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Gluten Free Banana and Apricot Loaf Recipe
Gluten-free banana and apricot loaf

This fruity earl grey tea loaf is a great way to use up any over-ripe bananas you have lying around. And the hazelnut streusel topping adds a lovely crunchy texture to the loaf - perfect for afternoon tea or with your next cuppa!

A loaf of banana bread with a sliced banana baked into the top, on a white plate
Gluten-free banana bread

Flavoured with honey, vanilla and mixed spice, and studded with walnuts, this comforting banana bread is entirely gluten-free, though you'd never guess it

A wooden board topped with squares of chocolate brownie
Gluten-free brownies

These brownies are everything you'd hope – dense, fudgy and rich – and are a great option for anyone avoiding gluten

Try our flourless protein brownies, then discover flourless chocolate truffle cake with amaretto cream, flourless chocolate cake (caprese), or flourless honey nut cornflake and caramel bars.

Recipe extracted from The Blood Sugar Balance Cookbook by Meredith Mann (£19.99, Fair Winds Press). Photographs: Michelle Miller. Recipes are sent by the publisher and not retested by us.

Meredith Mann is a certified holistic nutrition coach who specialises in metabolism and fat loss. Follow her on Instagram @thepeachiespoon.

Flourless protein brownies recipe

  • 245g cooked or tinned sweet potato or pumpkin
  • 130g almond or peanut butter
  • 1 egg
  • 120ml milk or water
  • 1 tsp vanilla extract
  • 22g cacao or unsweetened cocoa powder
  • 3 tbsp sweetener
  • 30g vanilla or chocolate protein powder
  • 1 tsp bicarbonate of soda
  • 58g dark chocolate chips

Nutrition: per brownie

  • kcal168
  • fat11.2g
  • saturates3.8g
  • carbs7.2g
  • sugars4.6g
  • fibre3.2g
  • protein7.9g
  • salt0.6g
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Method

  • step 1

    Heat the oven to 180C/160C/gas 4. Mash together the sweet potatoes or pumpkin, nut butter, egg, milk or water, and vanilla extract. Stir well, then add ¼ tsp of salt and the remaining ingredients, except the chocolate chips. Stir to combine, then add the chocolate chips.

  • step 2

    Pour the batter into a 20cm x 20cm baking dish and bake for 25-30 mins. Stored in the fridge it will keep for up to a week.

Our best gluten-free bakes.

A loaf of banana bread with a sliced banana baked into the top, on a white plate
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