This banana bread is dense and fluffy at the same time, has all the flavor, and made with simple, nutrient-dense ingredients.
I think one of my all time favorite small things in life is something sweet alongside my coffee. Just makes my morning! I love this banana bread with my morning cup, smothered in seed or nut butter, yogurt, fruit, or any toppings i’m feeling.
The flours used are almond flour, buckwheat flour or oat flour, and tapioca starch. These are all some of my favorite gluten free flours. It’s also refined sugar free, and seriously tastes like the real deal!!
This version above has some chocolate chips added, plus a sliced banana pressed into the top before getting sprinkled with the cinnamon sugar topping. It’s my new favorite way to enjoy it 🙂
The smells in your house while this is baking are another huge bonus- i want my house to smell like this banana bread always!
I can’t wait for you guys to try this one! Enjoy xxPrint
Thick and fluffy gluten free banana bread. Free of any refined sugars and flours, and full of flavor!
- 3 ripe, spotty bananas
- 1/3 cup coconut oil OR butter, melted and cooled
- 2 eggs
- 1/3 cup honey (or maple syrup)
- 1 tsp vanilla extract
- 1 + 1/3 cup almond flour
- 1/3 cup oat flour (can sub buckwheat flour)
- 1/3 cup tapioca flour/starch
- 1 tsp cinnamon
- 1 tsp sea salt
- 1 tsp baking soda
- 2/3 cup chopped walnuts
- Optional: Chocolate chips
- Preheat oven to 350°F and line a loaf pan with parchment paper. For muffins, line a muffin tin with 12 cupcake liners.
- In a large bowl, mash the banana —some chunks left are good!
- In a separate bowl, whisk together coconut oil, honey, eggs, and vanilla until smooth. Stir mixture into mashed bananas.
- Pour in remaining dry ingredients, and stir until everything is well combined. Stir in walnuts and/or chocolate chips.
- Pour batter into greased loaf pan (or cupcake liners).
- Bake loaf for 50-55 minutes (for muffins, only bake for 23-24 minutes!), or until a toothpick comes out mostly clean. Allow to cool in the pan for 5-10 minutes, then lift by the parchment paper to continue cooling on a cooling rack. Important: allow to completely cool before slicing.
I have recently made some minor updates to the recipe to make it even better, and to leave out a couple ingredients that ended up not being necessary (ex: the hemp seeds). This is the best version yet 🙂
All of the substitutions I have listed in the recipe are ones I have tested my self. I cannot guarantee results if any other substitutions are made! xo