Michelle's Freefrom Banana and Polenta Bread

Gluten, nightshade, nut, peanut, sesame & wheat free; can be lactose, milk & soya free

This incredibly-easy-to-bake loaf comes out like a slightly sweet corn bread – good both on its own and with butter or spread.

Makes one small loaf

Ingredientsfreefrom banana polenta bread

  • 2 medium ripe bananas
  • 150g / 6 oz coarse polenta
  • 50g / 2 oz dairy-free spread or coconut oil
  • 2 heaped tsp gluten and wheat-free baking powder
  • pinch salt
  • 1 egg
  • 90ml / 3fl oz goat, sheep, soya or oat milk


  1. Heat the oven to 180 C / 350F / Gas Mark 4.
  2. Purée the bananas in a food processor along with all the other ingredients.
  3. Line the base of a small loaf tin with greaseproof paper and oil its sides.
  4. Spoon the mixture into the tin and bake for 35 minutes or till a skewer comes out clean.
  5. Remove from the oven and allow to cool slightly. Knock out of the tin and cool on a rack covered.

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