Gluten and Dairy Free Spiced Wholegrain Banana Bread

serves / makes 8
65 prep time
65 mins cooking time


Hello Everyone

I’m pretty pleased with myself as I’ve had a super productive weekend so far. I finally got the book to the printers and I’m waiting on getting the proof for the final go ahead to print the first run so it should be available to buy online sometime in August – I can’t tell you how excited I am. Also got the jiffy bags ordered for packing the books, designed cute little Free From Favourites stickers for the packing and a little thank you for your order postcards – they are also at the printers just now.

Hopefully the majority of you saw my post last week about the Free From Fairy’s (Vicky) gluten free wholegrain flour blend. I made some lovely muffins with it and it got me thinking it would make a perfect banana bread so I’ve put together this recipe. The wholegrain flour works perfectly to create a lovely moist banana bread with a little hint of spice and a sprinkle of dairy free chocolate chips. Remember if you want to support Vicky (a fellow blogger) then you can buy the flour from Honest Eats.




  • 110g dairy free spread
  • 110g caster sugar
  • 2 eggs
  • 3 ripe medium sized bananas
  • 200g gluten free wholegrain flour (I used the Free From Fairies Flour Mix)
  • 1 teaspoon baking powder
  • 2 teaspoons ground mixed spice
  • 100g dairy free chocolate chips


  1. Preheat the oven to 180 oC
  2. Grease and line a 900g loaf tin
  3. Cream the dairy free spread and sugar together until light and fluffy
  4. Add the eggs, beating well between each addition
  5. Mash the bananas and add to the mixing bowl
  6. Add in the dry ingredients and mix well
  7. Stir through the chocolate chips
  8. Pour the cake mix into the loaf tin
  9. Bake in the oven for 70 minutes
  10. Remove from the oven and allow to cool before slicing

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