Gluten Free Banana Bread

I’ve made this gluten-free banana bread

numerous times, many different ways, but this recipe is so good it’s worth sharing with you.

I usually don’t bake with this oil, but it contributed to the overall moisture.

Avocado oil is usually used to make marinades, dressings, and for light sautéing. I typically don’t see it a lot in baking.

Have you ever baked with avocado oil? This gluten-free banana bread is one of the only – baked – recipes I’ve made (so far) that works with avocado oil. Let me know how it turns out.

Hi, I'm Melissa

Hi, I'm Melissa

Holistic Health Coach

 I help women feel good about food and their bodies without the constant battle of dieting. Your body wants you to feel good and is your best health advocate. Let's hang out and discover how to be well without dieting ever again. Thanks for being here!

Gluten Free Banana Bread

Prep Time15 mins
Cook Time1 hr 10 mins
Course: Breakfast, Dessert
Keyword: dairy free, gluten free
Servings: 8


  • 1/4 cup coconut sugar
  • 3.5 oz avocado oil
  • 2 eggs large room temperature
  • 3 bananas ripe
  • 1 tbsp coconut milk or any milk
  • 1 tsp ground cinnamon
  • 2 cups almond flour
  • 1 tsp baking powder aluminum-free
  • 1 tsp baking soda
  • 1 /4 tsp sea salt ground
  • 2 tsp vanilla extract
  • 1/2 cup chopped walnuts optional
  • 1/2 cup dark chocolate chips optional


  • Preheat the oven to 325 degrees. Oil a 9x5x3 loaf pan I use coconut oil or line with parchment paper.
  • Blend the coconut sugar and oil in a large mixing bowl. Then add the eggs one at a time and blend well each time.
  • In a small bowl mash the bananas with a fork then add the milk, vanilla, and cinnamon
  • In another bowl mix the flour, baking soda, baking powder, and salt together.
  • Add the banana mixture to the eggs, oil, and sugar mixture and stir until combined. Next, add the dry ingredients to the wet and mix until the flour is gone.
  • At this point, you can add the additional optional ingredients to the batter, both or just one or none.
  • Pour the batter into the baking dish and place in the oven to bake until you can insert a toothpick or knife into the center and it comes out clean.
  • Cool on a cooling rack for about 15 minutes before removing from the pan and before slicing.
  • Enjoy as-is, with ghee, or your favorite nut butter.


You can easily make muffins out of this recipe by using a muffin pan.
Make this recipe vegan using flax eggs: 2 tablespoons of ground flax plus 3 tablespoons of water. Add the ingredients to a small bowl and mix together. Let it sit for about 5 minutes. Then add to your recipe when it calls for eggs.