Bananarama…Gluten free banana bread


When i lived in Sydney on my gap year i tried banana bread for the first time. Typically, i didn’t try it until i was about to come home thinking ‘i didn’t like cake’ and ‘i don’t like fruit or veg in my cake’. Well, i fell in love! The cute little cafe right outside my apartment (Speed Bar, Park Street!)  sold the best banana bread, slightly heated, moist, bananary (is that a word?!) and just so delicious. Who cares about the calories!

Well, years later, and here i am with my very own gluten free version of my banana bread. Its taken me a while to perfect it, but i am there! I hope you enjoy this as much as i do!


110g soft butter

110g caster sugar

2 large eggs

4 ripe (and very soft) bananas

175g rice flour

50g cornflour

2tsp baking poder

50g saltanas (you can put in any fruit you like here)

25g GF oats (optional)

1tsp nutmeg

1tsp cinnamon


  1. Preheat over to 180 degrees
  2. Grease a 2lb loaf tin
  3. Mix the butter & sugar together with a whisk until fluffy. Slowly add the eggs, one at a time and mix thoroughly. Next add the bananas, and then all the dry ingredients. Simple as that!
  4. Pour the mixture into the tin & pop it into the oven for 60 minutes (until cooked through, some ovens may need a little longer

Cool on a rack for a few minutes before eating a huge slice for quality assurance purposes 🙂

Easily frozen – i would recommend separating each slice with some greaseproof paper.

I hope you enjoy as much as i do 🙂

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