Gluten Free Banana Bread

I recently ordered a box of bananas and they ripened much quicker than I expected. So I needed to use some of them up really quickly. What better way to use them up (apart from freezing of course!) than in banana bread. This recipe is moist and tasty and is great to have any time of day. It can even be toasted and topped with caramelised bananas-how about that for a weekend treat!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people


  • 2 cups gluten free flour
  • 1 tsp baking powder (gluten free)
  • 1 tsp baking soda (gluten free)
  • 1 tsp cinnamon powder
  • 1/3 cup coconut sugar
  • 1/3 cup desiccated coconut
  • 2 chia eggs*
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 2 cups mashed very soft/ripe bananas
  • 1 tbsp maple syrup
  • 1/4 cup coconut milk
  • * Chia eggs: 1 tbsp chia seeds and 3 tbsp water equals one chia egg
  • Topping: One banana, peeled and cut in half lengthways


  • Pre-heat oven to 180 degrees celsius
  • Lightly grease a loaf pan with coconut oil or line with greased baking paper
  • Combine flour in a large bowl with baking powder, baking soda, cinnamon, sugar and coconut
  • Make chia eggs
  • Combine chia eggs in a blender with all wet ingredients (vanilla extract, coconut oil, bananas, maple syrup and coconut milk
  • Blend until combined
  • Add wet ingredients to dry flour mix
  • Lightly mix together until combined
  • Pour into loaf pan
  • Add half banana to top of mixture and slightly push down
  • Sprinkle with desiccated coconut
  • Bake in oven for approximately 34-45 minutes or until a skewer inserted into mixture comes out clean
  • Allow to cool slightly in pan
  • Remove from pan and cool on wire wrack
  • Serve in slices


Can be frozen in slices

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