We all know the feeling. You glance over at the fruit bowl and there they are… bananas that are a little too brown, a bit too spotty, and definitely past their “grab and go” stage. Still too good to throw away, though.
Enter: banana bread.
This gluten-free banana bread is everything you want it to be—soft, moist, lightly sweet, and deeply comforting. It’s made with less sugar than traditional versions, letting the natural sweetness of ripe bananas do most of the work.
It’s delicious as a Sunday brunch option: lightly toasted, topped with creamy natural yogurt and a spoonful of berry compote, and served alongside a mug of tea or coffee. But honestly? It’s just as good eaten straight from the loaf, still slightly warm, or with a little butter.
Gluten-free baking can sometimes feel a little intimidating. Dry textures, crumbly slices, disappointing results—we’ve all been there. But this recipe is different. The combination of ground almonds and the natural moisture from ripe bananas keeps the loaf beautifully tender. You’d never guess it’s gluten-free.
Whether you’re baking for someone who avoids gluten or you’re simply looking for a nourishing, lower-sugar treat, this banana bread ticks all the boxes. It’s comforting, easy, and the perfect way to give those overripe bananas their moment to shine. Best of all, there’s just one bowl involved—no mixer needed, it can all be done by hand.
Why You’ll Love This Gluten Free Banana Bread
- Reduces food waste – those overripe bananas finally get the glow-up they deserve instead of ending up in the bin.
- Gluten-free, but you’d never know – soft, moist, and tender thanks to ground almonds and ripe bananas.
- Lower in sugar – naturally sweetened by bananas, so it’s comforting without being overly sweet.
- Made with store cupboard ingredients – no fancy flours or hard-to-find extras required.
- No mixer needed – one bowl, a spoon, and a few minutes is all it takes.
- Perfect any time of day – ideal for brunch or a mid-afternoon snack!
So next time those bananas start giving you side-eye from the fruit bowl, don’t ignore them—bake them. This banana bread is proof that a little overripe fruit can turn into something seriously comforting. Slice it, toast it, share it… or don’t. We won’t judge.
If you give this banana bread a go, don’t forget to tag @littleloucooks. We absolutely love seeing your bakes!
Gluten Free Banana Bread
Equipment
Ingredients
- 140 g gluten-free flour
- 100 g ground almonds*** (If adding to school lunch make sure to check the school nut policy)
- 2 flat teaspoons baking powder
- 1 flat teaspoon bicarbonate of soda
- 70 –100 g light brown sugar adjust to taste
- 50 ml vegetable oil
- 3 large very ripe bananas mashed
- 2 eggs
Instructions
- Preheat the oven to 180°C . Line a 2lb loaf tin or add 12 cases to muffin tin.
- In a large bowl, mix together the gluten-free flour, ground almonds, baking powder and bicarbonate of soda
- In a separate bowl, whisk the mashed bananas, eggs, vegetable oil and light brown sugar-until well combined.
- Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf tin and smooth the top.
- Bake for 40–45 minutes, or until golden and a skewer inserted into the centre comes out clean. If the top is browning too quickly, loosely cover with a sheet of parchment paper to prevent burning while the cake finishes cooking through. (If making muffins- bake for 20 minutes)
- Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Storage: Store at room temperature for up to 3 days or freeze for or to 3 months.
