Gluten Free Banana Bread

When we first attempted this Gluten Free Banana Bread recipe, we totally thought it was going to be a fail. In fact, it was absolute perfection! We actually wanted to use almond flour but we ran out so we had to improvise and use coconut flour instead, which turned out to be a happy accident! Honestly, this recipe is so fluffy and moist, that no one will ever know it’s gluten-free. PLUS, we use almond milk here, so it’s dairy-free as well! Such a win-win.

What stands out

This Gluten Free Banana Bread is the blend of wholesome ingredients and big, banana flavor, making it a fantastic choice for a healthier treat. Made with ripe bananas, eggs, and almond milk, it has a moist and tender texture, while the bananas and maple syrup sweeten up without using any white sugar. This is such a great breakfast or snack option that’s simple to prepare, comes together in one bowl, and uses up those ripe bananas on the counter. We love that anyone can enjoy it, as it’s both gluten and dairy-free!

How to Prepare Gluten Free Banana Bread

Preheat oven to 350F (177C).

In a bowl mash the bananas and stir in the first 7 ingredients.

Add the coconut flour, baking powder, and baking soda and stir.

Line a loaf pan with parchment paper and add in the batter.

It will be sticky so use clean hands or the back of a spoon to distribute it evenly.

Bake for 50-60 minutes depending on the oven or until golden and a toothpick comes out clean. Enjoy!

Kitchen tip

We used 1.5 cups of coconut flour but you might need a little bit less depending on how big the eggs and bananas are. The consistency of the dough should be wet and sticky.

Swaps

1. If you’d like to use almond flour instead of coconut flour, you will probably have to add a bit more because coconut flour is absorbent and we require less of it.
2. Feel free to use any sweetener you like, such as maple syrup, agave syrup, or honey.
3. Use whatever oil you like, such as olive oil, avocado oil, or canola. Even melted butter will work.
4. You can use whatever milk variety you like, dairy or non-dairy.
5. Can we add mix-ins like nuts or chocolate chips?
6. Feel free to add your favorite mix-ins such as chopped nuts, chocolate chips, shredded coconut, or dried fruits. Fold them into the batter just before pouring it into the loaf pan.

Serve it with

• Serve this Gluten Free Banana Bread for dessert with coffee or tea.
• Spread a slice of banana bread with a spoonful of peanut butter or our luscious Homemade Nutella.

Questions

can we use a different type of flour?

Yes, you can experiment with different flour varieties, such as almond flour, oat flour, or regular all-purpose flour. However, keep in mind that the texture and moisture content will vary. Coconut flour absorbs more liquid, so if using another flour, you may need to adjust the amount.

can we use a different sweetener in this Gluten Free Banana Bread?

Yes, you could use agave syrup, or honey instead of maple syrup.

can we add other ingredients to the batter?

Yes, have fun adding your favorite mix-ins such as chopped nuts, chocolate chips, shredded coconut, or dried fruits. Fold them into the batter just before pouring it into the loaf pan.

strong Can we make muffins instead of a loaf with this recipe?

Yes, you can certainly make muffins using this recipe. pour the batter into a lined muffin tin and bake at the same temperature for 20-25 minutes, or until a toothpick comes out clean.

Why are the metric weights of your ingredients different than the results of Google and our kitchen scale?

While 1 cup of flour weighs 160g in our kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

Ingredients

Makes 7 slices

• 3 ripe bananas
• 2 large eggs
• ¼ cup unsweetened almond milk, or any milk
• 1 teaspoon pure vanilla extract
• ½ cup avocado oil, or any oil
• ½ cup maple syrup, or any sweetener
• pinch salt
• 1 ¼ – 1.5 cups coconut flour, (depending on how big the eggs and bananas are)
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Equipment

• Mixing Bowls
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Loaf Pan
• Parchment Paper

Method

1. Preheat oven to 350F (177C). In a bowl mash the bananas and stir in the first 7 ingredients.
2. Add the flour, baking powder and baking soda and stir. Line a loaf pan with parchment paper and add in the batter.
3. It will be really sticky so use clean hands or the back of a spoon to distribute it evenly.
4. Bake for 50-60 minutes depending on the oven or until golden and a toothpick comes out clean.