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Banana Bread

Updated: Dec 31, 2020

A perfect level of sweetness in this wonderful gluten and dairy free quick bread.


With almond flour and oats, this banana bread is hearty enough to be a breakfast that sustains you through lunch and sweet enough to be a delicious desert or snack with coffee or tea.


  • Ripe bananas (3 mashed)

  • Pure vanilla extract (1/2 teaspoon)

  • Eggs (1)

  • Coconut oil (3 Tablespoons)

  • Cane sugar (1/4 cup)

  • Brown sugar (1/4 cup)

  • Maple syrup (1 Tablespoon)

  • Baking powder (3 1/2 teaspoons)

  • Salt (3/4 teaspoon)

  • Ground cinnamon (1/2 teaspoon)

  • Canned coconut milk (3/4 cup)

  • Almond flour (1 1/4 cup)

  • Gluten free flour (1 1/4 cup)

  • Gluten free rolled oats (1 1/4 cup)


Prep. Preheat oven to 350 degrees. Grease 9x5 inch loaf pan with coconut oil. Line pan with parchment paper.

Mix. Whisk all ingredients except flours and oats in a bowl until thoroughly mixed. Stir flours and oats into batter. Place batter into loaf pan.

Bake. Bake banana bread for 75 minutes until a toothpick or cake tester comes out clean.

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