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Banana Bread (GF & RSF)

A vegan, gluten-free, refined sugar free version of banana bread that everyone is sure to love.

Course Dessert, Snack
Servings 1 loaf, 10-12 slices


  • 1/4 cup melted coconut oil (plus more for pan)
  • 4 bananas
  • 1/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups certified gluten-free oat flour
  • 3/4 cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat the oven to 350F. Grease a loaf pan with coconut oil and set aside. 

  2. Combine the bananas, coconut oil, maple syrup, and vanilla in a blender and blend. 

  3. Transfer to a medium bowl and add the oat flour, almond meal, baking powder, baking soda, and salt. Whisk together and pour the batter evenly into the prepared pan. 

  4. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. 

  5. Allow to cool before enjoying.


  1. I dropped in a piece of parchment paper to act as a shield between the pan and the banana bread and didn't have to deal with greasing the pan which is not my favorite thing to do!

  2. I used Bob's Red Mill Almond Flour.

  3. I didn't use my blender to make this. I just simply mashed the bananas right in the mixing bowl.

  4. I decorated the top of my bread with a sliced banana and sprinkled coconut sugar on top for an extra something. That something is a) the prettiness factor and b) the extra sweetness factor.

  5. I baked my bread for 65 minutes in an electric oven.