Gluten-free banana bread

This will be your new go-to banana bread recipe and its gluten-free so everyone can enjoy it.

  • 15 mins preparation
  • 1 hr cooking
  • Makes 15 slices
  • Print
This recipe comes from the Australian Women's Weekly new cookbook Gluten-Free Baking


Gluten-free banana bread
  • 125 grams (4oz) butter, softened
  • ²⁄³ cup (150g) firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup (280g) mashed ripe banana
  • 1½ cups (200g) gluten-free self-raising flour
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon cinnamon
  • ½ cup (50g) milk powder
  • ½ cup (125ml) milk or nut-milk
  • ½ cup (60g) coarsely chopped walnuts, plus extra for decorating
  • 1 medium banana (200g), halved lengthways
  • 1 tablespoon demerara sugar


  • 1
    Preheat oven to 180°C/350°F. Grease an 11cm x 30cm (4½in x 12in) loaf pan (top measurement); double line base and sides with baking paper, extending the papers 2cm (¾in) over the sides.
  • 2
    Beat butter, brown sugar and vanilla in a medium bowl with an electric mixer until light and creamy. Beat in eggs one at a time. Stir in banana and combined sifted flour, baking powder, cinnamon and milk powder, alternately with the milk. Stir through chopped walnuts. Spoon the batter into the pan; level the surface.
  • 3
    Bake loaf for 15 minutes. Remove from oven. Place banana halves on top of loaf, cut-side up, then sprinkle with extra walnuts and demerara sugar. Quickly return to oven and bake for a further 45 minutes or until a skewer inserted into the centre comes out clean.
  • 4
    Leave loaf in pan for 10 minutes, before turning, top-side up, onto a wire rack to cool. Serve sliced, warm or room temperature.


You will need about 2 ripe bananas to yield 1 cup mashed banana. Store bread in an airtight container for up to 3 days or freeze for up to 1 month.

More From Women's Weekly Food