Glorious gluten-free bakes: banana bread, four ways

Perfect for lunchboxes, these banana breads can be baked ahead of time. A cooled loaf can be sliced and wrapped and frozen for up to 3 months.

BANANA AND HONEY LOAF

Prep and cook time: 1 hour 45 minutes (plus cooling)

Serves: 8

Ingredients: 

135g (1 cup) gluten-free flour

135g (1 cup) gluten-free self-raising flour

75g (½ cup) buckwheat or rye flour

2.5ml (½ tsp) gluten-free baking powder

50g (¼ cup) caster sugar

3 eggs, lightly beaten

580g (3 cups) mashed overripe banana

80ml (⅓ cup) runny honey, plus 1 tablespoon extra (or use golden syrup)

5ml (1 tsp) vanilla extract

60ml (¼ cup) olive oil

1 large (230g) banana, sliced lengthways

Method:

1. Preheat oven to 180°C. Grease or spray a 14cm x 24cm loaf pan and line the base with greaseproof paper.
2. Place flours, baking powder and sugar in a large bowl with eggs, banana, honey, vanilla and oil and stir until well combined.
3. Pour into pan, smooth surface. Top with sliced banana and brush with extra honey.
4. Bake loaf for 60 minutes or until a skewer inserted comes out clean (cover top with foil to prevent over browning during baking).
5. Stand in pan for 5 minutes before turning onto a wire rack to cool.

GLUTEN-FREE BEETROOT AND CACAO BANANA LOAF

Prep and cook time: 1 hour 30 minutes (plus cooling)

Serves: 8 

Ingredients: 

100g (¾ cup) gluten-free plain flour

135g (1 cup) gluten-free self-raising flour

75g (½ cup) buckwheat or rye flour

7.5ml (1 ½ tsp) gluten-free baking powder

60g (¼ cup) caster sugar

25g (¼ cup) cacao powder

3 eggs, lightly beaten

320g ( 1 ¼ cups) mashed overripe banana

230g (1 cup) cooked beetroot blended or raw grated beetroot

125ml (½ cup) runny honey or golden syrup

5ml (1 tsp) vanilla extract

60ml (¼ cup) olive oil

Method:

1. Preheat oven to 180°C. Grease or spray a 12cm x 22cm loaf pan and line base with greaseproof paper.
2. Place flours, baking powder, sugar and sifted cacao powder in a large bowl with eggs, banana, beetroot, honey, vanilla extract and oil; stir until combined.
3. Pour into pan, smooth surface.
4. Bake loaf for 60 minutes or until a skewer inserted comes out clean.
5. Stand in pan for 5 minutes and turn onto a wire rack to cool.

GLUTEN-FREE COCONUT, MANGO AND BANANA LOAF

Prep and cook time: 1 hour 45 minutes (plus cooling)

Serves: 8

Ingredients: 

65g (½ cup) gluten-free flour

135g (1 cup) gluten-free self-raising flour

75g (½ cup) buckwheat or rye flour

2.5ml (½ tsp) gluten-free baking powder

55g (¼ cup) caster sugar

40g (½ cup) desiccated coconut

3 eggs, lightly beaten

80ml (⅓ cup) runny honey or golden syrup

320g (1 ¼ cups) mashed overripe banana

200g (1 cup) chopped fresh mango

5ml (1 tsp) vanilla extract

60ml (¼ cup) coconut oil, melted

Method:

1. Preheat oven to 180ºC. Grease 12cm x 22cm loaf pan and line with greaseproof paper.
2. Place flours, baking powder, sugar and coconut in a large bowl with eggs, honey banana, mango, vanilla and oil and stir until combined.
3. Pour into pan, smooth surface.
4. Bake loaf for 1 hour 30 minutes or until a skewer inserted comes out clean.
5. Stand in pan for 5 minutes and turn onto a wire rack to cool.

GLUTEN-FREE FIG AND CINNAMON BANANA LOAF

Prep and cook time: 1 hour 45 minutes (plus cooling)

Serves: 8

Ingredients: 

135g (1 cup) gluten-free plain flour

135g (1 cup ) gluten-free self-raising flour

75g (½ cup) buckwheat flour

7.5ml (1 ½ tsp) gluten-free baking powder

55g (½ cup) caster sugar

7.5ml (1 ½ tsp) ground cinnamon

3 eggs, lightly beaten

580g (3 cups) mashed overripe banana

1 cup (140g) chopped fresh figs

80ml (⅓ cup) runny honey or golden syrup plus 15ml (1 tbsp) extra

5ml (1 tsp) vanilla extract

60ml (¼ cup) olive oil

Method:

1. Preheat oven to 180ºC. Grease or spray a 14cm x 24cm loaf pan and line base with greaseproof paper.
2. Place flours, baking powder, sugar and cinnamon in a large bowl with eggs, banana, figs, honey, vanilla and oil and stir until well combined.
3. Pour into pan, smooth surface.
4. Bake loaf for 1 hour 30 minutes or until a skewer inserted comes out clean. Brush with extra maple syrup during baking.
5. Stand in pan for 5 minutes, turn onto a wire rack to cool.