I just looked on my website to make my banana bread and couldn’t believe I’ve never posted it on here – bizarre! That’s one of the most regular bakes that I do for the family, we seems to like the idea of bananas and buy huge bunches of them, but unless I’m on one of my ‘smoothie-a-day’ weeks they just don’t get eaten before they turn black and start to attract fruit flies! On this occasion,the reason I checked the website is because I was sure I’d made a dairy free one before too and wanted to check if I’d posted it, clearly not, so here it is now…

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Banana Bread
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 10
Author: Glutarama
  • 4 large over ripe Bananas
  • 100 g Raisin
  • 100 g Caster Sugar
  • 3 Eggs
  • 200 g Gluten Free Self Raising Flour
  • 1 tsp Baking Powder
  • 100 ml Oil sunflower/vegetable
  • 30-50 g Demerera Sugar to sprinkle on top
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Grease and line the bottom of a 2lb loaf tin.
  3. Add the bananas to a large bowl and mash with a fork - my bananas were so ripe it was like squeezing toothpaste out of a tube!
  4. Add all the remaining ingredients and beat together.
  5. Tip into loaf tin and sprinkle with demerera sugar for that extra caramel crunchy topping.
  6. Add a foil dome [see pictures below] to prevent the tops of the loaf from catching.
  7. Cook for 60 minutes.
  8. Remove the foil and cook for a further 15 minutes (or until a skewer comes out clean)
Recipe Notes

Lovely served still warm with custard or left to cool and enjoyed for a teatime/supper treat.


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Home Made ‘Malt’ Loaf

Pumpkin Loaf

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