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Updated: Jan 26

Gluten Free, Vegetarian, Refined Sugar Free

This banana bread is delicious served toasted or fresh. Add ½ cup of walnuts, pecans, chocolate chips or blueberries to the mixture for variety. You can also make muffins with the mixture – just bake in the oven for 15 mins. Use coconut oil instead of butter and coconut yoghurt to make it dairy-free.


1¾ cup GF self-raising flour (or self-raising flour if not GF)

1 tsp baking soda

½ tsp cinnamon

1½ cups mashed ripe banana (about 3 large bananas)

1/3 cup pure maple syrup

75g butter, melted

2 eggs, lightly beaten

1 tsp vanilla extract

½ cup Greek yoghurt


• Preheat oven to 180°C (350°F) and line a loaf tin with baking paper.

• Sift flour, baking soda and cinnamon into a large bowl.

• Combine the bananas, maple syrup, butter, eggs, vanilla and yoghurt in a medium bowl.

• Add the wet ingredients to the dry ingredients and stir until just combined.

• Spoon into the prepared tin and bake for 30–35 minutes or until skewer comes out clean.

• Allow to cool for 10 minutes then transfer to a wire rack to cool completely.

Serves: 10

Prep Time: 10 minutes

Cooking Time: 30–35 minutes 

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