Ultimate Guide to Gluten Free Banana Bread

There’s nothing quite like the warm, comforting aroma of banana bread baking in the oven. For those following a gluten-free diet, you don’t have to miss out on this classic treat. Our gluten free banana bread recipe is not only incredibly delicious but also super moist, vegan-friendly, and completely sugar-free. Whether you’re new to gluten-free baking or a seasoned pro, this recipe will become your new favorite.

One of the best things about this gluten free quick bread is its versatility. It’s perfect for breakfast, makes an excellent brunch option, and can even double as a healthy snack throughout the day. The use of coconut flour gives it a lovely texture while keeping it light and fluffy.

Ingredients

• 3 ripe bananas (the riper, the better)
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 3 tablespoons maple syrup or honey (optional)
• 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Healthy Banana Bread Recipe Steps

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or lightly grease it.
2. Make Flax Eggs: In a small bowl, mix 2 tablespoons of ground flax with 6 tablespoons of water. Let it sit for 5 minutes to gel.
3. Mash Bananas: In a large mixing bowl, mash the ripe bananas with a fork until smooth.
4. Combine Wet Ingredients: Add the melted coconut oil, maple syrup (if using), and flax eggs to the mashed bananas. Mix well.
5. Mix Dry Ingredients: In a separate bowl, whisk together the coconut flour, almond flour, baking soda, cinnamon, and salt.
6. Combine Everything: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
7. Add Optional Ingredients: Fold in the chopped walnuts if using.
8. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Expert Tips for Perfect Gluten Free Banana Bread

Use Extra Ripe Bananas: The key to super moist banana bread is using bananas that are very ripe – they should have brown spots on the peel. This not only provides natural sweetness but also enhances the banana flavor.

Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense texture.

Proper Storage: To keep your banana bread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices.

Test for Doneness: Since coconut flour behaves differently than regular flour, the baking time may vary. Start checking at 45 minutes with a toothpick test.

Frequently Asked Questions

Can I make this recipe nut-free? Absolutely! Simply replace the almond flour with an additional 1/4 cup of coconut flour and omit the walnuts if using.

How can I make this bread sweeter? If you prefer a sweeter bread, you can add an extra tablespoon of maple syrup or mix in 1/4 cup of chocolate chips.

Can I use regular eggs instead of flax eggs? Yes, you can substitute the flax eggs with 2 regular eggs if you’re not following a vegan diet.

Why did my bread come out crumbly? This is usually due to overbaking or not measuring the coconut flour correctly. Make sure to spoon and level your flour rather than scooping it from the bag.

This gluten free banana bread coconut flour recipe is truly a game-changer for anyone looking for a healthy, delicious breakfast option. It’s perfect for meal prep, makes a wonderful gift, and satisfies even the pickiest eaters. Whether you’re enjoying it fresh out of the oven or kept banana bread for a quick snack, this recipe is sure to become a staple in your kitchen.

Gluten Free Banana Bread

This gluten-free banana bread recipe delivers a moist and delicious treat that’s perfect for those following a gluten-free or vegan diet. Made with coconut flour and almond flour, it’s naturally sweetened and offers a healthier alternative to traditional banana bread.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 180

Ingredients Method Notes

Ingredients

  

Ingredients

• 3 ripe bananas (the riper, the better)
• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 3 tablespoons maple syrup or honey (optional)
• 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or lightly grease it.
2. In a small bowl, mix 2 tablespoons of ground flax with 6 tablespoons of water. Let it sit for 5 minutes to gel.
3. In a large mixing bowl, mash the ripe bananas with a fork until smooth.
4. Add the melted coconut oil, maple syrup (if using), and flax eggs to the mashed bananas. Mix well.
5. In a separate bowl, whisk together the coconut flour, almond flour, baking soda, cinnamon, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
7. Fold in the chopped walnuts if using.
8. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Use extra ripe bananas with brown spots for natural sweetness. Don’t overmix the batter to avoid dense texture. Store wrapped tightly at room temperature for up to 3 days or freeze individual slices.