Blog & Recipes

  • Sherin Sayrany

Banana Bread

Updated: Mar 23

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. As a bonus, it's also a good source of fibre and protein since it uses almond flour!


1 + 1/2 cup almond flour

3 very ripe bananas

1 egg

1/4 - 1/2 cup maple syrup (depending on how sweet you like your banana bread)

1/3 cup melted coconut oil

1 tsp vanilla extract

Pinch of salt

1 tsp baking powder

2 tsp cinnamon



Dark chocolate chips


  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!

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