Glutenfree Banana Bread

Glutenfree sweet deliciousness

The perfect merienda (afternoon tea) sweet treat. Moist, sweet but not too sweet, and with a touch of crunch. On the rocks, lightly toasted or topped with home made almond butter. Easy, delicious and nutritious, your soon to become favourite afternoon treat.

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Glutenfree Banana Bread

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Total Time:

50–60 minutes

Yield:

1 large loaf

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This isn't just banana bread; it's a slice of pure, nourishing comfort. We've replaced refined flour with a power duo—fiber-rich oat and antioxidant-packed buckwheat—to create a moist, fluffy loaf. It’s packed with slow-release energy, healthy fats from walnuts, and zero refined sugar, making it the ideal clean-eating treat. This is your foolproof recipe for transforming those spotty bananas into holistic gold.

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Ingredients

Dry ingredients

225g gluten free oat flour

40g buckwheat flour

1 1/4 tsp baking powder

1 tsp baking soda

½ tsp salt

Wet ingredients

4 large overripe mashed bananas (525g)

66ml agave syrup

66ml dairy free milk

Mix-ins

150g walnuts

50g fresh blueberries

Instructions

1. Preheat and Mash: Preheat the oven at 170ºC. Mash the bananas in a bowl.
2. Combine ingredients: Whisk all the dry ingredients together in a bowl. Whisk all the wet ingredients in a separate bowl.
3. Mix Batter: Fold the wet ingredients into the dry to form a batter. Then, gently fold in the chopped walnuts and fresh blueberries.
4. Bake: Spoon the batter into a silicon loaf tin greased with coconut oil. Bake for 40 to 50 min or until firm to touch and a skewer inserted comes out slightly moist (see Chef's Notes). Transfer to a wire rack to cool completely. Best enjoyed lightly toasted.

Chef’s Notes

Tip Baking Test: For a perfect bake, a skewer inserted near the center should come out slightly moist, but not fully runny. The total bake time can be 40–50 minutes, depending on your oven.

Tip Even Baking: For uniform baking rotate the tray after 20 minutes. Whisking the dry ingredients will allow for the baking powder to distribute evenly throughout the dough for an even bake.

Tip Ingredients: for the oat flour simply blend certified gluten free oats into flour in a blender or food processor.

To Serve: This recipe is moist, best enjoyed the next day toasted with some almond butter.

Storage: Holds up to 3 days wrapped at room temperature. For long-term storage, cut into thin slices with a serrated knife and store in the freezer for up to 3 months.

Allergens: Contains Walnuts.

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