Delicious, gluten free banana bread with ground almonds and flaxseed
Prep time
Cook time
Total time
An easy and quick banana bread recipe, with ground almonds and flaxseed. Gluten free.
Recipe type: Baking and Desserts
Cuisine: International
Serves: 1 Bread or 15 Muffins
  • 300 g ripe bananas (roughly 3 bananas)
  • 30 g butter, at room temperature (or coconut oil)
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ tsp bicarbonate of soda
  • 1 tbsp lemon juice
  • 220 g ground almonds
  • 30 g ground flaxseed (also known as linseed)
  • 1 tbsp whole flax for sprinkling
  • sea salt
  1. Preheat the oven to fan 170°C/Gas mark 5. Line a 23 x 13 cm (900 g) loaf tin with enough baking parchment to double as a wrap for storing the banana bread.
  2. Mash the bananas and butter in a mixing bowl to a pulp with a fork. Add the maple syrup, cinnamon, vanilla, eggs, bicarbonate of soda, lemon juice and a small pinch of salt. Mix well with a whisk.
  3. Add the ground almonds and ground flaxseed and mix well.
  4. Pour the mixture into the prepared tin, sprinkle with the whole flax and bake for 1-1¼ hours. It's ready when a skewer inserted into the centre comes out dry. If your bread starts to look quite brown after the first 30 minutes, the cover the top with baking parchment until it has finished baking.
  5. Remove from the oven and leave to cool a little. Serve warm or at room temperature. Store in the fridge for up a week.
Recipe by MI Beauty at