut cream would last for in fridge?

    • alexxstuart says:

      Aw, thanks so much Carmel! Coconut whipped cream will last a couple of weeks. In the second week, I’d just skim the top layer off that would have oxidised a little and it’ll be fresh as a daisy underneath :-)

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  1. […] am mindful of reducing the wheat and gluten load when cooking for my family, and this recipe by Alexx Stuart is a total gem. It’s the second time I’ve made it, but this time I […]