Name: Gluten Free Banana Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.25 cups bananas; 0.25 cup almond, peanut, or cashew butter; 1 tsp vanilla extract; 2 eggs; 0.5 cup coconut flour; 1 tsp baking soda; 1 tsp cinnamon; 0.25 tsp salt

From the Cook

1/5

Gluten Free Banana Bread

Weelicious Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Weelicious. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat oven to 350 degrees.

In a bowl or standing mixer place the first 3 ingredients and stir until incorporated.

In a separate bowl whisk the remaining ingredients.

With the mixer on low, slowly add the dry ingredients into the wet and stir until just combined. This can also be done with a whisk.

Pour the batter into a greased loaf pan lined with parchment paper.

Bake the banana bread for 35-40 minutes or until a toothpick comes out clean when inserted into the center. Allow to cool for at least 30 minutes and then transfer to a baking rack to cool completely.

Serve bread with greek yogurt or coconut yogurt or whipped cream and berries.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Banana Ripeness is Critical 🍌
Use very ripe bananas with brown spots or a blackened peel—they contain more natural sugars and moisture, creating superior texture and flavor in your gluten-free bread.
Coconut Flour Requires Extra Moisture 💧
Coconut flour absorbs significantly more liquid than wheat flour, so don't skip the nut butter and eggs—they provide essential moisture to prevent your loaf from becoming dry and dense.
Measure Coconut Flour by Weight 📏
Always weigh coconut flour rather than scoop it, as it compacts easily and can result in using 20-30% more than intended, leading to a heavy, crumbly texture.
Toast Your Mix-Ins First 🥜
Lightly toast nuts or chocolate chips in a dry pan for 2-3 minutes before folding them in to intensify their flavors and prevent them from sinking to the bottom during baking.
Cool Completely Before Slicing ⏱️
Allow the bread to cool in the pan for 15 minutes, then on a wire rack for at least 2 hours before slicing—gluten-free bread needs this time to set properly and won't crumble.