Prep:  15 min
Cook:  1 hour
Serves:  8
Average: 4.5 (25 votes)
Recipe by: Australian Eggs
This gluten free banana bread keeps in the fridge for up to five days
Credit: Whisk Media Group

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Gluten-free Banana Bread with Raspberries
  1. Preheat oven to 180c (160 fan). Line a 12 x 24cm (8-cup capacity) loaf pan with baking paper
  2. Blend or process the banana, eggs, syrup, oil, vanilla, lemon juice and baking soda until almost smooth
  3. Pour into a large bowl. Stir in almond meal and coconut. Then fold in ½ cup frozen raspberries and ¼ cup of cacao nibs. Pour into prepared pan. Sprinkle with remaining frozen raspberries and cacao nibs
  4. Bake for 50 minutes to 1 hour, or until a skewer inserted into the centre comes out dry. Cool completely in pan
  5. Serve with fresh raspberries, ricotta and extra maple syrup and cacao nibs
Tips & Hints:
  • Keeps in the fridge covered for up to 5 days
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