Gluten Free/Nut Free Banana Bread

Gluten Free/Nut Free Banana Bread

In an effort to have more nut free options, I have been utilizing the wonder flour, coconut flour.  It’s quite intersting to work with and definitely works differently than any other flour. Coconut flour is packed with fiber and is cholesterol free!  My kids won’t eat bananas once they are “too” ripe, so this is a great way to use them up.  This banana bread didn’t last longer than a day in my house, my kids really enjoyed it!

Gluten Free/ Nut Free Banana Bread

  • 2 large or 3 small bananas, very ripe
  • 3 eggs
  • 1 stick of butter, melted
  • 1/ 2 cup honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • dash of salt
  • 3/4 cup coconut flour, firmly packed
  1. Preheat oven to 300.
  2. Mash bananas with fork.
  3. Whisk in eggs, butter and honey.
  4. Add all dry ingredients and combine thoroughly.
  5. Spread into greased loaf pans.  (I used 3 small ones)
  6. Bake for 45-50 minutes until golden brown and inserted toothpick tests clean.

*fold in a cup of your favorite nuts or chocolate chips for extra fun!

9 thoughts on “Gluten Free/Nut Free Banana Bread”

  • I’m going to try my best to make this for my brother in law. He’s allergic to gluten! Do you have to get the coconut flour any where special?

    • I purchase all of my flours online, but most grocery stores now have a specialty/organic food aisle where you should be about to find some. Bob’s Red Mill is a brand found at most stores. And of course any health food store would have it, like Whole Foods. Good luck!

  • I made this last week and freezed it. It’s so good! I’ve been eating a slice as a morning snack every day. :)

  • Is 300 generally considered a low temp? I tried this today and 300 seems too low. I am not an avid baker just been SCD for years. Just wondering. Thanks for such great yummy recipes you make my day!

  • Thanks for sharing your recipe! I’ve just recently started cooking with coconut flour, so I was excited to try this out. I decided to make muffins to make freezing them a little easier. They smell amazing and taste good, but the texture was a little odd. The batter was super thick and almost like a thick cookie dough or something … kind of crumbly, but not exactly dry. They held together once baked, but they’re still a little crumbly. They taste good — I was just wondering if that’s how they’re supposed to be. :)

  • Hi Michelle – just wanted to tell you that I enjoy your site- I am a 64 year old grandmom of 10 – and have a grain -free family- although I teach school I spend a lot of time with these little guys- ages 6-(twins), 4, and 10 mo. I always like to bring something I baked just for them- and you have helped me convert all their favorites !
    I also want to compliment your beautiful family-you seem like the kind of mom we need right now!
    God bless you and your family

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