The aroma of banana bread baking fills the whole house and it’s just plain torture waiting for it to finish baking!


1 1/2 cups gluten free flour blend  ( I used brown rice, sorghum and tapioca flour)
2 tsp.  baking powder
1/2 tsp. baking soda
1/2 cup coconut sugar
2 ripe banana, mashed
1/3 cup coconut oil, melted or avocado oil
1/4 to 1/2 cup dairy free milk ( I used almond milk)
2 Tbsp. raw agave syrup or maple syrup
1 tsp.  vanilla
1/2 cup chopped nuts (optional)


Preheat oven to 350 degrees.
Grease and flour a 9×5-inch loaf pan.

In a large bowl, sift together flour, baking powder, baking soda and coconut sugar.
Make a well in the center and add in mashed banana, melted coconut oil, almond milk, agave syrup and vanilla.
Stir to combine all ingredients. Add more milk if needed.

Add nuts if using.

Pour batter into prepared loaf pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
Cool completely before serving.

Makes 1 loaf

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