Gluten-Free Banana Bread

Gluten-free banana bread is a dream for anyone with coeliac disease, or simply if you want to stay away from gluten. This banana bread tastes just as good as any classic recipe, except it’s gluten-free. This recipe will quickly become a family favourite and you’ll find yourself making it time and time again. Full of delicious and warming flavours like cinnamon and soft brown sugar, they pair perfectly with the banana in this recipe for spongey, soft and utterly irresistible banana bread. Just make sure you use bananas that are very ripe – even if you think they are overripe, they’ll work even better and add more flavour to your banana bread.

Gluten-Free Banana Bread

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Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

Servings 8

Ingredients

  

• 300 g gluten-free self-raising flour
• 2 tsp gluten-free baking powder
• 125 g soft brown sugar
• 1/4 tsp ground cinnamon
• 125 g butter melted, cooled slightly
• 125 ml milk
• 2 eggs
• 3 large ripe bananas mashed
• butter to serve
• maple syrup to serve

Instructions

 

• Preheat the oven to 170°C/325°F/Gas Mark 3. Grease a 21 x 11 cm (81⁄4 x 41⁄4 in) loaf tin. Line the base of the tin with baking paper.
• Sift the flour, baking powder, sugar and cinnamon into a large bowl. In a separate bowl, whisk the butter, milk and egg together. Add the milk mixture to the dry ingredients with the mashed bananas. Use a wooden spoon to mix until well combined.
• Pour the mixture into the prepared tin and smooth the surface with a spoon. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Set aside in the tin for 5 minutes before turning out onto a wire rack to cool. Serve warm or at room temperature. Cut into slices, spread with butter and drizzle with a little maple syrup.

Notes

Need more ideas for gluten-free baking? Take a look at our selection of gluten-free cakes and bakes
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