Gluten-free spiced banana and strawberry loaf

This loaf is perfect for anyone craving a spot of weekend baking, as it does equally well both as a breakfast option (toasted and slathered in butter) or a sweet snack beside a cuppa. Plus, it's free of both gluten and dairy!

By Nici Wickes
  • 15 mins preparation
  • 1 hr 5 mins cooking plus cooling
  • Makes 1 loaf
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For more recipes like this, check out our collection of 10 irresistible banana cakes and loaves!


  • 4 very ripe bananas, peeled
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour, plus 2 tbsp extra
  • 1/3 cup tapioca flour
  • 3 tbsp coconut sugar
  • 2 tsp baking powder
  • 1 tsp fennel seeds
  • 1/2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1/2 cup freeze-dried strawberries
  • 1/3 cup sliced almonds


  • 1
    Preheat oven to 180ºC. Line a large loaf tin with baking paper.
  • 2
    Add all the ingredients except the freeze-dried strawberries and almonds to a food processor, and combine well.
  • 3
    Pour the batter into the loaf tin. Sprinkle over the freeze-dried strawberries and chopped almonds, pressing them slightly into the batter.
  • 4
    Bake for 55-65 minutes or until the loaf is cooked when tested with a skewer.
  • 5
    Allow the loaf to cool for at least 30 minutes before turning out and slicing. Yum!


The coconut flour gives this loaf a wonderful texture and a good protein hit, while the fennel seeds are a brilliant aid for digestion.

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