Cardamom Banana Bread (Gluten, Dairy and Sugar Free)

I love banana bread. Almost as much as I love ice cream. That ice cream love is actually the reason why I decided to make a sugar and dairy free version of my favourite bread. Being so tired all the time definitely makes me craaaave all things sweet and it’s nice to balance things out with some healthier carb loading.

Having a silly IBS belly I try to eat gluten free as much as I can so I have made this banana bread in gluten free versions before but never made it dairy and sugar free too. I was a little worried how it would turn out but it came out of the oven super moist and so delicious. Perfect as breakfast with my Greek yoghurt and raspberry mixture on top! The yoghurt and berries adds a nice tang to it and as much as my husband likes this bread too I don’t think I’m going to let him have more than a slice.. possibly two if he’s lucky!

You can basically change the ingredients around as you like. Swap the canola oil for macadamia (both supports Australian famers and that’s never wrong!), or use butter if you rather. You can use sugar instead of stevia if you want, or go for honey or maple syrup. And if you don’t like cardamom go for cinnamon or ginger. It’s an EXTREMELY easy loaf to make too as you just mash the banana and then put everything in a bowl and mix it. Easy peasy!

Hope you’ll like it!


1 large loaf tin


2 cups of self rising gluten free flour

2 large eggs

1/2 cup of oil of choice (or butter)

1/2 cup stevia granules or other sweetener

3 large and very ripe bananas

Plus 1 not as ripe banana for decoration

1 1/2 tsp cardamom (or less if you like!)


1. Line the loaf tin with baking paper and put oven on 185 degrees Celsius.

2. Mash bananas and place in a bowl.

3. Add all other ingredients to the bowl and mix thoroughly. Place mixture in loaf tin and top with a sliced banana.

4. Bake for about 1 hour to 1h and 15 mins but check throughout the baking process here and there. When the top feels slightly spongy and a skewer comes out clean the bread is finished.

5. Take out and let cool completely as that makes the slices not crumbly. I never wait for that though and always have at least one slice warm too!

  1. Ooooh you made me want to try this right away!! Need to sleep first though. What is self rising gluten free flour? Does it even exist in Sweden? Big hug!

    1. Oh Lotta!! Sorry for my horribly late reply! Just saw your comment now! You should give it a try still! Super easy and yummy! But I don’t think self rising gf flour exist in Sweden.. just add a teaspoon or so of baking powder I think! Big hug and hope spring has come to home now! X

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