Chunky Gluten Free Banana Bread

My cousin was getting engaged this weekend so all the family where it town. I planned to make a banana loaf for a picnic the day after the party but found out four of my relative where allergic to gluten. This recipe is my gluten free interpretation of one of my favourite every cakes. A rich and moist banana loaf. Not a soul could pick that this was not my regular banana loaf. Just delicious and amazing.

Prep Time

20 mins

Cook Time

60 mins


170 degC



Print Recipe


  • 2  cup Flour, All Purpose Gluten-free
  • 2  tsp Baking Powder
  • 1  tsp Bi-Carb Soda
  • 1/4  tsp Salt, Fine Pink Himalayan
  • 2  whole Egg
  • 1/2  cup Macadamia Oil, Cold Pressed
  • 1  cup Almond Milk
  • 1/2  cup Rapadura Sugar
  • 2  whole Banana

How to prepare

  1. Preheat your oven to 170 degC and highly oil an heavy loaf tin then line with baking paper.

  2. Whisk together the rapadura sugar and the eggs until they cream then slowly add the macadamia oil while whisking.

  3. Sift the Gluten Free Flour, baking powder, Bi-carb Soda and Salt into a large and heavy mixing bowl. Add the Egg mix and fold in slowly with the Almond Milk.

  4. Cut one of the bananas to form long 5mm thick oval discs. Keep about 1/2 the banana for that purpose. Put these aside to later top the loaf. Roughly mash the remaining 1 1/2 of the bananas and add to the batter. Roughly stir in.

  5. Pour the cake batter into the loaf tin and lay the banana discs diagonally across the top. Place the loaf tin into the oven and bake at 170 degC for 60 minutes or until a skewer that pierces the loaf removes mostly clean.

  6. Once cooked, remove form the oven and cool 10 minutes in the tin. Remove to a cooling rack and allow to cool completely. Do not be tempted to cut the cake while it is still lot as this will cause it to collapse.

Serve with Love

Health Attributes

  • Gluten Free
  • Vegetarian
  • Wheat Free
  • Dairy Free

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