Gluten Free Banana Bread

Time to use my over ripe frozen bananas !

I have watched a bunch of bananas ripen and then over ripen for way too long now. It is definitely time for some banana bread! A slightly different version to what i grew up eating though..
For health reasons i have been off gluten, sugar, yeast and dairy for a few weeks now and thought this would be a great opportunity to treat myself, paleo style !

I absolutely love Teresa Cutter’s recipes. Creative and delicious, The Healthy Chef is always inspiring me to convert my old baking recipes into new and healthier versions. Check out her website !
I used her recipe with a few extra additions for crunch and my favourite…coconut !

Be careful when using frozen bananas, i think next time i will use over ripe fresh bananas as my mixture was a bit too wet.
You can also make your own almond meal! Using blanched or unblanched almonds, pulse in a food processor or coffee bean grinder until you have a course crumb. Do not over do it otherwise you will end up with almond butter! Sift the mixture, and voila!

Once cooked, serve warm with organic peanut butter, whipped cinnamon butter or some ricotta honey and walnuts.


Photos by my little prince, Daniel Nadel!


What you’ll need:

  • Loaf tin 10cm x 26xm, lightly greased and dusted with almond flour and/or desiccated coconut or alternatively you could line with baking paper


  • 50og mashed ripe bananas (about 3-4 bananas)
  • 1 small ripe banana for decorating – this is optional
  • 3 organic free range eggs, beaten
  • 2 tbsp organic honey or organic maple syrup
  • 1 tsp vanilla extract
  • 60g (1/4 cup) macadamia nut oil or cold pressed olive oil
  • 1 tsp ground cinnamon (i always add a little more as i go along because i LOVE cinnamon)
  • 1/2 tsp baking soda (just add 1 tbsp lemon juice to 1/2 tsp baking powder)
  • 200g (2 cups) almond meal
  • 25g (1/4 cup) ground flaxseed or chia seeds
  • Dessicated coconut for sprinkling
  • 30g (handful+) of walnuts or pecans for sprinkling


  1. Preheat the oven to 160˚C
  2. Combine the smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. (The lemon juice activates the bicarb)
  3. Add to the mixture the almond meal and flaxseed and mix until well combined.
  4. Lightly grease your loaf tin then coat liberally with extra almond meal and/or desiccated coconut to prevent the loaf from sticking to the tin. Alternatively you can line the tin with baking paper.
  5. Spoon the batter into the prepared tin and bake for 45 minutes to 1 hour. Test your loaf by inserting a skewer into the centre of it – if it comes out clean the loaf is ready! Everyones ovens are different so don’t worry if yours takes longer, but also keep an eye on it. If it starts to brown too quickly cover the tin with foil and return it to the oven until cooked through.
  6. Remove from the oven and allow to cool before turning out the loaf

This recipe makes 1 loaf and it can be kept refrigerate for up to 1 week.



The Friday Baker. Xx

  • Posted

    7 April, 2014
  • Serves

  • Preparation

    15 minutes
  • Cooking

    1 hour


  • CASSIE 9 April, 2014 at 11:42 AM

    YUM steph!!! Just made the paleo banana bread – perfect for uni!1 hah. Photos are gorgeous too :) Keep it up xxxx

  • Sally Souter 7 September, 2015 at 8:05 PM

    I love this recipe.

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