Recipe: Gluten-free coconut banana bread

This coconut and banana bread is a great addition to school lunch boxes.
Tamara West

This coconut and banana bread is a great addition to school lunch boxes.

Makes 1 loaf

Preparation 15 minutes / Cooking 50 minutes

This moist, delicious banana loaf is also free from gluten, dairy and refined sugar. It's a great addition to school lunchboxes and keeps well. To make it nut-free as well, swap the ground almonds for an additional 2 tablespoons of coconut flour – the resulting loaf won't be quite as light, but it will still taste great.

Spring Cover, Cuisine magazine
Aaron McLean

Spring Cover, Cuisine magazine

4 eggs
4 ripe bananas, mashed (about 1½ cups)
3 tablespoons runny honey or maple syrup
100g coconut oil, melted
1 teaspoon vanilla extract
½ cup coconut flour
½ cup ground almonds
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt


1. Preheat the oven to 170°C, then butter (or oil) and line a 22cm x 11cm loaf tin with baking paper, leaving a generous overhang at the ends to lift the finished loaf out.

2. Put the eggs, bananas, honey or maple syrup, oil and vanilla extract in a large bowl and mix well to combine. Add the coconut flour, ground almonds, baking powder, baking soda and salt and stir until well combined. Pour the batter into the prepared tin (it will seem quite runny) and stand for 5 minutes to allow the coconut flour to swell.

3. Bake for 45-50 minutes or until a skewer inserted in the centre of the loaf comes out with just a few small crumbs clinging to it (if the loaf is browning too much after 30 minutes, cover loosely with foil for the remainder of the cooking time). 

4. Cool in the tin for 10 minutes then lift out and cool completely on a wire rack before slicing. Store wrapped in plastic wrap at room temperature for up to 1 week.

This article first featured in Issue 172 of Cuisine magazine. For more like this, subscribe at

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