Recipe: Gluten Free Banana Bread

There’s no such thing as healthy baking, but I think gluten-free baking comes pretty darn close.  And as a cook who occasionally bakes, gluten-free baking has been more forgiving to me than traditional baking.  When I add or take away ingredients from recipes on a whim, the entire outcome doesn’t necessarily go to waste.

One of my husband’s favorite treats is banana bread, and this gluten-free version uses almond flour and coconut flour for great nutrition, flavor, fluffiness, and moisture.  I took this recipe from and put a bit of my own spin on the ingredients.  The result is a banana bread that even gluten loving folks would devour.

Gluten Free Banana Bread

Gluten Free Banana Bread

3/4 teaspoon of baking soda
1/2 teaspoon of sea salt
3/4 cup of almond flour
1/4 cup of coconut flour
1 teaspoon cinnamon
2 tablespoons of coconut oil
3 eggs
2-3 ripe medium bananas (3 makes it extra banana-y)
1 teaspoon vanilla extract
1/8 cup of raw honey
1/2 cup of chopped walnuts

Preheat your oven to 350°.  Grease a 5×8 pan (or smaller) with coconut oil.  Mix dry ingredients so there are no lumps and they are well blended.  In a separate bowl (or blender), mix together the wet ingredients (for a chunkier banana bread, I use a potato masher for the bananas and then a hand mixer for the batter and for a smoother banana bread, I throw the wet ingredients into the food processor or blender).  Mix together the wet and dry ingredients.  Bake for 40 minutes  or until a fork or toothpick inserted in the middle comes out clean.  Cool for at least 1-2 hours before serving.

Gluten Free Banana Bread

Topped with frozen raspberries for a treat

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