RECIPE: Vegan Breakfast Banana Bread

The year 2020 taught us a few things, and one of them was the importance of a good banana bread. This version is refined sugar free, dairy free and vegan, which all sounds pretty good to us.

While the quantity of ripe banana in this bread is within FODMAP limits, it might not agree with some. If you don’t get along with ripe bananas, use just ripe or slightly under-ripe ones instead. I find it can be helpful to roast these first to bring out their sweetness and flavour.



Serves: 8–10
Prep time: 25 minutes Cook time: 40–55 minutes


  • 200 g (1 1⁄4 cups) fine white rice flour
  • 60 g (1⁄2 cup) tapioca flour
  • 2 1⁄4 teaspoons gluten-free baking powder 1⁄2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
    200 g banana, ripe or just ripe
  • + 50 g extra for decoration (optional)
  • 100 g light brown sugar
  • 160 ml (2/3 cup) FODMAP-friendly plant-based milk of choice
  • 80 ml (1⁄3 cup) oil (I have used vegetable and olive)
  • 1 tablespoon vinegar (white or apple cider vinegar)
  • 2 teaspoons vanilla bean paste
  • pinch of fine salt


1. Preheat oven to 180°C. Grease a 21.5 cm x 11.5 cm (base measurement) loaf pan.

2. Place flours, baking powder and soda, cinnamon and nutmeg in a large bowl and whisk to combine.

3. Mash the banana in a medium bowl, keeping some larger chunks for texture. Mix in the dry ingredients.

4. Mix the wet ingredients into the dry ingredients until just combined. Stir in any additions here if using (see notes). You can top the bread with some thinly sliced banana coins or slices, but this is optional.

5. Pour the mixture into the pan, sitting it on a baking tray. Cook for 40 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. If necessary, cover with foil and continue to cook for a further 10–15 minutes, or until cooked through.

6. Set loaf aside to cool in pan for 5 minutes before transferring to a wire rack to cool completely. Slice and serve with vegan, FODMAP-friendly yoghurt if desired.


This banana bread will keep in an airtight container for up to 3–4 days. You can mix in several things here: chocolate, nuts or berries. Just make sure any additions are vegan, low FODMAP and gluten free if they need to be.

intolerance friendly kitchen recipe bookINTOLERANCE-FRIENDLY KITCHEN

This recipe comes from Intolerance-Friendly Kitchen by Georgia McDermott released on March 16.

If you have a dietary intolerance and sometimes feel you’re missing out on foods you’d love to eat, this book is for you.

Intolerance-Friendly Kitchen is all about reliable recipes that are gluten free, low FODMAP and vegetarian, and cater wherever possible to diets without dairy, eggs, nuts, grains, starches or gums.

Georgia McDermott – also known as much-loved Melbourne food blogger @georgeats – is passionate about making life’s delicious moments accessible to everyone, and she’s done all the painstaking recipe testing so you don’t have to. Whether it’s knowing the best flour to use for a certain cake or pastry, or offering a substitution to cut the lactose but keep the flavour, Georgia has worked out how to get the best results every time. Her 100+ beautifully photographed recipes include:

  • Yeasted croissants
  • Chocolate babka
  • Any-flour-you-like brownie cookies
  • Sourdough cinnamon scrolls
  • Vegetarian or vegan sausage rolls
  • Starch-free sourdough
  • Gluten-free egg pasta
  • Tofu and ginger dumplings

From bread, cakes and other sweet bakes to pasta, noodles and savoury pastry, this is a collection of recipes so rewarding and easy to follow that meeting your dietary requirements feels like a bonus!

Intolerance Friendly Kitchen is available at all good book stores from March 16. RRP $34.99 

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