A great gluten free banana bread recipe is pretty handy in lunchboxes, or for a quick afternoon tea! This gluten free cake will keep well for a few days and is also yummy toasted and spread with butter if tolerated or dairy free spread!

You can whip this recipe up in a matter of minutes in a food processor of Thermomix.

Gluten free, wheat free, dairy free, soy free, nut free, egg free


½ cup (45g) desiccated coconut

1 cup (140g) sorghum flour (or rice flour)

½ cup (90g) potato starch

½ cup (75g) rapadura (or coconut sugar / sugar)

2 tsps xanthan gum (or guar gum)

4 tsps gluten free baking powder

2 tsps cinnamon

½ cup (110g) coconut oil, melted

½ cup (125mls) dairy free milk of choice

2 medium bananas, peeled and mashed (approx. 280g of peeled banana)


  • Heat oven to 160°C
  • Prepare a loaf pan approx. 22cm x 14cm by lining with baking paper
  • Put all dry ingredients into a food processor and blitz until well combined and desiccated coconut is fine like flour
  • Add all other ingredients and mix until combined
  • Pour into prepared pan, place in pre-warmed oven and cook for 35 minutes or until cooked through
  • Turn off oven and leave the cake in the oven for about 5 minutes with the door open so it cools slowly
  • Remove from oven and sit on wire rack in pan
  • After about 5 minutes remove from pan and place on a wire rack to cool completely


Tip: do not use coconut flour in place of desiccated coconut – they do not act the same!

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Gluten Free Scones – Happy Tummies

Gluten Free Plum Muffins

Gluten Free Orange Cake

Gluten Free Gingerbread Men