Gluten Free & Dairy Free Healthy Banana Loaf

Talk about throw it all in the bowl and go …. this recipe is exactly that! Crazy how quick it all comes together and it’s in the oven before you know it!

You can use honey or maple syrup but I replaced these with agave instead and again you can choose walnuts or pecans, whichever you like best … or both!

As there’s no flour in the recipe, only ground almonds, I would be careful about adding dried fruits as there’s a good chance they will sink to the bottom. Let the bananas do the talking! Originally 2 bananas were called for but I added in another half to help bind it together and then sliced the remainer and placed on top. I sprinkled a teeny bit of raw can sugar on the slices just to finish them off.

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The one thing I would definitely recommend is that you mix the baking powder with the ground almonds before adding to the other ingredients. Otherwise you can end up with lumps of baking powder in the wet mix!

Preheat oven to 180C / 160C Fan. Line a 2lb loaf tin with a paper liner.


2 and a half bananas, mashed
3 eggs, whisk lightly
1 tsp ground cinnamon
1 tbsp. vanilla extract
1 tsp baking powder
1 Tbsp of honey, maple syrup or agave syrup img_3466
Handful of chopped walnuts or pecans
200g ground almonds


Mix everything together in a bowl, but whisk the ground almonds and baking powder together before adding to the other ingredients.

Pour into the lined loaf tin and add either walnuts, pecans or slices of banana on top.


Bake in the preheated oven for 40 / 45 mins. Check with a skewer. It should be golden brown.

Remove and leave in the tin to cool. You can more to a wire rack after about half an hour.



Bake with a healthier love

Soraya x




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