Banana bread

Banana bread
  • Gluten-free
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Dessert
  • Special occasion
  • 1 hour or less
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Using just one banana, this recipe is a delicious low potassium and low salt option to enjoy for a tasty treat or dessert.


1 ripe banana (approx. 120g without peel)

1 egg

Β½ teaspoon vanilla extract

100g unsalted butter, softened

60g light soft brown sugar

120g gluten free plain flour

1 teaspoon baking powder

60g dried cranberries


  1. Step 1

    Preheat the oven to 190Β°C/ gas mark 5. Grease and line a 450g loaf tin.

  2. Step 2

    Beat the egg and mash together with the banana and vanilla extract.

  3. Step 3

    In a separate bowl, cream together the butter and sugar.

  4. Step 4

    Add the banana mixture to the creamed sugar and beat together.

  5. Step 5

    Mix in the flour, baking powder and cranberries and stir well to combine.

  6. Step 6

    Pour into the prepared baking tin and bake for 40-45 minutes or until a skewer comes out clean. Leave to cool in the tin for five minutes before turning it out on a wire tray to cool completely.

Food facts

The main sources of carbohydrate in this recipe are the flour, sugar, banana and cranberries. Carbohydrate values have been provided for those trained in insulin adjustment.

Banana is a high potassium fruit, however only 1 banana is being used for 10 portions which keeps this recipe low in potassium overall. Therefore, a portion can be enjoyed as part of a low potassium diet as an occasional treat.

This recipe contains phosphate which is mainly provided by the baking powder. If you have been prescribed a phosphate binder, ensure you take them with this dish.

This banana bread is low in protein and can be enjoyed on special occasions as part of a reduced protein diet.

The sugar in this recipe has already been reduced, however if you find it too sweet you could consider reducing it further. You may also wish to use a low fat spread in place of the unsalted butter, which will reduce the fat content.

This recipe is relatively inexpensive, but you could consider using a normal caster sugar in place of the soft brown sugar as this may save a small amount of money.

Once cooled, it is best to slice the banana bread into the 10 portions and store in an airtight container for up to 3 days. If you are not sharing with friends and family, you can wrap individual slices and freeze for up to 3 months. Allow to thoroughly defrost before eating.