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Gluten-Free Banana Bread

This bread is moist and very filling. You can add nuts or leave them out. You can add chocolate chips or leave them out. You can share with your family or save it all for yourself :-). However, you decide to enjoy this bread I think you will be pleased. It is a perfect condiment to a nice cup of tea or a cup of immunity coffee 🙂

Easy Gluten-Free Banana Bread

Judy Malone
Fall is on the horizon and nothing says Fall better to me than a warm piece of banana bread with a slathering of ghee on top. Pour yourself a cup of tea, grab that book on your nightstand and you are ready to do that ultimate chill out thing.
Prep Time 10 mins
Total Time 1 hr 10 mins
Course Desserts, Gluten Free Recipes
Cuisine American
Servings 1 Loaf


  • Stovetop Pan
  • Food Mixer


  • 1 3/4 cups almond flour
  • 1 cup bananas mashed (2 large or 3 small)
  • 2 large eggs room temperature
  • 1/4 cup plant-based milk of course, you can use full-fat dairy if you wish
  • 1 tsp real vanilla almond extract is good too
  • 1/2 cup pure maple syrup
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 cup melted ghee or coconut oil
  • 1 cup walnuts chopped
  • 1 tbs hemp seeds optional
  • 1/2 cup dark chocolate chips optional
  • 1/4 tsp salt optional


  • Preheat your oven to 325 degrees
  • Either spray or line a 9×5 loaf pan with parchment paper.
  • Put a pan on the stove and add your chopped nuts. Do not add anything to the pan but the nuts. Stir every minute and once you smell the nuts pull them off the stove and set them aside. I usually do this in large batches and save them for another recipe. It normally takes about 4 minutes to get them toasty. This step is optional but I tend to always do this because it makes the flavors post.
  • In your food mixer add the ghee (coconut oil), maple syrup, vanilla and eggs. Then using your whip attachment mix the batter together for about 3 minutes. If you do not have a food mixer you can use a large bowl and hand whisk without any issues.
  • Turn the machine off and add in your milk and mashed bananas. I like to do get a spoon and do this step by hand because it helps keep that yummy banana bread texture we all love so much.
  • Lastly add in your dry ingredients (almond flour, baking soda, salt, cinnamon and nuts. You can do this step with your food mixer or by hand. If you are adding in any of the optional ingredients do it now. Do not over mix the batter. You just want to blend it all together. It will be lumpy.
  • Carefully pour your batter into your loaf pan and place it on the middle rack in your oven. I like to check the bread for about 15 minutes into the baking process. Some ovens cook faster so watch it carefully. After about 35 minutes check it every 10 minutes by doing the toothpick test. Stick a toothpick in the middle of the bread. When it comes out clean it is done.
  • Once that toothpick has passed the done test take the bread out and leave it alone. It is really important to let it cool for at least 15 minutes. If you do not do this it will not slice well and you will get a big pile of sloppy banana bread. Hey it will still taste good but not look pretty and you worked hard on this.
  • My favorite way to eat this bread is with a little bit of ghee slathered on top. Enjoy.
Keyword gluten-free banana bread

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