Gluten-Free Banana Bread

The name of this cake has no real translation in French… I left it as it in the French version. Banana bread is kind of a banana cake but to name it that way is to forget one of its dimensions. Banana bread is an institution and I’ve eaten many times as a kid, the delicious recipe and version of my Mum. The secret lies into the use of overripe bananas (you wouldn’t be able to eat them anymore otherwise). You can add cinnamon and other ginger bread spices if you want. Ingredients:

  • 3 overripe bananas, peeled and mashed
  • 1/2 cup coconut oil
  • 1 egg yolk + 1 tsp xanthan gum
  • 1/2 tsp vanilla extract
  • 1/2 cup agave syrup
  • 2 cups gluten-free flour
  • 1 tsp baking soda
  • 1 pinch of salt
  • 1 tsp cinnamon (optional)
  • 2 tsp buttermilk* (we did not use this together but it gives extra moisture to the cake)
    *To make buttermilk: 1 cup of soy milk + juice of 1/2 a lemon = leave it to rest for 15 minutes


  • Preheat your oven to 350°F
  • Mash the bananas into a smooth mixture
  • Add the egg yolk, the agave syrup, the melted coconut oil and the vanilla extract. Stir well
  • In a bowl, mix the flour, the bak.soda, the salt, the xanthan gum and the cinnamon. Stir well
  • Add slowly the wet ingredients to the dry ones by starting from the center
  • Butter your pan and flour it too
  • Pour the dough into the pan and let it bake for 20 minutes then check from time to time if your knife comes out clean from the center of the cake
  • Leave it to cool for few minutes than unmold it on a rack in order to keep the crunchiness of the crust