Gluten-free banana raisin bread

Recipe: Gluten-free banana raisin bread


  • 125g Nuttelex spread
  • 3/4 cup caster sugar
  • 2 eggs, lightly beaten
  • 1 cup mashed ripe banana
  • 1/2 cup raisins, chopped
  • 3/4 cup gluten-free self-raising flour
  • 1/4 cup gluten-free plain flour
  • 1/4 cup rice flour
  • 1/2 teaspoon bicarbonate of soda


  1. Preheat oven to 180°C/ 160°C fan-forced. Lightly grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line with baking paper, allowing 2cm overhang at long ends.
  2. Using an electric mixer, beat spread and sugar for 1 minute or until pale and creamy. Add eggs, 1 at a time, beating well until just combined.
  3. Add banana and raisins. Stir to combine. Sift flours and bicarbonate of soda over mixture. Stir until just combined. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.


  1. Cooking class: Testing: To check if bread is cooked, insert a cake tester or skewer in the centre. If the tester or skewer comes out clean, the bread is cooked.
  2. Tip: To make 1 cup mashed banana, you’ll need 2 large over-ripe bananas. Using a fork, mash in a bowl until smooth.

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)