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Jayco Gluten Free Banana Bread
1/3
Jayco Gluten Free Banana Bread
2/3
Jayco Gluten Free Banana Bread
3/3
100%
1
Lee Jacobsen
By Lee Jacobsen

Jayco Gluten Free Banana Bread

8 steps
Prep:20minCook:50min
Gluten Free Banana Bread. Grand Kid approved
Updated at: Sun, 25 Oct 2026 05:03:22 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

0 servings

ngredients 3 very ripe bananas, mashed (about 300g peeled) 2 eggs 80g melted butter or 75mL light olive oil 100g natural Greek yoghurt 50–70g granulated monk fruit baking sweetener (1:1 sugar replacement) 1 tsp vanilla extract 200g gluten-free plain flour blend 50g almond meal 2 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon Pinch of salt Optional: 50g chopped walnuts or some dark chocolate chips.
300gbananas
very ripe, mashed
ngredients 3 very ripe bananas, mashed (about 300g peeled) 2 eggs 80g melted butter or 75mL light olive oil 100g natural Greek yoghurt 50–70g granulated monk fruit baking sweetener (1:1 sugar replacement) 1 tsp vanilla extract 200g gluten-free plain flour blend 50g almond meal 2 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon Pinch of salt Optional: 50g chopped walnuts or some dark chocolate chips.
2eggs
ngredients 3 very ripe bananas, mashed (about 300g peeled) 2 eggs 80g melted butter or 75mL light olive oil 100g natural Greek yoghurt 50–70g granulated monk fruit baking sweetener (1:1 sugar replacement) 1 tsp vanilla extract 200g gluten-free plain flour blend 50g almond meal 2 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon Pinch of salt Optional: 50g chopped walnuts or some dark chocolate chips.
80gbutter
ngredients 3 very ripe bananas, mashed (about 300g peeled) 2 eggs 80g melted butter or 75mL light olive oil 100g natural Greek yoghurt 50–70g granulated monk fruit baking sweetener (1:1 sugar replacement) 1 tsp vanilla extract 200g gluten-free plain flour blend 50g almond meal 2 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon Pinch of salt Optional: 50g chopped walnuts or some dark chocolate chips.
100gnatural Greek yoghurt
ngredients 3 very ripe bananas, mashed (about 300g peeled) 2 eggs 80g melted butter or 75mL light olive oil 100g natural Greek yoghurt 50–70g granulated monk fruit baking sweetener (1:1 sugar replacement) 1 tsp vanilla extract 200g gluten-free plain flour blend 50g almond meal 2 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon Pinch of salt Optional: 50g chopped walnuts or some dark chocolate chips.
1 tspvanilla extract
ngredients 3 very ripe bananas, mashed (about 300g peeled) 2 eggs 80g melted butter or 75mL light olive oil 100g natural Greek yoghurt 50–70g granulated monk fruit baking sweetener (1:1 sugar replacement) 1 tsp vanilla extract 200g gluten-free plain flour blend 50g almond meal 2 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon Pinch of salt Optional: 50g chopped walnuts or some dark chocolate chips.
200ggluten-free plain flour blend
ngredients 3 very ripe bananas, mashed (about 300g peeled) 2 eggs 80g melted butter or 75mL light olive oil 100g natural Greek yoghurt 50–70g granulated monk fruit baking sweetener (1:1 sugar replacement) 1 tsp vanilla extract 200g gluten-free plain flour blend 50g almond meal 2 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon Pinch of salt Optional: 50g chopped walnuts or some dark chocolate chips.
50galmond meal
ngredients 3 very ripe bananas, mashed (about 300g peeled) 2 eggs 80g melted butter or 75mL light olive oil 100g natural Greek yoghurt 50–70g granulated monk fruit baking sweetener (1:1 sugar replacement) 1 tsp vanilla extract 200g gluten-free plain flour blend 50g almond meal 2 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon Pinch of salt Optional: 50g chopped walnuts or some dark chocolate chips.
2 tspgluten-free baking powder
ngredients 3 very ripe bananas, mashed (about 300g peeled) 2 eggs 80g melted butter or 75mL light olive oil 100g natural Greek yoghurt 50–70g granulated monk fruit baking sweetener (1:1 sugar replacement) 1 tsp vanilla extract 200g gluten-free plain flour blend 50g almond meal 2 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon Pinch of salt Optional: 50g chopped walnuts or some dark chocolate chips.
½ tspbicarbonate of soda
ngredients 3 very ripe bananas, mashed (about 300g peeled) 2 eggs 80g melted butter or 75mL light olive oil 100g natural Greek yoghurt 50–70g granulated monk fruit baking sweetener (1:1 sugar replacement) 1 tsp vanilla extract 200g gluten-free plain flour blend 50g almond meal 2 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon Pinch of salt Optional: 50g chopped walnuts or some dark chocolate chips.
1 tspcinnamon
ngredients 3 very ripe bananas, mashed (about 300g peeled) 2 eggs 80g melted butter or 75mL light olive oil 100g natural Greek yoghurt 50–70g granulated monk fruit baking sweetener (1:1 sugar replacement) 1 tsp vanilla extract 200g gluten-free plain flour blend 50g almond meal 2 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon Pinch of salt Optional: 50g chopped walnuts or some dark chocolate chips.
salt
ngredients 3 very ripe bananas, mashed (about 300g peeled) 2 eggs 80g melted butter or 75mL light olive oil 100g natural Greek yoghurt 50–70g granulated monk fruit baking sweetener (1:1 sugar replacement) 1 tsp vanilla extract 200g gluten-free plain flour blend 50g almond meal 2 tsp gluten-free baking powder ½ tsp bicarbonate of soda 1 tsp cinnamon Pinch of salt Optional: 50g chopped walnuts or some dark chocolate chips.
50gwalnuts
or some dark chocolate chips

Instructions

Step 1
Preheat oven to 170°C fan-forced (180°C conventional). Line a loaf tin, approximately 21 × 11cm, with baking paper.
Step 2
Mash the bananas in a large bowl.
Step 3
Whisk in eggs, melted butter, yoghurt, monk fruit sweetener and vanilla.
Step 4
In another bowl, combine the gluten-free flour, almond meal, baking powder, bicarbonate of soda, cinnamon and salt.
Step 5
Gently fold the dry ingredients into the banana mixture until just combined. Don't overmix.
Step 6
Pour into the loaf tin and smooth the top.
Step 7
Bake for 50–60 minutes, checking from 45 minutes. A skewer inserted into the centre should come out without wet batter. Cover loosely with foil if the top browns too quickly.
Step 8
Cool in the tin for 15 minutes before transferring to a rack. Let it cool further before slicing.

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