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Banana Bread (Gluten-Free)

By Teresa Cutter

Banana Bread (Gluten-Free)
Banana Bread (Gluten-Free)

What's great about it

This makes a nice change from typical store bought and cafe style banana breads that are generally high in refined white flour, sugar and saturated fats. I love using macadamia nut oil when baking, it's a delicious source of monounsaturated fats that can help support good health and wellbeing. It's yummy on its own or topped with a little ricotta + honey. 


300 g ripe banana

3 organic eggs

60 g honey or organic maple syrup

60 ml macadamia nut oil

1 teaspoon vanilla essence

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1 tablespoon lemon juice

200 g almond meal

25 g ground flaxseed (linseed)



  1. Preheat your oven to 160°C - fan forced.
  2. Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, baking soda, and lemon (the lemon activates the baking soda). You can do this by hand in a large bowl or with a good blender such as a Vitamix.
  3. Add the almond meal and flaxseed and mix well.
  4. Lightly oil one loaf tin and then coat liberally with an extra almond meal or desiccated coconut - this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.
  5. Spoon batter into the tin and bake for 45  minutes to 1 hour (a skewer inserted into the centre should come out dry).
  6. Cover the top with foil if over-browning.
  7. Remove from the oven and allow to cool before turning out the loaf.
  8. Keeps in the fridge covered for up to 1 week.

Notes and Inspiration

Serving Suggestions:

Ricotta + Honey

Almond Butter

Plain + Simple

Sliced banana + blueberry + raw honey

I love to decorate the top of my banana bread before baking with sliced banana or a handful of chopped walnuts and a light sprinkle of cinnamon.

To pump up the protein - Add 2 tablespoons of my Healthy Chef WPI or Organic Pea in place of the flaxseed.

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