Gluten-free banana bread
- ¾ cup gluten-free baking mix
- 1 ½ teaspoons gluten-free baking powder
- ¾ cup LSA (ground linseed, sunflower, almond)
- 1 cup castor sugar
- 3 eggs, lightly beaten
- 4 ripe bananas, peeled, mashed
- ¼ cup olive oil
- 1 teaspoon vanilla extract
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1 Preheat oven to 180°C. Grease and line a 4-cup-capacity loaf tin with baking paper.
2 In a large bowl, combine baking mix, baking powder, LSA and sugar. In a separate bowl, beat together remaining ingredients.
3 Stir egg mixture into dry ingredients. Pour into loaf tin and bake for 1 hour, covering with foil if top of bread becomes too dark. Remove from oven. Cool 10 minutes in tin then turn out onto a wire rack to cool completely.
125g butter, 1 cup castor sugar, 2 eggs, 375ml sour cream, 2 bananas, 1 3/4 cups self-raising flour, 1/4 cup brown sugar, 1/4 cup almonds
What we did
- Replaced butter with more bananas
- Replaced sour cream with olive oil
- Swapped flour for gluten-free flour
- Removed brown sugar
- And cut the cost!
Traditional banana bread (per serve)
Total energy 1750kJ Total fat 22g (12g saturated fat)
HFG gluten-free banana bread (per serve)
Total energy 1300kJ Total fat 11g (2g saturated fat)
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 2g
Dietary fibre 3g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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I used gluten free plain flour plus 1 and 1/2 teaspoons baking powder. You could also use Gluten Free Self Raising flour.
Instead of LSA I used almond meal and a mix of different nuts and seeds from the pantry.
I replaced the castor sugar with 1/2 cup of coconut sugar and it was absolutely sweet enough.
I used grapeseed oil instead of olive oil. I think any other vegetable or nut oil would be fine.
This banana bread is delicious and easy to make. It is so much better than any of the banana breads we’ve had in a cafe.
It is a classic “are you sure this is gluten free?” That’s how good it is 🙂