Gluten free banana bread



Prep Time
Cook Time
4 - 6 People
Serves 6
Difficulty  0


  • 4 very over-ripe medium-sized bananas 
  • 1/3 cup neutral oil or melted coconut oil 
  • 250 ml full-fat coconut milk or coconut cream 
  • 1/3 cup coconut sugar
  • 1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp water)
  • 1 tsp vanilla extract 
  • 1 tbsp apple cider vinegar 
  • 1/2 cup chickpea flour 
  • 1/4 cup almond flour 
  • 1 1/4 cup buckwheat flour (sub with gluten-free oat flour)
  • 1 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1/2 tsp ground cinnamon 
  • chopped hazelnuts to top 


  1. Preheat the oven to 180 degrees Celsius. 
  2. Mash the bananas, then add the rest of the wet ingredients and let it curdle for a bit. 
  3. Mix the gluten-free flour varieties, baking powder, baking soda, cinnamon, and salt. 
  4. Pour the wet into the dry and mix well until it’s well combined. 
  5. Pour into a parchment paper lined bread tin or spray with non-stick spray, sprinkle with the chopped hazelnuts, and bake for 35-45 minutes until brown and baked through. 
  6. Leave to cool in the bread tin before removing and slicing, freeze the extra slices if you like, or store in an airtight container for up to two days, depending on your weather, or in the fridge for up to 4-5 days.