Gluten-Free Banana Bread

I saw this gluten-free banana bread recipe on one of my favorite blogger’s Facebook page last week and I just knew I would have to try it soon. Julie at Whole Food, Real Food, Good Food is always sharing lots of yummy-looking recipes and they are all completely gluten-free (as well as dairy-free and refined-sugar free). I asked my daughter if she wanted me to make banana bread for breakfast recently and she enthusiastically replied, “YES!!! Oh, yes, yes, yes!” (She’s not dramatic at all, I promise…) 😉 Anyway, I almost always have all of these ingredients on hand (though, the almond flour is a new one for me), so it was super quick and easy to make this for breakfast without any prior thought.

Gluten-Free Banana Bread

And it turned out great! I honestly didn’t know what to expect when I put it in the oven, but it was really moist and tasted very good. To quote my five year old daughter, “Mom, you have to try your own cooking! This is so, so good!” Of course, this made me laugh because 1) I was eating a piece as she said this and 2) does she think that I make food for them and then not eat it myself??? After I told her I liked it, as well, she then went on to say, “You have to let me eat this tomorrow, too!” And then my two boys added “I like this, Mommy” and “I like this, too!” That’s really about as good as it gets when I feed them. I’m happy when they simply eat what I make…so to get verbal positive feedback, too? Well, that’s just ‘icing on the cake!’ 😉

Gluten-Free Banana Bread

Recipe Source: Whole Food, Real Food, Good Food


  • 3 eggs (local, pastured is ideal)
  • 1/4 cup coconut oil, melted
  • 1/2 cup raw honey
  • 2 large, ripe bananas
  • 3 cups almond flour
  • 3/4 tsp baking soda

Preheat the oven to 325 degrees. In a blender, mix together all ingredients. (You could also mix this without a blender, but that’s the method I used.) Pour batter into an un-greased 8 x 8″ square pan. Bake approximately 40-45 minutes, or until the middle is firm to the touch. Let cool, cut into squares, and enjoy!

And just a quick update on my recent post Gluten-Free for Thyroid Health: I’m in the process of starting to work with a registered dietitian/nutritionist to possibly wean myself off of my ‘lifetime’ thyroid medication. As I’ve been reading and learning about all the ways food/nutrition plays such a HUGE role in our overall health, I’ve been seeing more and more about the connection between hypothyroidism and gluten. Most people who have thyroid problems are also sensitive to gluten. So, once I get all of the insurance stuff figured out, my plan is to have LEAP MRT testing done, which basically tests for numerous food and chemical sensitivities. If I’m going to cut out a specific food for possibly the rest of my life, I want to be POSITIVE that there is good reason for this. I had cut WAY down on gluten over the past several weeks (never going the whole way, though), but…I’m now going to be adding wheat back in for a few weeks and attempt to go back to my ‘old’ way of eating until I get this testing done. The test results are most accurate if my diet remains as unchanged as possible. I was actually enjoying eating less wheat and after a few weeks with very minimal gluten, I decided to eat a large homemade wheat roll with some butter…and then about an hour later I got a big headache. Kind of makes me wonder if those were connected? It could have been a total fluke, but I typically don’t get headaches anymore (unless I’m dehydrated, which wasn’t the case this time)…so it certainly has me thinking. Anyway, that ended up being a not-so-short explanation of what’s going on right now. I’ve been avoiding gluten, now I’m going to add it back in for a while, get tested, and then see where that leads me. I plan to share this whole journey on my blog as I go through the testing, get the results, and manage my nutrition/diet going forward. I’m kind of looking forward to it…it’s like a big science experiment!! Of course, I don’t really want to give up gluten for life, but…if it’s going to help me manage my thyroid health naturally (without a lifetime medication), then it’ll be worth it. I will keep you posted!

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LeAnn Nome

Hi there! Here's a little info about me: I've been married to my husband for over 10 years and I'm a stay-at-home mom to our three young kids (a six year old daughter and four year old twin boys). As you might imagine, they keep me quite busy! In early 2013, we decided that we wanted to be a healthier family. To do this, we cut out all processed foods from our home and we now eat only REAL, whole foods. (When we're on vacation or at someone's house, we're not quite as strict.) We also try to exercise every day. Our goal is to raise healthy, happy kids...while maintaining our own health and happiness along the way! I hope you will follow along with us in our journey.

9 thoughts on “Gluten-Free Banana Bread

    1. We rarely buy cereal either (the only kind I buy now is Nature’s Path Whole O’s)…but I still prefer them to eat something else because I like to save that for days when we are traveling, etc. I think they’ll really enjoy this bread–I was very impressed with it!

  1. Made this yesterday and it’s really good! I ground my own almond flour by using Trader Joe’s blanched slivered raw almonds. I did add about a tsp of vanilla to the batter. No one in the family seemed able to tell (or cared) that it wasn’t made with wheat flour. It’s very moist; curious to see how it holds for the next couple of days (if it lasts that long). I also had very ripe bananas and could’ve scaled back on the honey maybe to 1/3 cup or so. Definitely depends on the sweetness of the banana.

    1. So glad you liked it, Valerie! I couldn’t tell it was made without wheat flour either. I loved how moist it was. And mine held up very well over the course of a couple days (though, I did keep it in the fridge). I’m not sure that’s necessary, but I did anyway and I ate it cold. I’m sure the ripeness of the bananas makes a big difference in how much sweetener is used. Thanks for the feedback!!

  2. just made this! I used almond meal instead of flour and added 1tsp of vanilla, 1/2tsp of cinnamon and 1/4tsp of nutmeg and 1/2 cup chocolate chips. Delicious! Thanks!

    1. Sorry for the long delay in reply, Annalisa! I was on vacation last week and am just sitting down at the computer after a week long break (kind of nice!). 🙂 Anyway, coconut flour is much different than other flours and requires A LOT more liquids (or eggs). I have not tried using coconut flour in this recipe, but I’m sure there would need to be other adjustments in order to make it work. If you want to experiment with it, please comment with how it turns out!

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