Gluten free banana bread

Gluten free banana bread – gluten free, wheat free, grain free, refined sugar free, clean and paleo friendly.

Growing up in Coffs Harbour meant you were surrounded by bananas. When dad first emigrated to Australia with mum in 1969, he left his high powered job in Paris and went straight into banana plantation work for a friend of his. We always lived near a banana plantation of some sort and even visited “The Big Banana” (one of Coffs Harbour’s iconic attractions) on one of our family outings. It’s no wonder that bananas are a big part of my life and to this day they are my food of choice when I need a quick fill me up.

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Dad’s first job in Australia on a banana plantation.

Bananas are a versatile fruit that can be made into a number of different recipes whether it’s to thicken a smoothie or to make a 1 ingredient ice cream or even a banana bread which I had tried to perfect for some time now. l’m pleased to say I finally made a recipe I was happy with. This nourishing, gluten free banana bread can be eaten for breakfast or any time of the day. I’ve used a banana sliced in half on top to give it extra taste and moistness factor.

I’ve used blanched almond meal/flour here as I do with most of my baking. Blanched almond meal is skinless ground almonds and gives baked goods a lighter taste. You can find it in the baking section of a lot of supermarkets or at health food shops and it won’t always be referred to as blanched. If you can’t find blanched you can use regular almond meal which is ground almonds with the skin on. It’s a bit like using regular flour vs wholewheat. Skinless almonds will yield a lighter result. Keep an eye on it after the 30 minute baking mark as it can become a bit dry if left for too long. Insert a skewer and see how it’s going. Ideally you want enough rise (especially with the bananas on top) but you still want it to be moist. As with any almond flour baking, it’s usually best to under bake so if your skewer is a little dirty then it’s fine to take out of the oven. If it’s wet though, just pop it back in the oven and check again after 5 minutes.

I hope you enjoy it.

Love, Tash x

Ps If you want to see what I get up to in the kitchen including my experiments you can follow me on instagram.

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Here’s an overview on what to do


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Thoroughly combine dry ingredients so the baking powder is dispersed properly through the mix.
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Whisk eggs, vanilla and honey.
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Add wet ingredients plus mashed banana to dry ingredients and mix till combined.
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Pour mixture into a baking paper lined rectangular baking pan.
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Smooth mixture with back of spoon.
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Gently place sliced banana on top.
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Bake in a preheated 160 degree C oven for around 40 minutes or until an inserted skewer comes out slightly dirty.

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Why this is so good for you

Bananas help combat depression, build strong bones, strengthen the nervous system, protect against type 2 diabetes, lower blood pressure, strengthen your blood, help regulate bowel movement, provide relief from acid reflux and heartburn and help prevent kidney cancer.

Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.

Arrowroot (starch) helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.

Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.

Honey helps reduce the risk of heart disease, reduces ulcers, reduces throat irritation, strengthens the immune system, enhances performance and topically can help treat infections.

Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.

Vanilla aids digestion, regulates blood sugar, reduces nervous tension, helps prevent PMS and keeps the heart strong.

Cinnamon is anti-clotting, helps treat candida, helps reduce blood sugar levels, protects against heart disease, reduces risk of colon cancer, provides cold and flu relief, helps fight against bacterial and fungal infections and helps prevent Alzheimer’s Disease.


Gluten free banana bread

* As with all my baking recipes, I measure my flours by filling the cup then tapping on the bench top 2 or 3 times so contents settle, then refill to the top and level off with a knife. If you don't fill your cup this way, you may find your mixture will turn out too wet.


  • 2 cups blanched almond meal (skinless, finely ground almonds)
  • 1/2 cup arrowroot (or tapioca starch)
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup honey
  • 2 eggs (free range or organic)
  • 1 teaspoon vanilla
  • 1 cup mashed overripe bananas (2 large bananas) + 1 large banana, sliced lengthwise


  1. Preheat oven to 160 degrees C.
  2. Combine dry ingredients, stir very well so the baking powder is evenly distributed throughout.
  3. Whisk eggs, honey and vanilla in a small bowl. Add to the dry ingredients along with the mashed banana and mix until just combined.
  4. Pour mix into a baking paper lined loaf tin and arrange banana slices gently on top.
  5. Bake for around 40 minutes or until inserted skewer comes out slightly dirty.
  6. Allow to cool completely before removing from tin.

One thought on “Gluten free banana bread”

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  1. Marcus Luedi|

    Hi Natasha,
    It was great to see me as a banana grower some nearly 50 years ago. These were great times and I still love bananas. Your recipes are great and inviting. Well done. I wish I could taste ond right now.
    Congratulations and have a great weekend.Love Dad xox

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