Recipe: dairy and gluten free banana bread

Lockdown might be easing but our love affair with baking doesn’t seem to be slowing down. The people from Clarence Court eggs have come up with this delicious banana bread – and it’s gluten-free too

Banana loaf has becoming increasingly popular recently.
Banana loaf has becoming increasingly popular recently.

Serves 8-10


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240g Buckwheat flour or plain gluten free flour

160g light brown sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

3 mashed banana and 1 whole for decorating

1 large Clarence Court egg

140g Alpro unsweetened yogurt

60ml vegetable oil

80ml Maple Syrup


Preheat oven to 160c and line a loaf tin with greaseproof baking paper.

Sieve the flour, baking powder and cinnamon into a large bowl.

Add the sugar and stir well until evenly combined.

Add the mashed banana, the egg, yogurt, oil and maple syrup and mix well to form a smooth batter.

Pour batter into tin.

Slice extra banana in half-length ways and lay on top.

Bake for 50-60 minutes until deep golden brown and cooked through.

This cake will keep well for at least a week but once past its absolute best after 2-3 days it is delicious toasted in thick slices and spread with peanut butter or honey.

PREP TIME: 15 minutes

COOK TIME: 50-60 minutes

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James Mitchinson