Vickys 'Other' Banana Loaf /Bread Recipe

Name: Vickys 'Other' Banana Loaf /Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 320 grams Vickys Gluten-Free Flour Mix 2, recipe link below; 2 tsp Vickys Gluten-Free Baking Powder, recipe link below; 2 tsp baking soda / bicarb of soda; 1 tsp xanthan gum; 1 tsp salt; 1 tsp ground cinnamon; 125 ml olive oil plus extra for greasing; 3 large bananas, mashed well; 150 ml rice milk; 150 ml agave nectar; 1/2 tsp vanilla extract; 150 grams optional extras such as chocolate chips (I use Moo-Free brand), chopped walnuts etc

Servings: persons

320 grams Vickys Gluten-Free Flour Mix 2, recipe link below
2 tsp Vickys Gluten-Free Baking Powder, recipe link below
2 tsp baking soda / bicarb of soda
1 tsp xanthan gum
1 tsp salt
1 tsp ground cinnamon
125 ml olive oil plus extra for greasing
3 large bananas, mashed well
150 ml rice milk
150 ml agave nectar
1/2 tsp vanilla extract
150 grams optional extras such as chocolate chips (I use Moo-Free brand), chopped walnuts etc

1
Preheat the oven to gas 3 / 170C / 325F and grease 2 loaf tins
2
In a bowl combine the flour mix, baking powder & soda, xanthan gum, salt and cinnamon
3
Add the oil, agave nectar, rice milk and vanilla and stir until mixture is smooth
4
Stir in the mashed bananas & any optional extras you might like to add and split the mixture into the tins, they should fill around half way up
5
Bake for 35 minutes then turn the tins around and bake for a further 20 minutes
6
The loaf should bounce back when pressed lightly on top and a skewer test will indicate that it's done
7
Let it sit in the tins for 20 minutes before removing and setting the loaves on a wire rack to cool
8
Cover the unsliced loaf with clingfilm and store in a lidded container for up to 3 days
9
This makes 2 banana loaves each with 10 servings

981

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 320 grams Vickys Gluten-Free Flour Mix 2, recipe link below, 2 tsp Vickys Gluten-Free Baking Powder, recipe link below, 2 tsp baking soda / bicarb of soda, 1 tsp xanthan gum, and more.

Yes, Vickys 'Other' Banana Loaf /Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vickys 'Other' Banana Loaf /Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions