Gluten Free Banana Bread

A mildly sweet fruit loaf that is high in protein.

Please note that this recipe works best with coarsely-ground flours. I use Bobs Red Mill flours where I can.

Preparation: 20 min | Cooking: 50 min | Makes: 12 slices


  • Ripe bananas
  • ¾ Cup Raw sugar
  • 75g Salted butter
  • 1 tbsp Apple sauce
  • 2 Large eggs
  • 2 tbsp Buttermilk (+ see tips)
  • ½ Cup Buckwheat flour (+ see tips)
  • ½ Cup Cornflour
  • ½ Cup Self raising all-purpose flour
  • 1 tsp Sodium bicarbonate
  • 1 tbsp (Optional) Unflavoured rice protein powder


  1. Pre-heat the oven to 180C (fan forced)
  2. Line a small loaf tin with baking paper (greaseproof paper)
  3. Peel and break up the bananas in a bowl. Mash lightly with a fork or potato masher. Set aside.
  4. In a separate container, melt the butter and mix well with the sugar.
  5. Place the sugary mix, the eggs, buttermilk and apple sauce into the bowl with the bananas. Blend well, then set aside.
  6. In a dry bowl put the buckwheat, cornflour, all-purpose flour, protein powder, and the sodium bicarbonate. Gently mix together with a handheld whisk until evenly blended.
  7. Without delay, add the dry and wet mixes together and blend until smooth.
  8. Pour the batter into the loaf tin and bake for 50 minutes*.
  9. Allow to cool for 20 minutes. Afterwards, keep refrigerated.

Baking Tips

*Ovens vary and this affects the cooking time. Push a skewer into the middle of the loaf to test if it’s cooked. If it comes out clean it’s ready.

+ Buckwheat can be difficult to digest. If you have stomach trouble, put the buckwheat flour and the buttermilk together in a bowl and whisk until it’s no longer clumpy. Let it soak for an hour, then build the rest of the recipe, treating the mixture as flour.

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