Blender Banana Bread

This blender banana bread is easy. Delicious. Quick. Gluten and Dairy Free. Too good to be true?? Give it a go and let me know!


I love it because you only need a high speed blender (I use a Vitamix), measuring spoons and cups and it’s ready to put in the oven. But you can use a bowl and mix it all together if you want! You will just have to smush up the bananas then combine all the other ingredients, and give it a good mix.

I use a blend of buckwheat and almond meal. Buckwheat, despite its name, is neither a grain or related to wheat. It’s rich in trace minerals and source of B vitamins. Almond meal is full of protein and contains healthy fats needed to help keep blood sugars stable.


  • 2 Ripe Bananas
  • 1 Cup of Buckwheat Flour
  • 3/4 Almond Meal
  • 1/4 Arrowroot or Tapioca Flour
  • 1 tsp baking powder
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/3 cup milk of choice (I use rice milk)
  • 1 tsp vanilla
  • Slivered almonds for decorating the top


  1. Preheat oven to 170 degrees. Line a loaf tin with baking paper.

USING A HIGH SPEED BLENDER – Simply put all ingredients in the blender, blend until all combined.

USING A MIXING BOWL – Mush up the bananas in a large mixing bowl. Add all other ingredients and mix until well combined.

Then pour mixture into the lined loaf tin. Cook for 35 minutes. Check cake is cooked by inserting a knife or skewer. Serve fresh with some butter, or toasted in a sandwich maker.

TIP – Measure out the coconut oil first, then use the same cup for the maple syrup. You won’t waste a drop of syrup that way! 




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