Gluten-free banana bread bites

gluten free banana bread

A good banana bread is one of life’s greatest treats and until now I haven’t found a satisfactory gluten and dairy free recipe for those of us that way inclined. But while wandering through Wholefoods deciding on my lunch a couple of weeks ago I saw a yummy looking free-from ‘back to school’ recipe card and gave it a whirl. After all, it’s not just for kiddies.

With sweet ground almond, a pinch of salt and a good dollop of maple syrup, the recipe is delicious and guaranteed to tempt both adults and children alike, whatever their diet. While it is meant to be baked in a traditional tin, I like to use a baking tray and make brownie-like squares. Not only are they easier to eat, they also allow an appropriately indulgent surface space for the mid-bake maple syrup drizzle, and that is definitely no bad thing.

Makes about 12 squares.


2 ripe bananas

1/2 cup coconut oil

2 free range eggs

2 cups ground almond

2 tsp baking powder

1 tsp cinnamon

a pinch of salt

1/4 cup chopped walnuts or pecans

as much maple syrup as you can handle

In one bowl, mix together the almond, baking powder, nuts, salt and cinnamon. In another, mix the bananas, eggs and coconut oil. Slowly add the dry mixture to the wet, making sure not to over-stir (you want it fluffy!). Bake in a pre-greased tin or baking tray at 180 degrees for thirty minutes. Just before it is done, drizzle maple syrup on top and bake for a final five minutes.


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