Making gluten-free banana bread has never been easier! This soft and flavourful homemade version is perfect for individuals with celiac disease or those following a gluten-free diet. Great for breakfast, snacks, or as a thoughtful gift, it stands out thanks to its simple ingredients and comforting taste, enhanced with cranberries and walnuts. It’s a recipe our dietitians often recommend to help bring variety to gluten-free meals.
Preparation
15
min
Cooking
50
min
Portion
10
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 125 ml (½ cup) 0% plain Greek yogurt
- 60 ml (¼ cup) canola oil
- 60 ml (¼ cup) maple sugar (or brown sugar)
- 2.5 ml (½ tsp) pure almond extract (or vanilla)
- 375 ml (1 ½ cups) gluten-free all-purpose flour blend (such as Lulubelle)
- 80 ml (⅓ cup) unsweetened shredded coconut
- 8 ml (1 ½ tsp) baking powder
- 5 ml (1 tsp) baking soda
- 1 pinch of salt
- 80 ml (⅓ cup) chopped walnuts
- 80 ml (⅓ cup) dried cranberries
Preparation
- Preheat oven to 180°C (350°F). Line a 23 x 13 cm (9 x 5 in) loaf pan with parchment paper or lightly grease it.
- In a large bowl, add the mashed bananas. Mix in the eggs, yogurt, oil, maple sugar, and almond extract until well combined.
- Add the gluten-free flour, shredded coconut, baking powder, baking soda, and salt. Stir gently until the batter is just combined.
- Fold in the walnuts and dried cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Keeps for 5 days in the refrigerator in an airtight container, or up to 3 months in the freezer.
