Gluten-Free · Misc. Desserts

Banana-Hazelnut Bread (g/f)


Getting to know this oven is both fun, and a little bit daunting. But I was up for a challenge, and wanted to use up the bananas sitting around in the freezer. So I flipped through what is fast becoming my favourite cookbook, The Gluten-Free Cookbook, and found a recipe for banana and chestnut bread. It sounded delicious, and it was simple enough to substitute the chestnut flour for hazelnut meal when making the batter. Chestnut flour isn’t a readily available ingredient around here. The batter itself was delicious and simple to put together too, if a little bit more time consuming than I expected. And as it baked, this banana bread filled the kitchen with its wonderful smells!

But the actual baking was a little trickier than I anticipated, and that made it even more fun. I at first went with the recommended cooking temperature and time written in the oven manual, then reduced the temperature twice until I was satisfied. The cooking time in the original recipe turned out to be spot on, and the banana-hazelnut bread came out wonderful and brown in the end despite all the fiddling. The good news is that from this experiment I now know exactly what temperature to set my sweet loaf-style cakes too! And it was very well received!

Adapted from The Gluten-Free Cookbook’s

Banana and Chestnut Bread

Serves: 6, Prep: 30 mins, Cook: 50-55 mins


  • 140g gluten-free plain flour
  • 140g hazelnut meal
  • 1.5 tsp baking powder
  • 1 tsp xantham gum
  • 1 tsp bi-carb soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 pinch salt
  • 2 large bananas/3 small bananas, mashed
  • 115g unsalted butter
  • 115g brown sugar
  • 3 eggs
  • 90ml milk


  1. Pre-heat your oven to 180C/160C fan-forced, and grease and line a loaf tin.
  2. Sift all the dry ingredients into a large bowl, and then create a well in the centre.
  3. Combine the eggs and the milk, and then pop the butter into a saucepan and melt it. Add the brown sugar to the butter and stir it until it’s semi-melted, and there are no lumps left.
  4. Stir the wet ingredients, and the mashed banana, into the dry ingredients until combined, then pour the batter into the loaf tin and bake for 50-55 minutes, or until a skewer inserted into the centre of the bread comes out clean.
  5. Let cool in the tin for about five or so minutes, then gently lift the loaf out onto a wire rack to cool completely.
  6. Serve warmed, with butter.

25 thoughts on “Banana-Hazelnut Bread (g/f)

  1. Something about your blog has changed….mmm is it the colour or a different theme? I love the colour combinations and the cake looks delicious. Thanks for sharing!


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