Gluten Free Banana and Blueberry Bread

This is a delicious loaf suitable for people following a gluten free or low FODMAPs diet. Recipe courtesy of the March 2016 Edition of The Australian Coeliac.


1 1/4 cups of gluten free plain flour

2 tsp gluten free baking powder (eg McKenzies)

1 tsp cinnamon

2/3 cup LSA meal

1/3 cup dessicated coconut

2 eggs

1/2 cup vegetable oil

3/4 cup of milk (can substitute soy / almond if required)

1/2 cup brown sugar

1 cup mashed bananas (2 large)

125 g blueberries. Raspberries or choc chips can also be substituted.


  • Preheat oven to 180 degrees. Grease & line 22 cm loaf pan.
  • Sift flour, cinnamon & baking powder. Stir in LSA, coconut & brown sugar
  • Whisk eggs, oil & milk in  a jug. Stir in banana.
  • Add wet ingredients to flour mix & stir until just combined. Gently fold in berries.
  • Spoon into prepared loaf pan and bake for 50 mins or until skewer comes out clean.
  • Cool in loaf pan for 5 mins before turning out onto a wire rack to cool.


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