Banana Loaf an old favourite & a new gluten free one


Hands up who doesn’t like banana bread?  I know that there is discussion about whether it should be called a bread or a cake so I’m going neutral and calling these ones loaves.  It’s like muffins and cupcakes, what is the difference?

I’m posting 2 recipes today as I have an all time favourite to share, unfortunately no idea where I originally got it from as it’s been written on a scrap of paper for years, sorry. I’ve been working on a gluten free version, and I think I may have just about cracked it. Scroll down a bit further for that one.

I also like the Thermomix one from the “Every Day Cook Book” but I halve the amount of sugar and it still tastes good.

Do you have an old faithful Banana Bread recipe?

Timesaver Tip: Save some for lunch boxes by slicing them, wrapping up in several layers of cling wrap and freezing them (up to 2 months) for when you need them.  Also if you have some bananas that are too ripe just put them in the freezer so that you have a stash for when you are ready to make the loaf.  They defrost very quickly.

Ye Olde Favourite Banana Loaf Recipe



125 g unsalted butter, melted and cooled

3 over ripe bananas

1/2 C raw caster sugar

1 egg

1 tsp vanilla extract

1 tbsp cinnamon

pinch cloves

1 1/2 C plain flour

1 tsp baking powder

pinch sea salt

handful of chopped walnuts for the top if no nut issues


Preheat oven to 180 degrees and line a big loaf pan with baking paper

Mash the banana with a fork in a large bowl.  Add the melted butter, sugar, egg, vanilla, cinnamon and cloves and mix to combine.

Sift in the flour, baking soda & salt.  Mix until just combined

Pour into the tin and sprinkle the top with chopped walnuts if you are using them

Bake in the oven for 50 minutes to an hour or when an inserted skewer comes out clean

Cool in the tin for 15 minutes then turn out onto a wire cooling rack.

Banana Loaf - Gluten Free & with a Thermomix method too


  • 3 ripe bananas
  • 130 g unsalted butter, softened
  • 75 g raw caster sugar
  • 2 eggs
  • 220 g flour in total I use a mix of
  • 60 g buckwheat flour
  • 60 g sorghum flour
  • 40 g coconut flour
  • 60 g Amaranth
  • (you could replace any one of these quantities of flour with a premix GF plain flour)
  • 2 tsp Baking powder
  • pinch sea salt
  • 1 tsp bicarbonate soda
  • 100g milk
  • 2 tsp vanilla extract
  • 1 Tbsp Cinnamon


  1. Preheat the oven to 180 degrees. Line a loaf tin with baking paper and set aside.
  2. Put bananas in mixing bowl and mash with a fork (TM 5 seconds / speed 6)
  3. Add butter and sugar and beat through (TM 20 secs / speed 4. Scrape sides of bowl)
  4. Mix through eggs (TM 10 sec / speed 4)
  5. Add all remaining ingredients and combine (TM 20 secs / speed 4)
  6. Pour into prepared loaf tin and bake 50 minutes to an hour or until an inserted skewer comes out clean
  7. Cool in tin for about 15 minutes and then turn out onto a wire cooling rack to finish cooling.
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2 comments on “Banana Loaf an old favourite & a new gluten free one

  1. amanda
    June 3, 2017 at 11:38 am

    Hi there
    I’ve just made this GF version, but wanted to check that you meant 100MLS of milk not 100grams?
    I love finding good GF recipes, especially for baking. We have one coeliac 13 year old, so I’m always on the look out.

    • Vicki
      June 8, 2017 at 9:29 pm

      Hi Yes I did so sorry for the confusion. Vicki

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