Recipe: BANANA LOAF (gluten & grain-free)


This is a definite favourite of mine: perfect to have a slice with a green juice for a quick, on-the-go breakfast, or as an afternoon treat with a cup of tea. Great treat for kids too, as it’s naturally sweetened, and rich in healthy fats and proteins.


2 organic eggs
2-3 ripe bananas
1/3 – 1/2 cup of butter or coconut oil
1 tsp vanilla
1 cup of almond flour or 1/2 cup of coconut flour (or a mixture of both. Add a little more if the mixture looks too wet)
1/2 tsp baking soda
1 pinch of Himalayan salt


Preheat oven to 165C
Blend the wet ingredients for a minute or so until they appear airy and fluffy
Add the dry ingredients, being careful not to over-mix
Pour the mixture into a lined tin
Bake for 20-30 minutes


Try adding cinnamon / chocolate chips / raisins / sultanas / cranberries for a tasty variation!

This recipe can also be used to make mini-muffins


  1. Yum! I love that this recipe could use either almond meal or coconut flour. I favor the latter, but it seems like a lot more recipes use the former. And since I eat a banana every day, it’d be fun to mix things up and eat them in banana bread instead!

    1. Fab! Thank you for your comment 🙂 I sometimes use a mixture of coconut flour and desiccated coconut too which is even more moist and also nut-free, so you could try that out too!

      1. Good idea! How is desiccated coconut different than shredded? I’m assuming it’s not as sweet or unhealthy, but it’s not too common in the grocery stores nearby.

  2. Desiccated and shredded are virtually the same – shredded just bigger pieces I think. Both are still very healthy and not massively sweet at all – prob even healthier than coconut flour as they don’t have the fat stripped from them.

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