Easy gluten free banana bread

    (4)
    1 hour

    This easy gluten free banana bread made with ripe bananas, honey, nutmeg, flaxseed and pecans will keep you coming back for more. Use walnuts instead of pecans and add chocolate chips if you like.


    16 people made this

    Ingredients
    Serves: 10 

    • 3 large ripe bananas
    • 1 egg
    • 180g gluten-free flour
    • 4 tablespoons honey
    • 4 tablespoons vegetable oil
    • 2 tablespoons milled flaxseed
    • 1 tablespoon vanilla extract
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon xanthan gum
    • 1/2 teaspoon ground nutmeg
    • 1 dash salt
    • 60g chopped pecans

    Method
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Line a loaf tin with baking parchment.
    2. Mash bananas in a large bowl. Add egg; beat until combined. Mix in flour, honey, oil, flaxseed, vanilla extract, baking powder, bicarbonate of soda, xanthan gum, nutmeg and salt. Fold in pecans. Pour mixture into the lined loaf tin.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 50 to 60 minutes.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (3)

    LindaDean
    0

    Xanthan gum is bad for the good bacteria in your gut. We need more recipes without gums. There are gum free nut milks now (Rude Health for example) but many of the gluten free products in supermarkets still have xantham gum, so it's good to bake our own without gums. http://reclaimingvitality.com/microbiome/  -  20 May 2018

    by
    0

    I just made this. Modified as follows: added 1T. gf all purpose flour (for altitude), only used 2 t. regular vanilla. Baked at 355 degrees, for 50 min. DN use parchment paper, greased the loaf pan. Used scant 1/3 c. walnuts and 1/3 c. choc. chips. It is delish!!! Not too sweet. Great texture, rises nicely. Will definitely make again! Yum!  -  29 Aug 2018  (Review from Allrecipes US | Canada)

    by
    0

    At first, I didn't care for this. I thought it was moist and even fragrant, but found the taste to be somewhat bitter and the banana taste was hard to detect. After a friend suggested freezing some slices to be toasted later - wow! I changed my mind. I really enjoyed its second life. Easy to make being a one-bowl mess, this a keeper recipe. Next time, I'll add another banana. Thank you for the recipe.  -  03 Jan 2017  (Review from Allrecipes US | Canada)