Kim’s Gluten Free Banana Bread

Whilst a lot of gluten free banana bread recipes may leave you with a dense end result, this one certainly will not. This banana bread is light, not overly moist, and completely delicious. Best enjoyed fresh from the oven, or lightly toasted.

(gluten free)

Serves: 1 whole loaf



3 free-range eggs

1/2 cup raw saligna/eucalyptus honey

1/4 cup full cream yogurt (plain)

3 ripe bananas, mashed

1/4 cup gluten-free granola, plus more for topping (we used Stonelodge Nut & Seed Granola or chopped nuts of choice

1 tsp vanilla extract

2.5 cups almond flour

1 1/2 tsp ground cinnamon

1/4 tsp nutmeg

1/2 tsp salt

1 tsp baking soda (aluminium free)



  1. Preheat the oven to 180ºC.
  2. Grease a bread pan with butter or coconut oil.
  3. Mix together the dry ingredients in a large bowl (almond flour, granola, cinnamon, nutmeg, salt and baking soda).
  4. In a medium sized bowl, whisk the eggs, then add in the other wet ingredients (honey, yogurt, mashed banana and vanilla). Whisk together until well combined.
  5. Mix the wet ingredients into the dry ingredients to combine. Fold in the granola or chopped nuts.
  6. Pour the batter into the bread pan, sprinkle Granola or chopped nuts on top of the loaf, and then bake for 50-60 mins until the centre is firm.
  7. Allow to cool, then remove from the pan and serve.
Scroll to Top
Open chat
Please message us here if you have a question.