Serves 10
Prep Time
Cook Time
Difficulty Level
Download or Print

Whether you’re gluten sensitive or on a diet for weight loss or other health reasons, we can agree that gluten-free foods, especially baked goods, can be a rare commodity. Good thing is, you can try baking your own.

Hearty but also yeast, egg and dairy-free, this banana bread will fulfil many dietary requirements while remaining moist and delicious. It takes less than an hour, so fresh out of the oven is not at all a farfetched idea.


  • 2 tbps desiccated coconut
  • 1½ cup mashed overripe banana
  • 1¼ cup (275 g) firmly packed brown sugar
  • ½ cup (125 ml) vegetable oil
  • 2 tsps gluten-free baking powder
  • 1 tsp mixed spice
  • 2½ cup (200 g) desiccated coconut, extra
  • 1¾ cup (225 g) linseed, sunflower and almond meal

Preheat oven to 180 C (160 C fan-forced). Grease 11 cm x 21 cm loaf pan; coat base and sides with desiccated coconut. Shake out excess coconut.


Combine banana, sugar, oil, baking powder and spice in large bowl, stir in extra coconut and meal. Spread mixture into pan; smooth surface.


Bake bread about 55 mins. Stand in pan 10 mins; turn, top-side up, onto baking-paper-covered wire rack to cool.

You will need 3 large overripe bananas (690 g) for this recipe. This banana bread is good sliced and toasted. This recipe is gluten-free, wheat-free, yeast-free, dairy-free and egg-free.

Photo: bauersyndication.com.au / Additional reporting: Cherrie Lim

Download or print the recipe