•  
Baking

Gluten-free banana bread

A gorgeous allergy-friendly treat.
Gluten-free banana bread recipe by the Women's Weekly

Gluten-free banana bread

Rob Shaw/bauersyndication.com.au
10
55M
Profile picture of Women's Weekly Food

This recipe is also yeast-free, dairy-free and egg-free so it’s perfect to bring to a high tea where you’re not sure of everyone’s dietary requirements.

Looking for more banana bread recipes?

Ingredients

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 11cm x 21cm loaf pan; coat base and sides with desiccated coconut. Shake out excess coconut.
2.Combine banana, sugar, oil, baking powder and spice in large bowl, stir in extra coconut and meal. Spread mixture into pan; smooth surface.
3.Bake bread about 55 minutes. Stand in pan 10 minutes; turn, top-side up, onto baking-paper-covered wire rack to cool.

You will need 3 large overripe bananas (690g) for this recipe. This banana bread is good sliced and toasted. This recipe is gluten-free, wheat-free, yeast-free, dairy-free and egg-free.

Note
Profile picture of Women's Weekly Food
Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Afternoon tea All year Baking Banana Cake Coconut Dairy-free Dessert Egg-free Gluten free Less than 60 minutes Moderate Modern Australian Morning tea Mother's Day Serves 10 or more Spices

Related stories