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Gluten-Free, Eggless Banana Bread

Quiche 'n' Tell
A gluten-free banana bread made with the goodness of whole grain flours.
Prep Time 15 mins
Cook Time 40 mins
10 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 10


  • 260 g gluten-free flour blend
  • 4-5 ripe bananas mashed
  • 90 g coconut oil melted
  • 2 1/2 tbsp flax seed powder soaked in 7 1/2 tbsps warm water
  • 100 g brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp cinnamon powder
  • 2 tbsp plain yoghurt
  • 1/2 tsp salt
  • 1/2 tsp soda bicarbonate
  • 2 tsp baking powder
  • 70 g dried blueberries (optional)


  • Preheat the oven to 190°C, line and grease a 9”× loaf pan with baking parchment leaving some parchment overhanging on both sides.
    Whisk together all the dry ingredients except the brown sugar and blueberries in a bowl.
    In another bowl combine the coconut oil with the sugar, vanilla, yoghurt, bananas and flax seed mixture and mix well.
    Stir in the dry ingredients till just combined (do not overmix) and fold in the blueberries.
    Pour the batter into the prepared pan and rest for 10 minutes before baking in the oven for 35-40 min or till you get a clean toothpick when checking for doneness.
    Let the bread cool in the tin for 10 minutes and then using the overhanging parchment, gently lift the bread out and cool thoroughly on a wire rack.
    When fully cooled, wrap in clingfilm and store in an airtight container.
Keyword Gluten-Free