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Home » Recipes » Dessert

Published: Jul 27, 2017 · Modified: Feb 24, 2022 by James Wythe · This post may contain affiliate links

Gluten Free Banana & Pistachio Loaf

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This banana & pistachio loaf is gluten free, vegan and refined sugar free. It is so tasty and works great as a dessert or even as a weekend treat. It’s fun but simple to make meaning if you have any kids they would love making it!

It only uses 10 ingredients and you can always swap the pistachio for other nuts or even fruit.

The 2 ingredient coconut icing adds such a great flavour to the loaf but if you wish to eat the loaf warm then just eat it straight out the oven without the icing.

icing shot

It will last in the fridge for a couple days, that’s if you can make it last that long!!!

It is a very dense bread so just one slice is very satisfying and perfect for when entertaining family or friends.

banana loaf close up

Are you drooling yet?

banana loaf top

Gluten Free Banana & Pistachio Loaf

gluten free, vegan, dairy free, egg free, refined sugar free
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Prep Time: 20 minutes
Cook Time: 20 minutes
Optional Resting Time: 1 hour
Total Time: 40 minutes
Servings: 12 slices
Author: James Wythe

Ingredients

  • 1 flax egg mix 1 tbsp of chia seeds with 3 tbsp water, for 10 mins until a gel forms
  • 260 g buckwheat flour (1 1/2 cups)
  • 160 g coconut flour (1 1/2 cups)
  • 4 ripe bananas mashed
  • 1 tbsp cinnamon
  • 4 tbsp maple syrup
  • 50 g pistachios shelled (unsalted)
  • coconut oil
  • 1 400ml can coconut milk chilled in the fridge overnight you just want the fat from the top of the can
  • 1 tbsp maple syrup
  • extra pistachios to top

Instructions

  • Pre heat the oven to 180C
  • In a mixing bowl, make the chia egg by adding 1 tbsp of chia seeds with 3 tbsp water for 10 mins until a gel like substance forms
  • Whilst the chia egg is forming, shell the pistachios if you haven’t managed to buy them this way. Crush them with a rolling pin until they are into halves
  • Line a bread baking tin with baking paper greased with coconut oil
  • In a bowl mash 4 ripe bananas with a fork until there are no lumps
  • To the chia egg add the coconut flour, buckwheat flour, mashed bananas, cinnamon and maple syrup and mix with a spoon
  • Now add the pistachios and mix in well with your hands until a dough forms
  • Tightly press the dough into the baking tin and place in the oven for 20 mins
  • Whilst the bread is baking, add the coconut fat (top thick part of the coconut milk can) to a bowl and machine whisk until it starts becoming slightly frothy, at this point add 1 tbsp of maple syrup and whisk again
  • Add this mix to the fridge to use later
  • Once the bread is ready, remove from the baking tin and allow to cool fully before topping with the coconut icing (otherwise it melts) this roughly takes 60-90 minutes
  • Now remove the icing from the fridge and simply layer it onto the loaf and finally top with more pistachios

Notes

You can always try this with different nuts or without any if you have a nut allergy!
DID YOU MAKE THIS RECIPE?Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

banana loaf front

Creating this banana loaf? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW.

On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!

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Reader Interactions

Comments

  1. Jennifer says

    September 09, 2018 at 7:14 pm

    Hi James,

    Can Almond flour be used in place of buckwheat flour? Or is there another flour you would suggest? I also have a cup for cup gluten free flour blend.

    Reply
    • James says

      September 17, 2018 at 9:10 am

      Hey Jennifer,

      I think almond flour would work, not sure how much it would affect the outcome though. Definitely worth giving it a try and please let me know how you get on 🙂

      Thanks,

      James

      Reply
  2. Jeni says

    November 11, 2017 at 5:16 pm

    Hi James
    Could I hand whisk the icing? Or use a vitamix?
    Thank you for the recipe!
    Jeni

    Reply
    • James says

      November 11, 2017 at 5:47 pm

      Hi Jeni,

      Thank you for the question! You could give hand whisking a try, you may just need to leave it in the fridge longer and slightly whisk it again after.

      I wouldn’t advise doing it in a vitamix as it will become to smooth and runny.

      Give it a try and let me know how it goes 🙂

      Thanks,

      James

      Reply
  3. Myriam says

    August 04, 2017 at 7:06 pm

    Hey James?
    Can I substitute the coconut flour by spelt or oat flour? Which is best?
    Thank you!

    Best,
    Myriam.

    Reply
    • James says

      August 05, 2017 at 10:09 pm

      Hey Myriam,

      Thank you for the comment!

      I haven’t tried it with either but I would suggest trying oat flour first. Give it a go and let me know in the comments how it goes 🙂

      Thanks,

      James

      Reply
  4. James says

    July 27, 2017 at 9:21 pm

    Hey Lara,

    I am great thank you! I hope you’re doing ok?

    As for the eggs, I guess you could yeah, as for how many I wouldn’t have a clue as not used eggs in 4 or so years. Give it a try though and let me know how it goes 🙂

    James

    Reply
  5. Lara says

    July 27, 2017 at 9:18 pm

    Hello James, hope you are well! Can I use eggs?

    Reply

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Hey I’m James, a fully qualified Health Coach, Author and Professional Food Blogger. My aim is to inspire you to cook easy and delicious home cooked food. 10 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I decided to open my blog in 2016 to share my recovery journey and passion for food with the world.

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