banana bread

  • Yield:

    2 loaves
  • Cooking Method:

  • Prep Time:

    12 mins
  • Cook Time:

    30 mins
banana bread

This banana bread is beautiful! No gluten, no gluten-free flour - just brown rice flour and oats. The spices give it a wonderful warmth and cosy flavour - you may want to reduce the amount of cinnamon and ginger as I am aware that I am a little heavy handed with my spicing as we LOVE them in our home!  This is a super simple recipe, which your children will enjoy helping you make and bake. The other bonus is that there is no need for icing (in my opinion!)


  • 2 large ripe bananas 
  • 2Tbs sunflower oil
  • 2 Tbs ground flaxseed
  • ²⁄3 C m!lk alternative (we used koko a coconut m!lk)
  • ¹⁄3 C water
  • 1 tsp cider vinegar
  • ½ C soft brown sugar
  • 1 Tbs  ground cinnamon (we heap these, as Aars loves cinnamon)
  • 1 Tbs ground ginger
  • ½ tsp nutmeg (freshly grated if possible)
  • 1 tsp mixed spice
  • 1C gluten-free oats
  • ½ C brown rice flour
  • 1 tsp bicarbonate of soda


  1. Preheat your oven to 190º C (fan) & place the bread cases in their tins.

  2. In a large bowl combine all the ingredients in the order provided above. Once mixed (doesn’t need to be smooth, lumpy is good) pour the mix into the waiting cases.

  3. Pop into the oven for about 30 minutes (use a skewer to check the loaf in the middle – when it is cooked through the skewer will come out clean).

  4. Leave them in their tins for about 5 mins after getting out of the oven before placing on cooling racks. We love eating this bread warm from the oven with a little spread melting on top! 


These are great fun to make with your children - they will love mashing up the bananas, and mixing everything together.