Gluten Free Banana Bread

Banana bread is one of those classic baked goods that just screams comfort food. I mean, who doesn’t love a warm slice of banana bread straight out of the oven? But did you know that its origins are a bit murky? Some say it was born out of the Great Depression, while others believe it was a World War II invention by clever home cooks. Regardless of where it came from, banana bread has been a staple in families for generations, and for good reason – it’s just so darn delicious.

Now, I don’t know about you, but when I think of banana bread, “healthy” is not usually the first word that comes to mind. Traditional recipes are often loaded with sugar and refined flour, which don’t exactly align with a healthy lifestyle. But fear not, because we’ve come up with a gluten-free version that still has all the flavor and texture you know and love, but with healthier substitutions. We’ve swapped out the wheat flour for a gluten-free flour blend, and used ripe bananas to naturally sweeten the bread, cutting down on the added sugar. The result is a moist and flavorful banana bread that’s just as delicious, but better for you.

So, if you’re looking for a healthier take on this classic treat, give our gluten-free banana bread recipe a try. It’s perfect for breakfast, snacking, or any time you’re in the mood for something sweet and satisfying.

Gluten Free Banana Bread

Gluten Free Banana Bread

Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 15 minutes

This gluten-free banana bread recipe is the perfect treat for those with
dietary restrictions. It's moist, fluffy, and bursting with banana
flavor, making it a delicious option for breakfast, dessert, or anytime
in between.


  • 3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g)
  • 1 medium egg OR substitute with chia egg*
  • 3 tbsp melted coconut oil
  • 1/4 cup panela optional**
  • 1/4 cup organic cane sugar optional**
  • 1/2 tsp pure vanilla extract
  • 2-3 tbsp pure maple syrup OR use honey
  • 3 1/2 tsp baking powder make sure it is aluminum free
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1 tbsp chia seeds
  • 3/4 cup almond milk (no sugar added) substitute with your plant-based milk of choice
  • 1 1/4 cup fine grind almond flour
  • 1 1/4 cup fine grind oat flour OR substitute with gluten-free flour blend
  • 1/ 1/4 cup gluten free oats


1. Preheat oven to 350 degrees F (176 C). Line a 9×5-inch loaf pan with parchment paper.

2. Mash banana in a large bowl. Add all ingredients - vanilla, egg, oil, cane sugar, brown sugar, chia seeds, maple syrup, baking powder, salt, cinnamon, almond milk.

3. Whisk vigorously to combine and add almond flour, oat flour and oats and stir.

4. Bake for 1 hour to 1 hour 15.

When ready, it should feel firm and be crackly and golden brown on top.


Let cool completely for about an hour . Be patient. This time is needed to make sure it holds its form.

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