The evolution of bananas in our household – gluten and dairy free spicy banana bread

Above: The evolution of bananas in our household.

It seems an age ago that bananas were $15 per kilo and considered a luxury in our house. Now that they’re $1.99 per kilo, we’ve become complacent and are lazily letting them go ripe. Secretly I think my housemates are letting this happen on purpose, so that I make banana bread with them.

I’ve been putting the old bananas in the freezer, and finally found time today to make a loaf of Spicy Banana Bread.

Tip: Before freezing bananas, peel them and wrap them in cling wrap. It makes them much easier to use when you’re ready for them.

My housemates aren’t gluten and dairy intolerant, but they still love this banana bread. Probably because it’s so moist and beautifully dense and filling. It certainly doesn’t last long. Not as long as actual bananas do!

I found this recipe on a site that has a wealth of healthy eating recipes and resources. It’s also got a nifty feature where you can select a user profile to customise the way the site and it’s content is presented to you, i.e.

  • I’ld like to try soy milk
  • Sometimes I drink soy milk
  • I can’t drink dairy milk
  • I’m a health foodie

It’s well worth checking out.

Gluten and Dairy Free Spicy Banana Bread

Serves 6 (or 3 hungry housemates)


  • 175ml ricemilk
  • 2 1/3 cups (300g) gluten free self raising flour
  • 2 tsp Gluten Free Gluten (GFG) (or I use Xantham Gum)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground mixed spice
  • 1/2 cup (75g) brown sugar, lightly packed
  • 1/4 cup (55g) caster sugar
  • 125g dairy free reduced fat spread, softened to room temperature
  • 2 large eggs
  • 3 large ripe bananas, mashed

I also like to add 1/2-1 cup walnuts.


  1. Preheat the oven to 180˚C (160˚C fan forced).
  2. Line a 19x8cm loaf pan with baking paper.
  3. Sift together the flour, GFG (or Xantham Gum) and spices.
  4. Place into a large mixing bowl with the sugars, spread, rice milk, eggs and bananas.
  5. Mix with electric beaters for 3 minutes or until well combined (or a wooden spoon and strong arm.
  6. Add walnuts (if desired) and stir through mixture.
  7. Pour mixture into the prepared pan and bake on the centre shelf of the oven for 40 minutes.
  8. Cover with greased foil and bake a further 10 minutes or until golden brown and firm to touch.
  9. Allow to stand for 10 minutes before removing from the pan. Allow to cool completely before slicing.

This banana bread is delicious toasted and spread with jam or peanut butter.