Gluten Free Banana Nut Bread

Banana Nut Bread.png

Prep Time: 10 Minutes

Cooking Time: 60 Minutes

Total Time: 1 hour, 10 minutes

Servings: 1 loaf


  • ⅓ cup melted coconut oil

  • ½ cup raw unfiltered honey

  • 2 eggs

  • 1 cup mashed ripe bananas (about 2½medium or 2 large bananas)

  • ¼ cup milk of choice

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon, plus more to swirl on top

  • 1¾ cups gluten-free flour

  • Optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices


  • Preheat oven to 325 degrees Fahrenheit

  • Grease a 9 x 5 inch loaf pan

  • In a large bowl, beat the oil and honey together together with a whisk.

  • Add the eggs and beat well.

  • Whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes,like on top of your stove, or warm it for about 10 seconds in the microwave.)

  • Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.

  • Switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.

  • Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

  • Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

  • Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing