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Step-by-Step Gluten-Free Banana Bread

One of the easiest tea-time treats to bake must be this gluten-free banana bread. I have been making this recipe over and over for a few years now. So it is thoroughly tested! Let me show you step-by-step how to make this banana bread!

The ingredients

In our household, we try to cut back on carbs and wheat. That means searching for substitutes when you’d like to bake something. Now, not all bakes can be transformed to wheat-free or gluten-free versions, but this banana bread can easily be made using alternatives. In this case, I am using a combination of buckwheat flour and ground almonds.

You can use shop bought ground almonds or use whole almonds (with or without their skins) and ground them yourself. I can easier get hold of whole almonds, so I use these. Make sure that they are unsalted and raw!

When reducing the amount of carbs, using a substitute for refined sugar is very important. Instead of sugar, I add chopped dates to the banana bread to sweeten it a little. The bananas themselves add sweetness as well. Depending on the chocolate and dried fruits you use, you can make this cake completely free from refined sugar as well.

Finally, the key to a tasteful banana bread is to use very ripe bananas! They can even be riper than the ones shown here.

Preparation

When baking, I am usually very organised and I prepare my ingredients in different bowls. All ready for use!

I start by putting the ingredients for the filling into a small bowl which I set aside for later use.

I measure the dry ingredients using a kitchen scale and I put them in another bowl.

Making the mixture

I will guide you through the process using step-by-step photos:

1. Combine the bananas, dates and vegetable oil in a large mixing bowl. Do not add the eggs yet!
2. Use a stick blender to mix the bananas, dates and oil into a smooth paste
3. Change to an electric whisk and add the eggs one by one, mixing between adding
4. When all eggs are in, continue mixing for another minute or so. This will add some air to your banana bread

5. Add the dry ingredients by using the electric whisk on a low speed until just combined
6. Use a spatula to fold in the ingredients for the filling
7. Line a loaf tin with baking parchment. I use clothes pegs to keep the parchment in place while adding the mixture to the tin
8. Top with a few nuts for decoration if you like and put the tin in a pre-heated oven

Nobody likes to eat a partially uncooked banana bread so it’s important that you check whether it is completely cooked or not. After a baking time of 45 minutes, put a wooden skewer into the centre of the bread, leave it for a few seconds and pull it out again. If the skewer comes out completely clean, our cake is done. If not, put it back in the oven for a few minutes and check again. Remember that every oven is different so the baking time given here might be adjusted.

When your banana bread is cooked completely, take it out of the oven and leave to cool in the tin for about 10 minutes. Then transfer your cake to a wire rack and remove the baking parchment. Leave to cool completely.

Enjoy!

Then… take a slice and enjoy!

I really hope you give this recipe a try and enjoy it! Please let me know in the comments what you think of it! I would love to hear!

Bewaren

Bewaren

Print Recipe
Step-by-Step Gluten-Free Banana Bread
An easy to make, gluten-free and tasteful banana bread filled with chocolate, raisins and pecan nuts!
Cuisine Gluten-free
Prep Time 30 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Wet ingredients
  • 4 bananas very ripe, in large chunks
  • 8 dried dates finely chopped
  • 75 ml vegetable oil sunflower or rapeseed
  • 4 eggs large
Dry ingredients
  • 100 g ground almonds with or without skins
  • 100 g buckwheat flour
  • 2 tsp baking soda also called bicarbonate of soda
  • 1 tsp ground cinnamon
Filling
  • 50 g desiccated coconut
  • 50 g dark chocolate in small chunks
  • 50 g raisins
  • 50 g pecan nuts chopped
Tools
  • 30 cm loaf tin lined with baking parchment
  • stick blender and whisk
Cuisine Gluten-free
Prep Time 30 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Wet ingredients
  • 4 bananas very ripe, in large chunks
  • 8 dried dates finely chopped
  • 75 ml vegetable oil sunflower or rapeseed
  • 4 eggs large
Dry ingredients
  • 100 g ground almonds with or without skins
  • 100 g buckwheat flour
  • 2 tsp baking soda also called bicarbonate of soda
  • 1 tsp ground cinnamon
Filling
  • 50 g desiccated coconut
  • 50 g dark chocolate in small chunks
  • 50 g raisins
  • 50 g pecan nuts chopped
Tools
  • 30 cm loaf tin lined with baking parchment
  • stick blender and whisk
Instructions
  1. Pre-heat your oven to 175˚C/350˚F/gas 4. Line your loaf tin with baking parchment.
  2. Put the ingredients for the filling in a small bowl and set aside.
  3. Measure the dry ingredients in a separate bowl and set aside as well.
  4. In a large bowl, combine the banana chunks, the chopped dates and the vegetable oil. Use a stick blender to mix these ingredients to a smooth paste.
  5. Change to a whisk and add the eggs one by one, whisking the mixture between adding the eggs. After adding the last egg, continue whisking for a minute. This will add air to your banana bread.
  6. Using the whisk on low speed mix in the dry ingredients until just combined.
  7. Using a spatula fold in the ingredients for the filling until just combined.
  8. Carefully spoon the cake mixture into the prepared loaf tin. Bake in a pre-heated oven for 45 minutes. Extend the baking time when a skewer inserted to the middle of the cake does not come out clean.
  9. When done, leave to cool in the tin for about 10 minutes, then transfer your banana bread to a wire rack and let it cool down. Enjoy!
Recipe Notes
  • Due to the use of ground almonds and buckwheat flour, this banana bread is gluten-free
  • The only added sugar in this banana bread is in the chocolate you use. You can either leave out the chocolate or choose an alternative without added sugar to make your banana bread completely free from refined sugar.
  • Use very ripe or overripe bananas! Fresh ones will not work!
  • Do you have some overripe bananas left but don't want to use them right away? Put them in a freezer bag, seal and store in the freezer up to a few months.
  • Vary the ingredients used for the filling by using other nuts (e.g. walnuts) or other dried fruits (raisins or apricots for instance).
  • Be careful when using fresh fruits because of the moisture they will add to the bread. Your banana bread might be a bit soggy.

A handy dandy tip: I use clothes pegs to keep the parchment in place while putting the cake mixture in the tin.

Store your banana bread in an airtight container in the fridge for 3-4 days. Leftovers can be frozen as well!

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