Gluten Free Banana Bread

Gluten Free Banana Bread


Servings 6
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 2 Over Ripe Bananas
  • 125 g Nuttelex
  • 3/4 cup Caster Sugar
  • 2 Eggs
  • 3/4 cup Gluten Free Self Raising Flour
  • 1/4 cup Rice Flour
  • 1/2 cup Gluten Free Plain Flour
  • 1/2 tsp Bicarbonate Of Soda

Nutrition Information

Qty per
66g serve
Qty per
Energy 108.49666666667kcalcal 164.6799898811kcalcal
Protein 3.485gg 5.2896534277764gg
Fat (total) 1.87gg 2.8383506197824gg
 - saturated 1.0254166666667gg 1.5564128509992gg
Carbohydrate 18.992083333333gg 28.826840374399gg
 - sugars 6.78625gg 10.300404755882gg
Dietary Fibre 0.78291666666667gg 1.1883379711611gg
Sodium 44.215mgmg 67.111054895016mgmg

Nutritional information does not include the following ingredients: Nuttelex

Please Note - Nutritional information is provided as a guide only and may not be accurate.

A delicious slice of toasted banana bread piping hot with a cup of tea is a true delight. But as many people sensitive to gluten, I didn’t want our coeliac sisters to miss out!

This gluten free banana bread is just as delectable as the real thing!


  1. Preheat the oven to 180 degrees.

  2. Grease a loaf pan well and line with baking paper and set aside.

  3. Add the Nuttelex and caster sugar to a bowl and beat with an electric mixer until the mixture is light and creamy.

  4. Add the eggs one at a time and combine well.

  5. Mash the bananas with a fork and use a wooden spoon to combine.

  6. Sift the flours and bicarbonate of soda together and fold gently into the mixture.

  7. Pour into the loaf tin and bake for 55 minutes or until a skewer comes out clean.

  8. Cool in the tin for 10 minutes before carefully tipping onto a wire rack.

  9. Makes one loaf of gluten free banana bread.

Recipe Hints and Tips:

  • Gluten Free Banana Bread is best eaten fresh on the day it is made.
  • Gluten Free Banana Bread can be frozen, let cool to room temperature then double wrap in plastic wrap and freeze for up to two weeks.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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