Banana and maple bread

Nutty, dense and wonderfully moist, this divine banana and maple bread is beautiful toasted or fresh with a dollop of butter.

  • 15 mins preparation
  • 1 hr cooking
  • Serves 8
  • Print


Banana and maple bread
  • 125 gram softened butter
  • 1/2 cup caster sugar
  • 2 lightly beaten eggs
  • 2 tablespoon gluten-free maple syrup
  • 1 cup (2 ripe) banana, mashed
  • 1/2 cup gluten-free self-raising flour
  • 3/4 cup gluten-free plain flour
  • 1/4 cup rice flour
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 cup walnuts, chopped
  • honey or butter, to serve


Banana and maple bread
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 10cm x 20cm loaf pan, allowing baking paper to overhang 2cm on long sides.
  • 2
    In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in syrup.
  • 3
    Fold in banana, then add combined sifted flours and soda. Fold in half nuts.
  • 4
    Spoon into pan. Smooth surface. Sprinkle with remaining nuts.
  • 5
    Bake 55-60 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes. Turn out onto a wire rack to cool completely. Serve in slices, with honey or butter.


You can replace maple syrup with honey, if preferred.

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