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Blog & Recipes

  • Sherin Sayrany

Banana Bread

Updated: Apr 24, 2021

Hopefully you're not sick of banana bread, because we all know everyone baked WAY too much of it earlier this!

This gluten-free banana bread is so moist that it'll melt in your mouth. On top of that, it is also high protein and a good source of fibre since it uses almond flour!

If you do not have almond flour at home, this is how you make homemade almond flour:

  • To make 1.5 cups of almond flour, you will need: 1 1/4 cups of almonds, and a food processor or good blender

  • Only blend ~3/4 cup of almonds at a time so you get an evenly ground flour.

  • Don't blend for too long otherwise you will get almond butter!

  • VOILA! You will have ~1.5 cups of almond flour to use in this banana bread recipe :)

banana bread


1 + 1/2 cup almond flour

3 large very ripe bananas

1 egg

1/4 - 1/2 cup maple syrup (depending on how sweet you like your banana bread. You can also replace this with an additional ripe banana)

1/3 cup melted coconut oil

1 tsp vanilla extract

Pinch of salt

1 tsp baking powder

2 tsp cinnamon



Dark chocolate chips

banana bread


  1. Preheat oven to 350 F

  2. Whisk egg in a large mixing bowl

  3. Add the 3 bananas in & mash them with the egg. Leave a few lumps.

  4. Mix in all the other ingredients, but try not to overmix (the final consistency should be pretty runny)

  5. Transfer to bread loaf pan coated in coconut oil

  6. Bake in oven for 45 minutes. Poke the center of the loaf with a fork or toothpick to see if it comes out clean. If it does NOT come out clean, bake for another 5 minutes. Repeat until the fork or toothpick comes out clean.

  7. Let cool for 20 mins (VERY important). If you remove from the pan too early, it will probably fall apart because it is so moist!

  8. Enjoy with a side of coffee or milk.


Let us know if you like this recipe and remember to tag us in your Instagram posts!

banana bread


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