Gluten Free Banana Bread

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My kitchen is suffering a plague of tiny, extremely irritating fruit flies and in an effort to get rid of them I have taken to keeping all my fruit and vegetables in the fridge, the downside of this is that I forget what produce I have and so I keep finding wrinkled old apples and weeping, leathery mangoes rolling around the vegetable crisper. This week I found three very black bananas and what can you do with these except make banana bread, every cloud, silver lining and all that.

I rang my Mum for her recipe and she started laughing, my sister had called her not ten minutes earlier looking for the same recipe as she also had some sad bananas to use up.

I tweaked my Mums recipe slightly as I like to use soft dark brown sugar with bananas as  think it gives a lovely caramel flavour, I also added some vanilla and also a teaspoon of psyllium husks. A pet peeve of mine is wet rather than moist banana bread and I was hoping the psyllium husks would give me a moist sponge rather than a dense damp loaf. It definitely worked and although mu Mum does make a gluten free version of this bread without psyllium husks and it works really well so please consider it optional, I have a bag that needs to be used so I am going to experiment with it in as many recipes as I can.


3 ripe bananas

2 large eggs

1 teaspoon vanilla extract

1 &3/4 cups of gluten free self -raising flour ( I used Aldi as it is what I had to hand)

1 teaspoon of psyllium husks (optional)

1 teaspoon of gluten free baking powder

Pinch of salt

125 grams of unsalted butter

1 cup of soft dark brown sugar

light brown sugar for sprinkling


preheat the oven to Gas 3/ 170 / 325f


Cream together the butter and sugar until light and fluffy

Beat in the eggs one at a time

Mash the bananas very well and add to the batter with the vanilla extract, beat until everything is combined

Mix together the flour, baking powder and salt and then fold in to the batter


Pour the batter in to a buttered and lined loaf tin and sprinkle on a good bit of light brown sugar

Bake in a pre -heated oven at  gas 3/ 170/ 325 f for 60 minutes or until a cake tester comes out clean.


This recipe couldn’t be easier and is delicious warm from the oven or a day old slathered in butter. I left a loaf in my office kitchen and it was demolished in about a half hour by people who aren’t celiac and they all gave it an enthusiastic thumbs up.

Gluten Free Banana Bread



I have tried a few recipes for gluten free Banana Bread in the past but for some reason they all seemed to stay wet and heavy in the centre as if they never fully cooked through. What I was looking for was something a bit more of a bread than a cake, a loaf that could be sliced and thickly slathered in butter, a bit of comfort food on a rainy day. My Mum has been telling me about this recipe for Sam Preston’s Banana Bread for ages now, she makes it for my nephew who is celiac and it has always worked perfectly for her. This is a really easy recipe in terms of ingredients and instructions so if you are new to Gluten Free baking this would be a good recipe for a first attempt. The original recipe doesn’t include walnuts but I loved the added texture, I was also seriously considering adding some chopped dark chocolate and I think I definitely will next time.




3 over -ripe bananas
2 eggs
1 3/4 cups Doves Farm Gluten Free Flour
125 grams butter
1 cup soft brown sugar
1 teaspoon of GF baking powder
pinch of salt
100 grams of chopped walnuts


Preheat the oven to Gas 4/ 180/ 350f

• Butter and line a loaf tin
• Mash the ripe bananas in a bowl and set aside
• Cream the butter and sugar together until fluffy
• Add the eggs beating until combined
• Beat in the mashed banana
• Sift together the flour, salt and baking powder
• Using a wooden spoon rather than your mixer stir the flour in to the banana batter
• Stir in the chopped walnuts
• Scrape the batter in to the prepared tin and place in the oven
• Bake for 55 to 60 minutes, test with a skewer to make sure the centre of the cake is cooked through.
• Allow to cool in the tin for a few minutes before tipping the bread out on to a cooling rack.


When the loaf is cooled slice away, layer on some butter and enjoy. When storing the cake wrap it tightly in baking parchment and tinfoil so that it doesn’t dry out as cakes baked with GF flour tend to dry out quickly.