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Gluten Free Banana Bread

A gooey, squidgy gluten free banana bread, baked in a bundt tin with no artificial added sugar
Course Dessert
Cuisine American
Keyword baking, dairy free, gluten free, tea-time
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 350kcal


  • Mixing bowl
  • bundt tin


Main Ingredients

  • 3 medium bananas
  • 250 g self-raising gluten-free flour
  • 3 tbsp maple syrup or honey
  • 1 tsp baking powder
  • 2 medium eggs
  • 90 g vegan butter or spread
  • 1 tsp vanilla essence
  • 2 tsp ground mixed spice
  • 2 tsp ground cinnamon
  • 2 tbsp non-dairy milk, e.g. oat or soya

Additional Ingredients

  • Extra butter for greasing
  • 2 tsp Icing sugar for topping


  • Preheat the oven to 180 degrees fan or 190 degrees gas
  • In a large mixing bowl, mash the bananas with a fork
  • Add the eggs to the bananas and continue mixing until combined
  • Tip in the flour, baking powder, maple syrup/honey and continue stirring, whilst gradually adding in the milk to loosen up the mixture
  • Soften the vegan butter for 10 seconds in the microwave, then mix into the banana mixture
  • Finally, add in the cinnamon, mixed spice and vanilla essence
  • Grease the bundt tin with a generous amount of butter and tip the mixture in, roughly flattening the top with a fork
  • Bake for 25 minutes or until a skewer comes out clean when inserted into the bread
  • Dust with some icing sugar to serve