Gluten-Free Banana Bread Recipe

Still making banana bread? It still exists? Yes, it is. In response to a common question about my healthy banana bread recipe: "can I use almond flour?" This gluten-free version is mine. 


– ¼ cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil – ½ cup honey or maple syrup – 4 large egg – 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas) – 1 teaspoon baking powder – 1 teaspoon vanilla extract – ½ teaspoon baking soda – ½ teaspoon ground cinnamon – ½ teaspoon fine sea salt – 2 ½ cups almond flour

Preheat oven to 325°F. Oil spray or butter the base and sides of your loaf pan, then flour it with almond flour. Avoid skipping this step or your bread may stick! View photos.

Step 1


Put the oil and honey in a large bowl and mix them together. Mix everything together with a whisk. After you add the eggs, whisk the mixture until it is well blended.

Step 2

Whisk in mashed bananas, baking powder, vanilla, baking soda, cinnamon, and salt. Finish with almond flour. Stir the batter with a large spoon or spatula to fully incorporate the flour.

Step 3

Use the ready loaf pan to pour the batter into it. For 55 to 65 minutes, or until a toothpick comes out clean and the middle of the loaf feels pretty springy. 

Step 4

Place the pan on a rack to cool for at least 30 minutes. This bread is fragile when it's still warm. With a butter knife, loosen the bread's edges from the pan. Then, carefully flip the bread over to escape. Cut it up and serve! 

Step 5

See Also

See Also

Simple Blueberry Cake Recipe