Banana Bread

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Banana bread is such a versatile cake.  It is great to take over to a friend's house because it can be easily transported and it tastes great with a cuppa or as a dessert!

I have made this recipe to be totally free from all 14 recognised allergens so no one misses out!

Feel free to top with chocolate chips, raisins or berries.  The recipe below is plain but all those toppings will work too!

Serves 12

Prep time: 5 minutes

Cooking time: 20 minutes

Total time: 25 mins


  • 3 ripe bananas, mashed

  • 100g golden caster sugar

  • 90ml vegetable or canola oil

  • 2 tsp vanilla extract

  • 225g gluten free plain flour

  • 3 tsp baking powder

  • chocolate chips, raisins, sultans, etc - toppings (optional)


  1. Preheat oven to 200 degrees C, 180 fan-assisted, gas mark 4.

  2. Grease a 2lb loaf tin with dairy free spread or line with a loaf baking parchment.

  3. Mix together the mashed bananas, sugar, oil and vanilla extract.

  4. Add in the flours gradually.

  5. The mixture should be quite sticky and not a usual runny cake mixture.  If the mixture is too 'doughy' add a little more oil.

  6. Put the mixture into the baking tin and bake for 20 minutes or until a skewer comes out clean.

  7. Leave to cool for 5 minutes before removing, serving or cooling.