Gluten free banana bread
20 minutes
Prep time
1 hour 25 minutes
Cooking time
12 Servings


Banana bread

2 ripe bananas, 270 g (1 cup)
1 vanilla bean, scraped

200 g butter, room temperature
250 g sugar
3 eggs
½ cup rice flour
¾ cup coconut flour
1 ¾ cup almond meal
½ tsp bi-carb soda
½ tsp baking powder
1 tsp ground cinnamon
1 tsp eight spice powder
80 ml milk

Eight spice powder

20 g juniper berries
30 g whole star anise
15 g white peppercorns
15 g cinnamon quills
15 g cloves
1 pinch saffron threads
25 g salt
10 g cardamom pods

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Eight spice powder

  1. Toast the spices in a large pan over medium heat, Induction setting 4 for 1 minute, or until fragrant.
  2. Grind all the spices to a fine powder in a spice grinder or mortar and pestle. Allow to cool.
  3. Store remaining spices in an airtight container.

Banana bread

  1. Preheat the combi steam pro oven on Cakes Plus at 180˚C.
  2. Mash the banana flesh well with a fork until smooth, add vanilla seeds.
  3. In the bowl of an electric mixer, cream the butter and sugar together until light and creamy. Slowly add the eggs, one at a time, beating well after each addition.
  4. Add the banana and vanilla mixture. Add remaining ingredients and mix on a low speed until well combined.
  5. Pour mixture into a loaf tin measuring 15 cm x 24 cm, lined with baking paper. Place on a baking and roasting rack on shelf level 2 and Bake for 1 hour and 20 minutes.
  6. Check the cake by inserting a wooden skewer into the middle of the cake. If the skewer comes out clean, the cake is cooked.
  7. Leave cake to cool in tin for 10 minutes before turning out onto a cooling rack.


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