Recipe Book: Gluten Free Walnut & Banana Bread

More and more people are finding out that they’re intolerant to gluten and luckily for them, there’s so many options out there for coeliacs now, including the delicious offerings from Pure Food. Co-founder Ruth is sharing her GF recipe for walnut and banana bread with us today. Don’t forget to #cookmintmag on Instagram or Twitter if you give it a go! Over to Ruth.

I first tried this banana bread when looking for a filling mid-morning snack to keep me going in the bakery. This is a bread suitable for the palio diet too. Its a winner!


Oil for greasing
2 very ripe bananas
3 eggs
115 g almond flour
1 1/2 tablespoons raw honey
65 g walnuts chopped


1. Preheat oven to 200°C

2. Lightly oil non stick loaf tin.

3. In a large bowl mash the bananas thoroughly with a fork. In a separate bowl, whisk together the eggs and add the almond flour and honey. Stir in the walnuts and your mashed bananas.

4. Pour the mixture into the tin and bake for about 20 minutes.

5. Remove from the oven and allow to cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.


Pure Food was set up by coeliac mother and daughter, Mary and Ruth Hussey. You can find them in Blackrock Market selling freshly baked gluten and wheat free delights, or order their products online at Ruth also co-owns Bear Market Coffee on Blackrock’s main street which stocks GF food. Find out more about the two businesses from our 5 Minutes With Ruth here

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