The ‘moistest’ Gluten-Free Banana Bread

6 November 2014 | Recipes

Oi, listen up! The banana bread you order off a cafe menu that you think is the healthy breakfast option is just glorified cake. It’s packed full of refined white flour and cupfuls of sugar. My version is gluten free, refined sugar free and full of healthy fats.

And as much as I cringe at the sound of the word ‘moist’ it really is the best way to describe my version of this popular cafe menu item. The secret to the moist texture lies in the addition of yoghurt.

Gluten-Free Banana Bread


300g full-fat natural yoghurt
1 teaspoon of bicarbonate of soda
70g butter, melted
2 tablespoons rice malt syrup or raw honey
2 large overripe bananas, peeled and mashed
1 egg, lightly beaten
1 cup almond meal
¾ cup buckwheat or arrowroot flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
pinch of salt
½ cup of chopped pecans, optional
pepitas, pecans or extra banana, to decorate

1. Preheat oven to 180°C/320°F. Grease and line a standard loaf tin.
2. Combine yoghurt and bicarb in a small bowl and set aside for 5 minutes.
3. Meanwhile, melt butter and syrup in a small saucepan until well combined. Cool slightly. Add to yoghurt with bananas and egg. Stir to combine well.
4. In a seperate bowl combine almond meal, flour, baking powder, cinnamon salt and pecans. Gently fold in wet ingredients.
5. Transfer mixture into prepared loaf tin. Top with pepitas, pecans or extra banana slices. Bake for 45-50 minutes, or until the centre of loaf is springy to touch.
6. Cool on a wire rack for at least 5 minutes before removing from tin.

Note: I have tested the recipe above several times. It works. Cooking times may vary oven to oven (that’s just the nature of the biz). If you make substitutions due to allergies or flavour preferences I can not guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.

Dairy-free option: Replace the yoghurt with coconut milk and the butter with coconut oil.

Nut allergy: Replace almond meal with buckwheat flour or generic plain gluten-free flour. Omit pecans.

Banana substitute: This is a banana bread recipe. Go and bake something else!!!

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    1. Jordanna

      Hey Billie, do you mean the dairy-free version? Use the same quantities as in the recipe but subbing in the coconut products. I haven’t tried it but there’s no reason why it wouldn’t work. Good luck. Let me know how you go x

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    I cannot sleep so will be baking, because that’s what I do when my brain won’t sleep at the ‘normal’ or appropriate time, I create! Just have to laugh at your banana substitute comment, bahha, I love it 🙂 Stay real, stay awesome. Thankyou for the inspiration, especially at stupid creation o’clock 😉 xx

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    I just made this recipe and the consistency and moisture were perfect, but it wasn’t sweet enough even for my anti-sugar taste buds. How would you recommend doubling the sweetness without adding more liquid to the recipe and extending the cooking time (I already had to leave it in the oven for 70 minutes to cook through)???


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    Hey Jordanna – I like your site and can’t wait to try this. I like that it doesn’t have highly processed flour!

    Question: do you use a fan-forced often or should I adjust to 20 degrees lower. Thanks!

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