Name: Gluten-free spiced banana and strawberry loaf
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 4 very ripe bananas, peeled; 3 large eggs; 1 tsp vanilla extract; 1/2 cup coconut flour, plus 2 tbsp extra; 1/3 cup tapioca flour; 3 tbsp coconut sugar; 2 tsp baking powder; 1 tsp fennel seeds; 1/2 tsp cinnamon; 1/2 tsp mixed spice; 1/2 cup freeze-dried strawberries; 1/3 cup sliced almonds

Gluten-free spiced banana and strawberry loaf

This loaf is perfect for anyone craving a spot of weekend baking, as it does equally well both as a breakfast option (toasted and slathered in butter) or a sweet snack beside a cuppa. Plus, it's free of both gluten and dairy!

Skip to Recipe

Makes 1 loaf

Prep

15M

Cook

1H 5M

Total

1H 20M

For more recipes like this, check out our collection of 10 irresistible banana cakes and loaves!

Ingredients

4 very ripe bananas, peeled

3 large eggs

1 tsp vanilla extract

1/2 cup coconut flour, plus 2 tbsp extra

1/3 cup tapioca flour

3 tbsp coconut sugar

2 tsp baking powder

1 tsp fennel seeds

1/2 tsp cinnamon

1/2 tsp mixed spice

1/2 cup freeze-dried strawberries

1/3 cup sliced almonds

Method

Preheat oven to 180ºC. Line a large loaf tin with baking paper.

Add all the ingredients except the freeze-dried strawberries and almonds to a food processor, and combine well.

Pour the batter into the loaf tin. Sprinkle over the freeze-dried strawberries and chopped almonds, pressing them slightly into the batter.

Bake for 55-65 minutes or until the loaf is cooked when tested with a skewer.

Allow the loaf to cool for at least 30 minutes before turning out and slicing. Yum!

The coconut flour gives this loaf a wonderful texture and a good protein hit, while the fennel seeds are a brilliant aid for digestion.
Note

Nici Wickes

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.

Ingredients

Method

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