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 108cal 165cal
Protein 3.49g 5.29g
Fat (total) 1.87g 2.84g
 - saturated 1.03g 1.56g
Carbohydrate 19g 28.8g
 - sugars 6.8g 10.3g
Dietary Fibre 0.78g 1.19g
Sodium 44mg 67mg

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.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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