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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.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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 9x5 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.