Gluten Free Banana Loaf

Sweetened only with ripe bananas, this recipe is healthier than your traditional version but certainly doesn’t lack any flavor. Although I usually leave mine plain, chopped nuts or cacao nibs would be tasty additions. I encourage you to give this recipe a try!


Quick tip: If your bananas aren’t quite ripe enough, bake them in the peel on a baking sheet at 250°F for about 15-20 minutes, or until soft.

Gluten Free Banana Loaf
Prep time: 15 minutes | Cook time: 40-45 minutes | Yields: 1 loaf



½ cup almond flour
½ cup coconut flour
1 tablespoon tapioca starch
1¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla extract
2 tablespoons coconut oil, plus more for greasing your pan
4 eggs
4 ripe bananas
Cacao nibs, toasted pecans or walnuts, optional


1.)  Preheat the oven to 350° F. Lightly oil a 9×5” loaf pan with coconut oil.

2.) In a mixing bowl, whisk together the dry ingredients.

3.) In another bowl, cream together the bananas, coconut oil, and vanilla. Once they are fully combined, stir in the eggs until incorporated.

4.) Fold the dry ingredients to the wet, stirring until a consistent batter forms. Fold in any additions if desired.

5.) Spread the batter into the loaf pan and bake for 40-45 minutes until golden on top, and a toothpick comes out clean when inserted into the center. Cool before slicing.

Feel great and remember to enjoy your health!


The Warrior Wife