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Gluten-free, dairy-free, egg-free banana bread!

Being in the house so much lately, COVID-19, I've had to be creative in the kitchen for some variety. I never really liked banana bread, but since we had some very ripe bananas staring at me in my fruit bowl, I thought I'd put them to good use. We enjoyed this bread with our Sunday morning coffee. I was so happy with the finished product. Enjoy!


3 very ripe medium-large bananas

1 tbsp pure vanilla extract

1 cup of sugar

1 tsp baking powder

1 tsp baking soda

2 tbsp cinnamon

1/4 cup unsweetened coconut flakes

2 cups all-purpose gluten-free flour

3/4 cup chopped walnuts

1/2 cup unsweetened plain almond milk

3 tbsp fresh ground flaxseed

1/4 cup boiling water

First, boil some water and place 3 tbsp ground flaxseed in little prep bowl and pour in the hot water. Let that sit for 15 minutes; stir occasionally.

Next, fork mash and whip the bananas in a mixing bowl; add vanilla, sugar, baking powder, baking soda, cinnamon, and coconut flakes. Add the flaxseed mixture and whip it all by hand.

Last steps--add the flour half at a time and mix through thoroughly. Then add the chopped walnuts and milk, again mixing thoroughly. This batter will be very thick and guey-like, but it turns out great. Grease and flour your bread pan and then pour into the pan and bake at 350 degrees for 55 minutes to one hour until done.

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