
Banana bread is a staple in our home. I seem to need bananas in my diet as a week in France without eating any resulted in lots of cramps in my calves. So when we got home I had a go at making gluten-free banana bread.
My first attempt was a paleo version which was a total disaster as the tapioca flour made the bread a weird jelly like consistency – it was eaten (but not by me)! The banana bread I made on Monday was lovely with sweet potato in it – so I am happy to share the recipe with you all. I hope you enjoy it as much as we have been! I love getting healthy ingredients like veg and flaxseed into Aars in these hidden forms 😀
Gluten-free Banana Bread! – Ingredient List

water, ground flaxseeds, bananas, oil, demerara sugar, ground cinnamon, fresh nutmeg, ground mixed spice, baked sweet potato, gluten-free self raising flour, bicarb of soda, cider vinegar, salt
Gluten-free Banana Bread! – Process (makes 2 loaves)
- Preheat oven 190 C
- Pop a sweet potato in to bake for about ½-¾ hour (depending on size)
- Line two bread tins with cases (paper or silicon)
- In a cup add:
- Stir and leave to congeal
- In a bowl mash up the following:
- 2 large ripe bananas
- 2 Tbs oil (sunflower or coconut)
- ½ C demerara sugar
- 2 tsp cinnamon (we heap these as Aars loves cinnamon)
- a good grating of fresh nutmeg (about ¼ of a nut)
- ½ tsp mixed spices
- ½ C baked and skinned sweet potato
- 1 C gluten-free flour
- 1 tsp bicarbonate of soda
ready to bake - 1 tsp cider vinegar
- pinch of salt
- Add the watery flax egg into the mix
- Once mixed (doesn’t need to be smooth, lumpy is good) dollop into the waiting loaf tin
- Pop into the oven for 30 mins. (use a skewer to check)
- Leave in tin for about 5 mins after getting out it of the oven
- Then place on cooling rack
- We like to dive in whilst they are still a little warm – slice a chunk off like bread…
Very yummy and simple to make with the added bonus of hardly any washing up! I tend to do one loaf and the rest of the mix as muffins which make a great packed lunch treat!
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