Gluten Free Banana and Raspberry Bread

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I've noticed a lot of my friends having to turn to gluten-free diets for various reasons of late. These days 'gluten free' has just become the norm, and even my local supermarket have an entire isle dedicated to gluten free products. 

I'm quite partial to some gluten free recipes, like my gluten free brownies, chocolate cake and probably one of my favourite desserts; the orange and almond cake.

This recipe has been adapted from a recipe found at, the original recipe was double the amount of ingredients (I had a half-sized bar tin) and had a mix of soy flour and rice flour, but I found soy flour hard to source and the end result with just gluten free self raising and rice flour works well. You can double the recipe if you have a deep loaf tin or two smaller pans.

Ingredients... 125g Nuttelex spread
1 teaspoon vanilla essence
¾ cup caster sugar
2 eggs
¾ cups self-raising gluten-free flour
¾ cup rice flour
½ teaspoon bicarbonate soda
1 teaspoons xanthan gum*
1 cup mashed banana
½ cup frozen raspberries

  1. Preheat oven to 180°C/160°C fan-forced. Grease one 7cm-deep, 11cm x 18cm loaf pan.
  2. Line with baking paper, allowing 2cm overhang at long ends.
  3. Using an electric mixer, beat spread, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. 
  4. Sift flours, bicarbonate of soda and gum into a bowl. Stir in half the flour mixture and half the banana. Add remaining flour mixture and banana. Stir to combine. Fold through raspberries.
  5. Spoon mixture into prepared pan. Smooth top. Bake for 1 hour or until a skewer inserted in centre of loaf comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack to cool.
*Xanthan gum is used as a gluten-free thickening agent

Original Recipe:


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