Gluten Free Banana Bread

This gluten free banana bread is one of my favorite things to bake. It’s soft, moist, naturally sweet, and honestly one of those recipes that nobody can tell is gluten free.

I make this all the time when I have ripe bananas sitting on the counter. Instead of throwing them away, they turn into the best banana bread with barely any effort.

The recipe uses almond flour and coconut flour instead of regular wheat flour. Together they give the bread a really nice texture and a subtle nutty flavor that works so well with banana.

It’s sweetened with honey and a little cinnamon, so it’s not overly sweet but still feels like a treat. Great for breakfast, a snack, or just whenever you want something warm and homemade.

You only need about 10 minutes to mix everything together before it goes in the oven. Simple ingredients, simple steps, and a result that tastes way better than you’d expect.

Why You’ll Love This Recipe

Naturally Sweetened – This banana bread uses honey and ripe bananas for sweetness instead of refined sugar, so you get that classic sweet banana bread taste without any of the processed stuff.

Super Simple Ingredients – You only need 10 ingredients to make this bread, and most of them are probably already sitting in your kitchen right now. No hunting down weird or hard to find items.

Tastes Like Real Banana Bread – A lot of gluten free baked goods taste dry or off, but the combo of almond flour, coconut flour, and mashed bananas gives this loaf a moist and tender crumb that rivals any traditional recipe.

Great Way to Use Overripe Bananas – Got bananas turning brown on your counter? This recipe is the perfect excuse to use them up instead of tossing them. The riper the bananas, the sweeter and more flavorful your bread will be.

Ingredients

• 3 Medium Ripe Bananas, mashed
• 3 Large Eggs
• 1/4 cup Melted Coconut Oil
• 1/4 cup Honey
• 1 tsp Vanilla Extract
• 2 cups Almond Flour
• 1/4 cup Coconut Flour
• 1 tsp Baking Soda
• 1/2 tsp Cinnamon
• 1/4 tsp Salt

How to Make

Step 1

Preheat oven to 350°F and grease a 9×5 inch loaf pan with coconut oil or line with parchment paper.

Step 2

In a large bowl, whisk together mashed bananas, eggs, melted coconut oil, honey, and vanilla extract until smooth and well combined.

Step 3

In a separate bowl, mix almond flour, coconut flour, baking soda, cinnamon, and salt.

Step 4

Add dry ingredients to wet ingredients and stir until just combined, being careful not to overmix.

Step 5

Pour batter into prepared loaf pan and smooth the top. Bake for 45-55 minutes until a toothpick inserted in the center comes out clean.

Step 6

Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Helpful Tips

Use Very Ripe Bananas

The bananas you use should have a lot of brown spots on the peel. The more brown and soft they are, the sweeter and more flavorful your bread will be.

If your bananas are still yellow and firm, they won’t mash well and the bread will taste bland. Since this recipe only uses honey as added sweetener, the natural sugar from ripe bananas does a lot of the heavy lifting.

A quick trick if your bananas aren’t ripe enough is to put them on a baking sheet and bake at 300°F for about 15-20 minutes until the peels turn black. Let them cool, then peel and mash. They won’t be quite as good as naturally ripened ones, but they’ll work.

Let the Melted Coconut Oil Cool Down a Bit

After you melt the coconut oil, give it a couple of minutes to cool slightly before adding it to the bowl with the eggs. If you pour it in while it’s still very hot, it can start to cook the eggs and you’ll end up with little scrambled bits in your batter.

It should still be liquid and warm to the touch, just not steaming hot. A good rule is to wait about 2-3 minutes after melting it before you mix everything together.

Don’t Overmix the Batter

When you add the dry ingredients to the wet, stir just until everything comes together and you don’t see dry patches anymore. That’s it. Put the spatula down.

Overmixing makes the bread dense and gummy, which is already something you have to watch out for with almond flour and coconut flour. These flours behave differently than regular wheat flour, so the less you work the batter, the better your texture will be.

A few small lumps in the batter are totally fine and will disappear during baking.

You Might Also Like

• Gluten Free Banana Pudding Cups
• Gluten Free Chocolate Covered Banana Bites
• Gluten Free Nutella Mug Cake
• Gluten Free Churro Bites
• Gluten Free Coconut Macaroons

Frequently Asked Questions

How ripe should the bananas be for this gluten free banana bread?

You want bananas that are very ripe – the peel should be mostly brown or spotted with lots of dark spots. The riper they are, the sweeter and more flavorful your bread will be, and they’ll mash much more easily too.

If your bananas aren’t ripe enough yet, you can place them on a baking sheet and bake them at 300°F for about 15-20 minutes until the peels turn black. Let them cool before mashing and using them in the recipe.