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 (buckwheat is a seed, not a grain if you are paleo!). It’s also refined sugar free, and can be made egg free with flax eggs!
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 (or sub 2 flax eggs)
- 1/3 cup honey
- 1 tsp vanilla extract
- 1 + 1/3 cup almond flour
- 1/3 cup buckwheat flour OR oat flour
- 1/3 cup tapioca OR arrowroot 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 grease and loaf pan. 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 greases loaf pan (or cupcake liners).
- Bake loaf for 50-55 minutes, or until a toothpick comes out clean. Allow to cool before slicing and serving. (For me, 50 minutes is perfect, but I have to let it cool to continue to cook in the center a little!). **For muffins, only bake for 23-24 minutes!
* 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