Fail safe healthy banana bread recipe | The BEST banana bread recipe
Prep time
Cook time
Total time
With only a few simple supermarket ingredients you are moments away from a fail safe healthy banana bread recipe.  One that you can make even if you're not a baker, like me!
Serves: 12
  • 2½ cups gluten free self raising flour
  • 1 tsp bicarb soda
  • Pinch salt
  • 1 cup ripe banana, mashed (approximately 2 large bananas)
  • ½ cup rice malt syrup
  • 3 eggs, whisked with a fork
  • 1 cup almond milk (substitute with coconut milk for nut free option)
  • 2 tbsp coconut oil, melted
  1. Preheat oven to 180 degrees celsius and line a loaf tin with baking paper (alternatively use a silicone mould).
  2. Sift the flour and bicarb soda into a bowl and add the salt. Set aside.
  3. In a second bowl, whisk together the eggs and rice malt syrup and add to the dry ingredients. Add the almond milk, melted coconut oil and finally the mashed banana and combine until the mixture is just combined.
  4. Pour the mixture into the loaf tine and place the tin into the oven.
  5. Bake for 1 hour. Dependent on the size of your tin, check the loaf at one hour by poking with a thin baking stick or knife. If the knife returns clean, remove the banana bread from the oven and allow to cool in the tin for 10-15 minutes before turning onto a wire rack to continue cooling. If the banana bread requires further baking, reduce the heat to 150 degrees celsius and check every 5-10 minutes until ready.
  6. Once cooled, slice with a sharp bread knife and store in the fridge or freezer.
Recipe by Her Nourished at