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Banana loaf

Moderate chemical, free of egg, dairy, gluten, nut and soy.

Image of Banana loaf

Dairy free margarine, for greasing
300 g (2 cups) soy free, gluten free self-raising flour
2 teaspoons gluten free baking powder
125 g (⅔ cup) soft brown sugar
teaspoon ground cinnamon
125 g (4 oz) dairy free margarine, melted and cooled slightly
125 ml ( cup) rice drink
2 eggs, or equivalent egg replacer
3 large (700 g/1 Ib 9 oz) ripe bananas, mashed
Golden or pure maple syrup, to serve (optional)

Prep time: 20 minutes
Cooking time: 50 minutes


Serves: 8


Preheat the oven to 170°C (325°F/Gas 3). Grease an 11 x 21 cm (4½ x 8½ in) loaf tin. Line the base of the tin with baking paper.

Sift the flour, baking powder, sugar and cinnamon into a large bowl. In a separate bowl, whisk the margarine, rice drink and egg replacer together. Add the milk mixture to the dry ingredients with the mashed bananas. Use a wooden spoon to mix until well combined.

Pour the mixture into the prepared tin and smooth the surface with a spoon. Bale for 40 minutes, or until a skewer inserted into the centre comes out clean. Set aside in the tin for 5 minutes before turning out onto a wire rack to cool. Serve warm or at room temperature. Cut

into slices. If desired, drizzle with a little golden or maple syrup. 

HINTS: If you can tolerate dairy, spread the slices with a little low-fat ricotta cheese before drizzling with syrup.

This loaf is best eaten on the day it is made.

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