Gluten-Free Banana Bread


I made this by 'bunging stuff in' and didn't do too much measuring. I used gluten-free self raising flour as I need to eat GF, however, I'd imagine it would work similarly with normal flour, should you wish to try!

Servings 12 people
Calories 160 kcal


  • 3 medium ripe bananas the riper the better
  • 200 g gluten-free self-raising flour (I used doves farm)
  • 1 tsp gluten-free baking powder
  • 25 g ground almonds (aka almond meal, almond flour)
  • 3 large eggs
  • 1/4 cup coconut oil (melted into liquid)
  • 2 tsp vanilla extract
  • 1 pinch salt
  • 25 g raw cacao powder (OPTIONAL)


  1. Preheat the oven to 180 degrees C and prepare a bread tin by greasing it and laying some greaseproof paper in the bottom

  2. Mash the bananas in a mixing bowl with a fork, then add the 3 eggs and vanilla extract and mix together.

  3. Sift the GF flour into another bowl and add the ground almonds, baking powder and pinch of salt

  4. Gradually add the wet mixture to the dry, folding in as you go.

  5. OPTIONAL: split the mixture into two bowls and add some cocoa or cacao powder to one to add a marbled effect to the banana bread.

  6. Pour the mixture into the bread tin and bake in the oven for 40-50 minutes. Keep an eye on it because the top may burn easily. The banana bread is ready with you stick a knife in and it comes out dry. If it comes out with sticky mixture on it, return to the oven for another 10 minutes.

  7. Remove the banana bread from the tin and place on a cooling rack until completely cooled. Then, slice into 12 equal slices and enjoy warm with a little spread of peanut butter.

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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