Gluten Free Banana Bread with Walnuts

Easy & moist gluten free banana bread with walnuts and warming chai spice.




200 g rice flour

80 g glutinous rice flour

40 g tapioca flour

2 tsp baking powder

1 tsp baking soda

1/2 + 1/2 tsp chai spice

1/2 tsp salt

50 g + 1 tsp brown sugar

150 g honey

2 large eggs, lightly beaten

70 g ghee, melted

4 very ripe big bananas

1 tsp vanilla extract

50 g walnuts, toasted and chopped



 cardamom pods


2 cm 

black peppercorns

tbsp ginger powder



1. Preheat oven to 350ºC. Prepare a 8 1/2” x 4 1/2” loaf tray with parchment paper.

2. In a large bowl, sift or whisk together flour, baking powder, baking soda, chai spice and salt.

3. In another large bowl, add ripe bananas and mash well with a fork. Add sugar to the mashed bananas and mash the sugar into the bananas.

4. Add rest of the wet ingredients: agave nectar, eggs, canola oil, applesauce and vanilla extract. Mix well.

5. Stir in the dry ingredients in 2 batches. Once the dry ingredients are incorporated, add the toasted walnuts. Mix gently.

6. In small bowl, mix together 1 tsp of sugar and chai spice.

7. Pour the batter into a loaf pan. Fill only up to 1/2 of the tray. Sprinkle chai spice-sugar mixture on top of the batter, just a few sprinkles (enough to taste) will do.

8. Bake for 45 minutes to 1 hour, until a toothpick comes out clean. Cool for about 15 minutes in the pan. After 15 minutes, cool on a cooling rack. When cooled, but still slightly warm, wrap tightly in cling wrap. It’s best if eaten a day after.


Recipe by Shannon Lim.

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