Wheat free banana and cinnamon loaf

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Prep time:

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Serves: 12

By anne123

(1 Vote) 1


  • 1/2 tsp bicarbonate of soda

  • 2 tsp baking powder

  • 70g sugar

  • 1 tsp cinnamon

  • 2 eggs

  • 70g margarine

  • 200g wheat free self-raising flour

  • 4 bananas ripe, mashed


  1. Preheat oven to 180C/Gas Mark 4.
  2. Grease a 2lb loaf tin and sprinkle lightly with flour until the whole surface is covered. Alternatively line with greaseproof paper.
  3. Sift together flour, baking powder and bicarbonate of soda and cinnamon.
  4. Add the remaining ingredients and beat together with an electric whisk.
  5. Or put all the ingredients in a food processor and mix together.
  6. Put mixture in tin and bake for an hour.

Handy Hint

Can also cook in a round tin and use as a healthy birthday cake.

Additional Information

  • cake

  • Can Freeze

  • Make Ahead

  • Kids can help

  • banana

  • Cake/Dessert

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

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Your comments

  • lucylloyd 14/08/12 15:58

    It would have helped to have been given egg size and banana size! I used medium eggs and medium/large bananas. After 50 minutes I noticed the top catching a bit and did the skewer test- it wasn't cooked inside, so cooked it for the full hour. It was a bit dark on top but had risen well. No indication as to whether or not the cake should cool in the tin completely so I cooled mine on a wire rack after it had completely cooled as I know it carries on cooking a bit after removal from the oven and I wanted to make sure it was properly cooked. It's ok- more of a bread than a cake, quite good with honey on, though!