This gluten free banana and raspberry loaf is delicious enough for everyone to enjoy!


  • 250g Nuttelex spread
  • 2 teaspoons vanilla essence
  • 1 1/2 cups caster sugar
  • 4 eggs
  • 1 1/2 cups self-raising gluten-free flour
  • 1 cup soy flour
  • 1/2 cup rice flour
  • 1 teaspoon bicarbonate soda
  • 2 teaspoons xanthan gum (see tip)
  • 2 cups mashed banana
  • 1 cup frozen raspberries


  1. Preheat oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 11cm x 18cm loaf pans. Line with baking paper, allowing 2cm overhang at long ends.
  2. Using an electric mixer, beat spread, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flours, bicarbonate of soda and gum into a bowl. Stir in half the flour mixture and half the banana. Add remaining flour mixture and banana. Stir to combine. Fold through raspberries.
  3. Spoon mixture into prepared pans. Smooth tops. Bake for 1 hour or until a skewer inserted in centre of loaves comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool.