Banana Bread (Gluten-Free)
By Teresa Cutter
What's great about it
This recipe is from my cookbook Purely Delicious. It's probably one of the most downloaded recipes on The Healthy Chef website and it makes a nice change from the typical store bought banana breads that are generally high in refined white flour and sugar. I love using macadamia nut oil and olive oil when baking, both are 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 or almond butter. Enjoy.
300 g ripe banana, smashed
3 organic eggs
80 ml maple syrup or honey
80 ml macadamia nut oil or extra virgin olive oil
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons gluten free baking powder
250 g almond meal
Preheat your oven to 160°C - fan forced.
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs and baking power.
Add the almond meal and mix well.
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.
Spoon batter into the tin and bake for 45 minutes.
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Keeps in the fridge covered for up to 1 week.
Notes and Inspiration
Ricotta + Honey
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
More healthy recipes from Teresa Cutter
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