Gluten-Free Banana Bread recipe


Yes, it’s 2022, and it’s 2 years after the craze of making banana bread while we’re stuck in the confines of our homes, keeping the world safe. Yet, I’m still going to share my gluten-free banana bread recipe with you now, in celebration of how far we’ve come since the year that was 2020 and to honour the world opening back up once more.

This recipe is extra special to me as it was shared by my friend Erin who is gluten intolerant. I’ve converted her recipe to make it gluten-free using Melinda’s SR Flour Blend. Erin and her family have lived overseas for many years, and the recipe is one of her favourite go-to’s. When her family or parents come to visit I’m always sure to send her SR flour and our other mixes to continue showing love and appreciation through food. Her two young girls love to always say ‘look Aunty Mel is in the panty’ (as my picture is on the back of the box!) 

Gluten-Free Banana Bread

Gluten-Free Banana Bread

Prep Time: 10 mins

Baking Time: 50 – 60 mins

Serves: 8 large slices

Baking Temperature: 175 degrees


230g rapadura or coconut sugar

50g butter

2 eggs

4 ripe bananas

90ml water

270g Melinda’s Gluten-Free Self Raising flour

5g bicarb soda

2g  salt

1g baking powder

1/4 of nuts of choice (optional)


Baking spray

Baking paper

Loaf tin


Electric Beater

2x bowls


  1. Preheat the oven to 175 degrees. Grease and line the loaf tin.
  2. Mash the bananas in a large bowl. In another bowl cream the butter and sugar. Add the remaining ingredients of eggs, gluten-free flour, water, salt, bicarb soda, baking powder and nuts if desired into the butter-sugar mix, along with the mashed bananas. Stir to combine.
  3. Pour into the loaf pan. Bake for 55-60 mins until golden and cooked through.

If you want to add some extra fruit to your gluten-free banana bread, or use my baking mixes you must give the below recipe a try.

Low Carb Banana Blueberry Loaf

Gluten-Free Banana Blueberry LoafGluten-Free Banana Blueberry Loaf






Prep Time: 15 mins

Baking Time: 45 mins 

Serves: 8 large slices

Baking Temperature: 170 degrees


2 x packs of Melinda’s Lower Carb Muffin Mix  

4 x eggs 

120ml oil or melted butter 

200ml milk of choice 

2 x ripe bananas, mashed 

½ cup frozen blueberries, defrosted 

1 Tablespoon blended sugar/cinnamon 


Baking Spray

Baking Paper

High sided loaf tin (If you don’t have a high-sided bread tin split recipe in half and use a normal tin)



Measuring Cup



  1. Preheat oven to 170 degrees fan forced. Grease and line a high sided loaf tin
  2. Prepare both mix as per pack and stir through mashed banana and blueberry. 
  3. Pour into the prepared loaf tin.
  4. Sprinkle combined sugar & cinnamon on top of the batter. 
  5. Bake for approximately 40 minutes or until a skewer comes out of the centre clean.
  6. Serve slices with lashings of butter. 

*For food service, you would want 480g of our new Diabetic Muffin Mix. This is the same as the Low Carb Muffin Mix but you’ll get a two or 15kg bag. Perfect for serving in your gluten-free bakery, aged care home or cafe and for chefs!

I truly hope that whether you’re baking these gluten-free banana breads in the comfort of your own home or for your cafe you’re looking towards the bright future that is ahead of you (and of course enjoying baking gluten-free and basking in the delicious flavour of this gluten-free dessert).

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