Banana Bread (GF)

I spoke to a friend who just found out that her baby daughter has coeliac disease, this is the inflammation of the small intestine due to the body attacking itself from an allergy to gluten.

It wasn’t until I found how much she suffered that I took any notice. Her stomach just swelled up and she looked and felt very uncomfortable.

Gluten is predominantly a mixture of two proteins, gliadin and glutenin. It is found in wheat, barley and rye. When combined with water gluten becomes sticky and forms the familiar texture of dough. Its added to make the bread form and bond. Its also used in pasta and other white starchy based food.

I did a bit of research and a bit of food testing. I found that if I try and make gluten free, then we have less bloating in our house. I do not have coeliac but I prefer gluten free. I decided to try and be gluten free on my blog where I can so that everyone can enjoy. The taste is still the same. I use Dove flour available in most good supermarkets its organic and gluten free.

I love bananas but inevitably I always manage to have over ripe ones at the end of the week, because I don’t eat them up all the time.

My children love banana bread and I like to make it for them, you don’t have to go and do anything fancy with it except mix it up and pop it in a loaf tin.

For the sake of health, I do not use sugar. I tend to replace it though because at the end of the day I am making a cake. In this instance I swapped it for honey. Granted this isn’t great but it is natural and when the cake is cut you all get a small piece of everything and therefore its all in moderation.

This is delicious and I hope you enjoy is as much as we all did in our house. The sweetness in the bananas is good, the riper the banana the better.


  • 4 bananas (save one for the top)
  • 1 cup of gluten free plain flour
  • 3 tablespoons of honey
  • ½ Cup ground almonds
  • 1 tsp Bicarbonate of soda
  • 3 Bananas
  • 1 tbsp Coconut Sugar
  • 4oz butter melted
  • 2 eggs
  • 1 tsp Vanilla Extract
  • pinch of salt
  • Add dark choc chips if it’s the weekend


  1. Put the gluten free flour, bicarbonate of soda and  ground almonds  into a mixing bowl and whisk together with a large pinch of sea salt. In a separate bowl mash the bananas until smoothish, leave a little texture, add eggs and vanilla and beat together.
  2. Pour in honey and coconut sugar, melted butter and combine.
  3. Pour the wet ingredients into the big mixing bowl and fold in to just come together.
  4. Pour batter into a lined Loaf tin and cut the last banana in half and just lightly push in the mixture. But no all the way in as you want to see it. This is for decoration.
  5. Bake the cake on the top shelf at 180 for 40-50 minutes until a skewer comes out clean, and the banana bread is a beautiful golden brown. Wait for it to cool and then take a slice! Its the perfect after school treat.