This is the tastiest and easiest to make gluten free banana bread. All you need is one bowl and a bunch of easy to find ingredients. Plus this banana bread is dairy free and you can also make it low carb by omitting the maple syrup.
Banana bread is one of the best treats ever! It makes a great breakfast, snack or dessert.
But my favourite is the simple plain verson! Nothing beats the flavour when it is made right and this version is the best gluten free version out there. Plus you don't need any fancy ingredients, just simple ingredients that you will find in any supermarket.
- It is the easiest banana bread recipe that you will ever make.
- Plus it also is the yummiest banana bread. Better than what you will find in a cafe and it costs a lot less to make.
- It is gluten free, dairy free and can also be low carb by simply omitting the maple syrup.
- Ripe Bananas (the riper the bestter)
- Coconut oil
- Maple syrup (exclude if you want low carb)
- Vanilla extract
- Cinnamon powder
- Gluten free baking powder
- Almond meal
TIPS & FAQS
Make it low carb by simply omitting the maple syrup. You do not need to adjust the cooking time at all.
Make sure the eggs have been kept at room temperature before using and are not cold.
You can store in your fridge for 4-5 days or in your freezer for up to 3 months when stored correctly.
Looking for more yummy dessert recipes? Try these:
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
- 3 medium ripe bananas (the riper the better!!!)
- 3 large eggs
- ¼ cup coconut oil, melted
- ¼ cup maple syrup (optional, exclude to make low carb)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon powder
- 1 teaspoon gluten free baking powder
- 2 cups almond meal
- Heat Oven - Heat oven to 180C | 350F (or 160C | 320F fan forced)
- Prepare Loaf Pan - Lightly grease a loaf pan and line with baking paper or use silicon loaf pan (to save yourself the extra hassle).
- Combine Wet Ingredients - In a large bowl, combine the bananas, eggs, maple syrup (if using) coconut oil and vanilla extract.
- Add Dry Ingredients - Then add the almond meal, baking powder and cinnamon powder to the wet ingredients, mixing until well combined.
- Bake - Pour or spoon the mixture into the loaf pan and bake for approximately 50 minutes or until a skewer comes out clean.
- Allow to Cool - Let cool in the loaf pan for 30 minutes before turning out onto a wire rack to cool for a further 30 minutes.
- The 30 minutes additional time is the time you need to leave it in the baking tin to cool down. You should cool it a bit further on a wire rack before eathing, but if you wanted to have a sneaky piece while it is still warm, then it should be fine.
- Make it low carb by simply omitting the maple syrup. You do not need to adjust the cooking time at all.
- Make sure the eggs have been kept at room temperature before using and are not cold.
- You can store in your fridge for 4-5 days or in your freezer for up to 3 months when stored correctly.
Amount Per Serving: Calories: 256Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 56mgSodium: 72mgCarbohydrates: 19gFiber: 4gSugar: 10gProtein: 7g