Dairy Free, Gluten Free Banana Bread

Possibly one of mine, and I think my friends, favorite healthy treat- without the crap. Seriously this recipe tastes exactly like the real deal without the hundreds of grams of heavy processed sugar. Instead this reipie uses ripe bananas and brown rice malt syrup (a complex carbohydrate blend of glucose and maltose, which is completely fructose-free, meaning it won’t spike your blood sugar unlike other natural sweeteners). If you want this to be completely sugar free, which I have done and it still tastes great, is to hust use 3 realllyyyyy ripe bananas. Without further a do here is the worlds best banana bread (better than the original)


  • 80 grams of coconut oil, macadamia oil or butter (if not dairy free…here you can do half of coconut and half butter, it works!)
  •  3 eggs
  • 65ml rice malt syrup (you can add more if desired, up to 100ml is best)
  • 3 very ripe bananas (2 also works)
  • 55 grams of coconut flour
  • 55 grams of almond meal
  • 1 teaspoon of gluten-free baking powder
  • 1 teaspoon of cinnamon
  • large handful of chopped nuts (if desired)

Method (can be done either by hand or in a blender)

  • Pre-heat oven to 180 degrees
  • melt butter in a saucepan
  • add the butter to mashed or blended bananas to a food processor/blender
  • add the eggs and blend till combined
  • then add the coconut flour, almond meal, baking powder, cinnamon and walnuts (if using) to the blender and mix!
  • pour into a small-medium loaf tin and cook for 30 minutes or until a skewer comes out clean

P.S If you don’t eat it all within 5 days it freezes really well

xx Bella


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