Moist and not-crumbly, this gluten free banana bread really delivers on flavor…no one will know it’s gluten-free!

Make it vegan by using a flax egg, or use local free range eggs.

Gluten-free, dairy-free and delicious! 

Download this recipe

5 from 1 reviews
Gluten Free Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 3 Banana (ripe, mashed)
  • ⅓ cup Coconut Oil
  • 2 Egg
  • ¾ cup Coconut Sugar
  • 1 tsp Vanilla Extract
  • ½ cup Hemp Milk (or any kind of milk)
  • 1½ cups All Purpose Gluten-Free Flour
  • 1 tsp Baking Soda
  • ¼ tsp Sea Salt
Instructions
  1. Preheat your oven to 350ºF (177ºC) and brush a loaf pan with some oil to
  2. prevent sticking.
  3. In a large bowl, mash the bananas well. Stir in the eggs, oil, coconut sugar, vanilla,
  4. and milk.
  5. In a small bowl, mix together the gluten-free flour, baking soda and sea salt.
  6. Add the dry ingredients to the wet and mix until well combined.
  7. Pour the batter into your loaf pan. If you want to be fancy, you can slice another
  8. banana in half length-wise and place both halves on top of the loaf. Bake for 50
  9. minutes, or until a knife inserted into the center comes out clean.
  10. Let cool completely before slicing. Enjoy!
Notes
Vegan / egg-free: Substitute flax eggs by soaking 1.5 Tbsp of ground flax in 4-5 Tbsp water and mixing well. Let congeal for 3 minutes, then add in as replacement for eggs.

Add in's: Mix in blueberries, chocolate chips, walnuts, or anything else you like in your banana bread.

Storage: Keeps well in the fridge for 5 days or in the freezer for a few months.

5 from 1 reviews
Gluten Free Banana Bread
 
Gluten Free Banana Bread Author: Ryanna Battiste Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Serves: 8
Ingredients
  • 3 Banana (ripe, mashed)
  • ⅓ cup Coconut Oil
  • 2 Egg
  • ¾ cup Coconut Sugar
  • 1 tsp Vanilla Extract
  • ½ cup Hemp Milk (or any kind of milk)
  • 1½ cups All Purpose Gluten-Free Flour
  • 1 tsp Baking Soda
  • ¼ tsp Sea Salt
Instructions
  1. Preheat your oven to 350ºF (177ºC) and brush a loaf pan with some oil to
  2. prevent sticking.
  3. In a large bowl, mash the bananas well. Stir in the eggs, oil, coconut sugar, vanilla,
  4. and milk.
  5. In a small bowl, mix together the gluten-free flour, baking soda and sea salt.
  6. Add the dry ingredients to the wet and mix until well combined.
  7. Pour the batter into your loaf pan. If you want to be fancy, you can slice another
  8. banana in half length-wise and place both halves on top of the loaf. Bake for 50
  9. minutes, or until a knife inserted into the center comes out clean.
  10. Let cool completely before slicing. Enjoy!
Notes
Vegan / egg-free: Substitute flax eggs by soaking 1.5 Tbsp of ground flax in 4-5 Tbsp water and mixing well. Let congeal for 3 minutes, then add in as replacement for eggs.

Add in's: Mix in blueberries, chocolate chips, walnuts, or anything else you like in your banana bread.

Storage: Keeps well in the fridge for 5 days or in the freezer for a few months.
3.5.3251

 

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