Name: Gluten Dairy Free Banana Bread
Prep time: 10 min
Cook time: 58 min
Total time: 1 h 8 min
Yield: 8
Ingredients: 1 1/2 cups tiger nut flour by Madame Tiger; 3 ripe bananas, mashed; 2 eggs, beaten; 1/4 teaspoon xanthan gum; 2 pinches cinnamon powder; 2 nice pinches of salt; 1/3 cup dairy free butter, melted; 1 teaspoon pure vanilla extract; 3/4 cup caster sugar (for a sugar free version, just use a sugar substitute); 1 teaspoon baking soda

Gluten Dairy Free Banana Bread

This banana bread is made without gluten or dairy. I keep the wet and dry stages organised and use the baking cues rather than cutting it open too early.

Prep Time

10 mins

Cook Time

58 mins

Serves

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Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read

Chef’s notes

My first preparation check: First, pop all your dry ingredients—xanthan gum, tiger nut flour, salt, cinnamon, and baking soda—into a mixing bowl. Mix with a whisk until well combined.

Ingredient swaps

Use the flour and binder specified below. A different gluten-free blend can absorb liquid differently; I am not promising a straight swap unless the recipe explicitly gives one.

Why this recipe works

Pan size and food thickness affect how evenly things cook. Keep to the setup in the method and check the stated colour or texture cue before serving.

For more help, browse Kitchen Skills and gluten-free label guidance.

Method

InstructionsFirst, pop all your dry ingredients—xanthan gum, tiger nut flour, salt, cinnamon, and baking soda—into a mixing bowl. Mix with a whisk until well combined.

After your dry ingredients are all well combined, crack two eggs open and lightly beat them. Get your bananas, peel them, and then give them a good mashing with the back of a fork. Melt your butter in the microwave.

Add the beaten eggs, mashed bananas, melted butter, and the rest of the wet ingredients to the dry mixture, and mix everything well until smooth.

Preheat your oven to 175°C. Prepare a small loaf tin by spraying it with a bit of oil and lining it with baking paper. Pour the batter into the prepared tin. Bake for approximately 50 to 60 minutes.

To check if it’s done, insert a toothpick—if it comes out clean, it’s ready. Allow the loaf to cool before slicing.

Keep cooking