Step-by-Step Gluten-Free Banana Bread
An easy to make, gluten-free and tasteful banana bread filled with chocolate, raisins and pecan nuts!
Servings Prep Time
12portions 30minutes
Cook Time
45minutes
Servings Prep Time
12portions 30minutes
Cook Time
45minutes
Ingredients
Wet ingredients
  • 4 bananasvery ripe, in large chunks
  • 8 dried datesfinely chopped
  • 75ml vegetable oilsunflower or rapeseed
  • 4 eggslarge
Dry ingredients
  • 100g ground almondswith or without skins
  • 100g buckwheat flour
  • 2tsp baking sodaalso called bicarbonate of soda
  • 1tsp ground cinnamon
Filling
  • 50g desiccated coconut
  • 50g dark chocolatein small chunks
  • 50g raisins
  • 50g pecan nutschopped
Tools
  • 30 cm loaf tinlined 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!