Gluten free banana loaf

  • Gluten free banana loaf

Gluten free banana loaf

Easy recipe difficulty rating
Recipe by
recipe chef
Total Time
recipe time total
90 minutes


  • 2tbs of T2 Apricot Jam Tart tea (loose leaf)
  • 90g Gluten free flour
  • 100g Ground Almonds
  • 100g Buckwheat flour
  • 1.5 tsp Baking soda
  • 0.5 tsp Salt
  • 150g Unsalted Butter (soft)
  • 200g Caster sugar
  • 45g Light Brown Sugar
  • 2 Eggs
  • 3 Mashed, very ripe large bananas
  • 170 ml Sour cream
  • 1 Extra banana for decoration
  • Demerara Sugar for sprinkling

Top tip! If your bananas aren't fully ripe, bake in the oven on a baking tray until black and very mushy to the touch - approx 10 mins, then cool before using.


  1. Preheat oven to 180°C.
  2. Combine flours, ground almond, T2 Apricot Jam Tart tea, baking soda and salt evenly in a bowl and set aside.
  3. Now beat your sugars and the soft butter in a mixer with the paddle attachment, until light n fluffy.
  4. Add eggs and mix to combine evenly, then flours, again to combine evenly, then add the banana and sour cream and mix everything up nice and even and smooth.
  5. Line your 10" pan with paper, fill evenly with the mix and slice the final banana lengthways, laying it cut side up on top of the batter.
  6. Sprinkle all over with the Demerara and bake 60 mins or until a toothpick inserted in the centre comes out clean. If starting to brown too much and not quite baked yet, place some tin foil over the top and continue baking until it's done.
  7. Decorate with fresh edible spring flowers for Easter.

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