Member recipe

Gluten Free Banana Bread

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(17 ratings)

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Cooking time

Prep: 10 minutes Cook: 1 hour

Skill level



10 Slices

Hop hop hop happy Easter everybody! Now I know it’s a time for chocolate – that’s a given! But I also had a hankering for banana bread!

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  • 5 small ripe bananas (4 mashed, 1 sliced down the middle to decorate the top)
  • 250g gluten free plain flour (I used a mix of dove farms all purpose gluten free flour and rice flour)
  • 2 and a half teaspoons of bicarbonate soda
  • 1 and a half teaspoons of ground cinnamon
  • 180g light muscovado sugar
  • 75g unsalted butter, melted
  • 2 large free range eggs
  • Slice of lemon


  1. Pre-heat the oven to 180.c and line a loaf tin with grease proof paper.

  2. In a large bowl, roughly mash 4 of the bananas, add the sugar, eggs and melted butter and beat together using an electric whisk.

  3. Sieve in the flour, bicarbonate of soda and cinnamon and gently fold in.

  4. Pour the mixture into the pre-prepared tin.

  5. Slice the fifth banana in half and rub the cut side of each half with the slice of lemon to stop it browning, and arrange on top of the cake mix.

  6. Bake in the pre-heated oven for 60 minutes until a skewer inserted into the middle comes out clean.

  7. Leave to stand for 10 minutes in the loaf tin before taking out and standing on a wired rack to cool completely.

  8. Cut into 10 slices and enjoy with a cup of tea.

Comments, questions and tips

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16th Apr, 2020
We made this using half the quantities as we only had two bananas and ignored the decoration banana. We used only 1 level teaspoon of baking powder instead of bicarb, and it made 6 muffins. Excellent, really soft and moist texture, and you can't tell it is gluten free! Probably the easiest and nicest GF cake we have made, so a great recipe for a beginner, but my advice is to make the adjustment on raising agent (bicarb/baking powder).
1st Nov, 2019
Being a novice baker, I didn't clock that 2.5 teaspoons of Bicarb is ludicrous! The cake just tasted of salt, and went straight in the compost! Might be nice with very very much less.
Catherine Gerbrands's picture
Catherine Gerbrands
23rd Aug, 2019
I am an experienced baker, but still manage to fail quite often when using gluten free flours. I halved the ingredients and made a smaller loaf, baked for 45mins. Fabulous and moist and well risen, it may become a regular in my arsenal.
Daniel's picture
5th Jul, 2020
Presumably you put in less baking soda? Else horrible and bitter.
Dasha Parker's picture
Dasha Parker
7th May, 2019
Very easy and very yummy
16th Aug, 2017
Despite being a fairly experienced baker, I'm a novice when it comes to using Gluten Free ingredients. However, thanks to the patience, guidance and prompt reply from the lovely Marie at Simplybegluten, I was able to produce a tasty banana loaf. Can't wait to try some more gluten free recipes.
12th Jun, 2020
When you say a mixture of the flours, do you mean 50/50?
8th Sep, 2019
I made this loaf according to the recipe and it turned out beautifully Could you advise what would happen if I omitted the sugar in the recipe?
Daniel's picture
5th Jul, 2020
Too much baking soda! We also ruined a cake by following this recipe, completely inedible, salty with horrible bitter after tasted. One bite each and the rest had to go sadly.
12th Oct, 2019
Amazing recipe, the non gluten frees didn’t even notice it was gluten free. Please beware of temperature though, mine burnt on the outside. If you have a powerful oven go down a few degrees.