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In a mixing bowl, mix together the flour, sweetener or sugar and poppy seeds and give it a quick mix through.
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Break the banana into pieces in another bowl and mash well.
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Add the zest and juice from 1 clementine, the milk, oil and mashed banana to the dry ingredients in the other mixing bowl and fold together with a wooden spoon. don't over mix, just mix enough to bring all the ingredients together.
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Grease a loaf tin with some oil and place the mix in the tin. Bake in an oven preheated to gas mark 5/190c for 30-40 mins until well browned and a skewer pushed into the middle comes out clean.
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Once cooked, place on a cooling rack and allow to go cold. Once cold mix the icing sugar, clementine juice and zest together and drizzle over the top of the loaf.
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Gluten Free Banana, Clementine & Poppy Seed Loaf
Our Vegan and Gluten Free take on a traditional Banana Loaf with added clementine for freshness.
- Recipe by Alison Wheatley
- Added3rd December 2016
- Prep Time15 Mins
- Makes10 slices
Banana loaf with a twist, we have combined it with a clementine to give it a refreshing orangy flavour while also giving it the flourish of another popular cake; poppyseeds, from a popular lemon and poppyseed cake. Not only is this a screwed round version of a banana loaf but it is also gluten free and Vegan.
Method
Nutritional Information (Per slice)
Cals
Calories
218
Carbs
36g
Fibre
2g
Fat
1g
Sugar
6g
Protein
3g
Last updated 8th August 2025
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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