By Akshara
January 8, 2026
This banana bread uses the natural sweetness of very ripe bananas and a gluten-free flour blend to create a soft, sliceable loaf without added sugar. The texture is moist and dense, closer to a traditional tea loaf than a sponge cake.
3 very ripe bananas, mashed (about 1¼ cups) 2 eggs ¼ cup neutral oil or melted butter 1½ cups gluten-free flour blend 1 tsp baking soda ½ tsp cinnamon ¼ tsp salt 1 tsp vanilla extract
Whisk mashed bananas, eggs, oil and vanilla until smooth.
In a separate bowl, mix flour, baking soda, cinnamon and salt.
Fold dry ingredients into wet ingredients gently.
Pour batter into a greased loaf tin. Bake at 180°C for 45–50 minutes until a skewer comes out clean.
Cool completely before slicing.