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Gluten Free Banana Bread by Allinson's

Quick and easy

3 Reviews

  • Egg Free
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan

About the bake

This classic banana bread is made using Allinson's Teff blend which is gluten free. This recipe doesn't contain any eggs or dairy either.  Sometimes with gluten free recipes, you end up with a funny texture, but you'll find that taste and texture are not compromised in this recipe.  This recipe is a timeless classic and perfect for any time of year and any time of day! Store in a container at room temperature and eat within 3 days. 

If you enjoyed this recipe, we think you'll love our gluten free sponge cake.

15Total Time
15Prep Time
50Bake Time


  1. Step 1:

    Preheat the oven to 170'C. Line a 900g / 2 lb cake tin with baking paper.

  2. Step 2:

    Blend the bananas with the oil, milk, lemon juice, vanilla extract and sugar in a food processor until combined.

  3. Step 3:

    In a separate bowl or food processor add all the dry ingredients and mix together. Slowly pour in the wet ingredients and mix well to form a thick batter.

  4. Step 4:

    Transfer the cake batter into the prepared baking tin. It should be fairy thick. Top with a few dried banana chips.

  5. Step 5:

    Bake for about 50 minutes, or until a toothpick comes out fairy clean.

  6. Step 6:

    Let the cake cool down completely before removing it from the tin and slicing.


  • For the Loaf

    • 3 Bananas (ripe and mashed up)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 60ml Light olive oil
    • 90ml Dairy free milk (soya or nut)
    • 1 tbsp Juice of one whole lemon
    • 125g Billington's light muscovado sugar
    • 180g Allinson's Teff Flour Blend
    • 1 tsp Gluten free baking powder
    • 1 tsp Bicarbonate of soda
    • 1.5 tsp Ground cinnamon
    • Handful Dried banana chips (to decorate)


  • 2lb loaf tin

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