Gluten Free Banana Bread


  • 4 spotted/mushy bananas (medium-large)
  • 4 tablespoons softened coconut oil
  • 2 medium eggs (cage-free)
  • 1/2 cup coconut nectar
  • 1 cup gluten free flour of your choice
  • 1 cup almond meal/flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom (optional)


Preheat oven to 350˚F. Grease (with coconut oil) the pans of your choice. Combine wet ingredients (bananas, eggs, coconut nectar) in a large mixing bowl until soft (use fork or potato masher). It’s okay for small chunks of banana to be left in the batter, doesn’t have to be perfectly smooth. Mix the rest of the dry ingredients together in a separate bowl. Combine wet into dry. You can add any nuts (pecans, walnuts, almond pieces, etc.) or chocolate chips or even coconut flakes at this point if you would like. Pour dough into pan(s) and bake until a toothpick comes out clean (roughly 40-50 minutes depending on loaf size. Smaller ones will cook faster, and one large one will take longer). Keep checking and remove when the top is golden brown. Let cook for 8 minutes and then remove from pan, slice and serve. This keeps for several days or you can also freeze it and toast slices as needed.