Gluten Free Banana Bread

Gluten Free Banana Bread

One of my favourite recipes to make is a delicious banana bread. There are many variations and wonderful ingredients which can be added to change the taste, but only for the better.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8 slices


  • 1 1/2 cups almond meal
  • 1/2 cup coconut flour
  • 1/2 cup dessicated coconut
  • 1/2 cup dark choc chips
  • 1 teaspoon bicarbonate soda
  • 1 cup buttermilk see notes at the end of the recipe on how to make your own buttermilk
  • 2 eggs
  • 1/4 cup raw honey
  • 1 teaspoon vanilla essence
  • 2 ripe bananas
  • 1 cup raspberries fresh or frozen


  • Preheat oven to 180 degrees C. Prepare a loaf tin by greasing the sides with spray oil or a little melted butter and lining with baking paper.
  • Put all of the dry ingredients into a large mixing bowl.,
  • Add milk, eggs, vanilla and honey to the dry mixture and stir until combined.
  • Mash bananas separately in a bowl and then stir into the mixture.
  • Gently fold in the raspberries then pour into your loaf tin.
  • Bake the banana bread for 30-35 minutes, checking after about 25 minutes. The cooking time will depend on your oven.
  • The bread is done when a knife comes out clean.
  • Serve warm with a little home made jam and butter.


Pour 1 cup of full fat milk into a jug. Take 1 tablespoon of milk out of the jug and add back to the container of milk.
Add 1 tablespoon of apple cider vinegar, white vinegar or lemon juice to the 1 cup of milk. Stir and leave to thicken for a couple of minutes.
This is buttermilk.

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