Wheat Free Banana And Walnut Bread

This is another proof that wheat and sugar free cakes can be just as tasty as regular ones. In fact, I found this bread a bit too sweet for my taste (although I must admit, I don’t have a sweet tooth) so next time I’ll use less xylitol. Brown rice flour, rolled oats and nuts makes it low GI and as usual it is also a low fat dessert, with no sugar, dairy, wheat or  yeast. If you are gluten intolerant, use gluten-free oats or skip them altogether and use more rice flour. It is important to very ripe, speckled bananas for this bread, so that they would mash easily and have more sweetness.

  • 1 cup/approx. 250g brown rice flour
  • 1/2 cup/80g Xylitol (although I’ll try and use 50g next time – it should still be sweet)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/3 cup/50g  rolled oats (gluten free variety if you are trying to avoid gluten)
  • 1 tsp sugar free, natural vanilla extract
  • 1 egg beaten
  • 3 TBS coconut oil
  • 1/2 cup/100ml soy milk (plus extra if the batter is too thick – you never know with rice flour.)
  • 2 medium ripe bananas, mashed
  • 1/3 cup/50g chopped walnuts (pecans would work nice too)
  1. Preheat the oven to 190C (can be 180C if fan assisted) and grease a medium loaf tin with a little coconut oil.
  2. Mix all dry ingredients together, then mix all liquids together with beaten egg.
  3. Combine everything together to make a smooth batter. Add more milk if it is too dry, but be careful so it won’t turn too liquid and runny.
  4. Add mashed bananas and mix well, then mix in chopped nuts.
  5. Pour batter into prepared tin and bake for 30-40 minutes, until the toothpick comes out clean. Let it cool before serving.



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