Banana & Pear Bread
Prep time
Cook time
Total time
A naturally sweetened, intensely moist banana and pear bread. Gluten & lactose free, with no refined sugar. Great served warm with a dollop of butter.
Recipe type: Snacks
Cuisine: Modern Australian
Serves: 12 slices
  • 3 ripe bananas, mashed
  • 1 - 2 ripe* pears, chopped
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3 tablespoons coconut oil, melted
  • ¼ - ½ cup maple syrup (depending on ripeness of bananas & pears)
  • 3 generous teaspoons gluten free baking powder
  • Good pinch sea salt
  • 1 teaspoon ground cinnamon
  • ¾ cup milk (I used lactose free. Use what you prefer, dairy, nut, coconut etc.)
  • 1¼ cup nut meal (hazel, almond, macadamia - whichever you have / prefer)
  • 1¼ cup gluten free flour blend**
  • 1¼ cup quinoa flakes or gluten free rolled oats***
  • ½ teaspoon xanthan gum (optional) - will help bread hold form.
  1. Preheat oven to 180 degrees Celsius (non fan forced).
  2. Line with baking paper or lightly grease a non-stick loaf pan
  3. Mash banana in a large bowl.
  4. Add the vanilla, egg, coconut oil, maple syrup baking powder, salt, cinnamon and milk and whisk vigorously to combine.
  5. Add nut meal, gluten free flour blend and quinoa and stir until just combined.
  6. Fold through the pear.
  7. Transfer batter to loaf pan and bake for 35 - 40 minutes.
  8. Bread is ready when it feels firm and appears crusty on top. A skewer will come out almost clean when inserted into the middle.
  9. Allow to cool for at least 15 minutes before turning out onto cooling rack.
  10. Serve with butter and honey or jam or just as is.
* - if your pears are ripe & soft, just slice them up and throw them in. If, like mine, they are a little on the hard side, slice them, put them in a small pot with about 2 tablespoons of water and gently heat over medium heat until you can see them soften and break down.
** - you can use any store bought all purpose GF Flour Mix, I have used my own preferred home made blend of sorghum, potato starch, buckwheat flour and xanthan gum. Mix 1 cup each of sorghum and potato starch with ½ cup of buckwheat flour and 1 teaspoon of xanthan gum.
*** - Oats are naturally gluten free, however, most are packaged on equipment that processes gluten based products, so gluten contamination is likely. There are 'Certified' gluten free oats on the market - look out for those. Or if you are at all uncertain, quinoa flakes are a fabulous alternative and naturally gluten free.
Recipe by Fresh Home Cook at