Gluten-Free, Egg-Free Banana Bread

Gluten-Free, Egg-Free Banana Bread

2-hour recipe Serves 10-12
This banana bread ticks all the boxes for back-to-school snacking: it’s allergy-friendly (no gluten, eggs or nuts here), speedy, lower in sugar and delicious. It’s made with everyday ingredients like butter, buttermilk, gluten-free flour and, of course, ripe bananas! Kids will love helping to prepare this easy recipe.
2-hour recipe Serves 10-12


Prep: 10 mins | Cook: 1 hour 5 mins
  • 1

    Position rack in centre of oven, then preheat to 350ºF. Grease a standard (9-inch-by-5-inch) metal loaf pan with butter and line with parchment paper (optional). If using parchment paper, grease it with butter as well.

  • 2

    Whisk to combine gluten-free flour, baking powder, baking soda and salt in a medium bowl.

  • 3

    Mix together melted and cooled butter, mashed bananas, buttermilk, brown sugar and vanilla in a large bowl. To this, stir in the flour mixture until fully combined.

  • 4

    Spread batter into the prepared loaf pan and bake for 55 to 65 minutes, rotating the pan halfway through, until a skewer inserted in the centre comes out clean.

  • 5

    Cool bread in the pan for 15 minutes, then loosen the edges with a knife and transfer to a wire rack to cool completely.

  • 6

    Slice and serve this egg-free, gluten-free banana bread with additional butter, if desired. Pack in a lunchbox with a side of yogurt and fruit, or cut into little cubes for toddler-friendly snacking.

  • 7

    Time-Saving Tip: Make gluten-free, egg-free banana bread muffins in half the time by dividing the batter into a greased or paper-lined 12-cup muffin tin. Bake at 350ºF for 20 to 35 minutes, or until a toothpick inserted in the centre comes out clean.

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