Banana Bread is the perfect mid-morning snack with a hot cup of tea on a chilly day!

We adapted a recipe from David Herbert’s Complete Perfect Recipes to make it Gluten Free.


Making it Gluten Free:

By using a Gluten Free flour mix it was pretty easy to directly swap it for the regular flour for a GF Banana Bread. Other changes that worked well were, using a ¼ cup of yoghurt and a ¼ cup of milk instead of buttermilk, using only a ½ cup of brown sugar and 2 nearly ripe bananas. 
The bananas were a happy accident, as we only had nearly ripe bananas and actually resulted in a softer less overwhelming flavour. 



1 ½ cups plain GF flour⠀
1 teaspoon baking powder⠀
1 teaspoon bicarbonate of soda⠀
¼ teaspoon of salt⠀
125 gram of unsalted butter, softened⠀
½ cup of sugar⠀
2 eggs, lightly beaten⠀
2 large very ripe bananas⠀
¼ cup of milk & ¼ cup of yogurt⠀
A handful of crushed almonds to serve⠀



Preheat the oven to 170 degrees, grease a 23x12cm loaf tin and line the base with baking paper. Another really good option is a loaf sized pyrex glass dish or similar. This means you’re not using baking paper and actually makes the process a lot easier as you can pour the mixture directly into the glass dish. ⠀

Sift together the flour, baking powder, bicarbonate of soda and salt. In a separate bowl, use an electric mixer to beat the butter and sugar for 3-4 minutes or until pale and fluffy. Gradually add the beaten eggs, mixing well after each addition.⠀

Mash the bananas with a fork and add to the butter mixture. Blend well to combine. Add the combined dry ingredients alternately with the milk and yogurt, beating well after each addition.⠀

Spoon the mixture into the prepared loaf tin. Crush a handful of almonds with a knife or mortar & pestle and sprinkle over the top of the load. Press down slightly so the almonds are sitting in the mixture. Bake for 55-60 minutes or until the top of the bread is firm and deep brown in colour. A skewer inserted into the centre should come out clean. Allow to cool in the tin for 10 minutes before turning out onto a wire rack.

Store up to 3 days covered in a beeswax wrap.