Gluten-Free Banana Bread with Ceylon Cinnamon & Dark Chocolate

Planet Organic on 11/03/2026

Have a few overripe bananas sitting in your fruit bowl? Don't throw them away! Instead freeze them until you're ready to make this delicious gluten-free, cinnamon banana bread recipe. Our organic Ceylon Cinnamon adds a delicate, naturally sweet warmth that pairs beautifully with banana and rich dark chocolate.

Gluten-Free Banana Bread with Ceylon Cinnamon & Dark Chocolate

Have a few overripe bananas sitting in your fruit bowl? Don't throw them away! Instead, freeze them until you're ready to make this delicious gluten-free, cinnamon banana bread recipe.

Made with gluten-free self-raising flour, ripe bananas, Greek yoghurt and Planet Organic Certified Organic Ceylon Cinnamon, this easy banana bread is naturally sweetened by the bananas, beautifully spiced and finished with a sprinkle of gluten-free oats and chopped dark chocolate for a little extra indulgence.

Our organic Ceylon Cinnamon adds a delicate, naturally sweet warmth that pairs beautifully with banana and rich dark chocolate. We've also added a little secret spice to this recipe that's coming soon to the Planet Organic range. Can you guess what it might be?

Whether you're looking for an easy gluten-free baking recipe, a way to reduce food waste or something delicious to enjoy with your afternoon cup of tea, this homemade banana bread is one you'll want to make again and again.

SHOP ALL ORGANIC SPICES

Gluten-Free Banana Bread with Ceylon Cinnamon & Dark Chocolate

Total Time: 50 minutes

Servings: 6 servings

Ingredients

3 very ripe bananas
2 cups (250g) gluten-free self-raising flour
½ cup (113g) softened butter
¾ cup (150g) brown sugar
2 eggs
⅓ cup (80g) Greek yoghurt
1/4 cup of protein powder (optional)
1 tsp vanilla extract
½ tsp Planet Organic Ceylon Cinnamon
¼ tsp salt
A pinch of our secret new spice 🤫
¼ cup gluten-free oats
Chopped dark chocolate for topping

Method

Preheat the oven to 180°C and prepare a baking dish.
Take your frozen bananas out and leave them in the sunshine for around 10 minutes to start defrosting. Once soft enough, peel and mash them in a large mixing bowl.
Preheat your oven to 175°C and line a loaf tin with baking paper.
In that large mixing bowl with banana, combine your wet and dry ingredients all together. Mix on high until all combined.
Gently fold through an additional oats or chocolate you would like in the loaf.
Pour into your prepared loaf tin and sprinkle the gluten-free oats and chopped dark chocolate over the top.
Bake for approximately 35–45 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool before slicing.