Gluten and sugar free, a nice and light banana bread without the bloating and guilt…



  • 2 Cups gluten free self-raising flour, sifted
  • ½ Cup rice flour
  • ½ tsp. bi-carb soda
  • 200g butter
  • 3 large, very ripe bananas, mashed (save ¼ of 1 banana to slice and decorate the top of the bread)
  • 1 Cup frozen raspberries
  • ½ Cup natural yoghurt
  • 2 eggs
  • 3 Tbsp. pure maple syrup
  • 1 tsp. vanilla extract or 1 vanilla bean pod



  • Preheat oven to 170 degrees. Grease and line a loaf tin with baking paper.
  • In a large mixing bowl, beat the butter until it’s pale and creamy with an electric beater.
  • Beat in maple syrup and vanilla extract. Then add in the eggs, one at a time and beating after each until well combined.
  • Gradually stir in both flours with a wooden spoon, adding about ½ cup at a time.
  • Finally, add the raspberries and gently fold them into the mixture.
  • Pour into prepared loaf tin and top with sliced banana.
  • Cook in preheated oven for 30-40 minutes until golden and skewer inserted into the middle comes out clean.


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