Gluten-free, dairy-free banana bread

Since giving up gluten and dairy a few weeks ago (nutritionist suggested before everyone accuses me of jumping on bandwagons*)  I’ve been considering whether to just stop baking and be militant about not having ‘treats’ but really, life would be so depressing if the only treat available was a Waygu meatball or a ribeye steak. If I can build in things that make life a bit more joyful that aren’t going to cause more inflammation and gut misery, then I’m more likely to stick to this.

So, in a successful use of coconut flour, I made this banana bread which has lasted well, tasted great and I haven’t had any digestive issues with it. Win.

For those who are experimenting with gluten free baking, this is an excellent series of article with a summary about using different flours  that is worth reading.


  • 4 large eggs lightly beaten
  • 3/ ripe bananas mashed (I had previously frozen bananas for this)
  • 3 tablespoons honey ( I think a few tablespoons of sugar could be added to this as it’s not a sweet cake)
  • 1/ 2 teaspoon vanilla bean paste
  • ½ cup coconut flour
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • teaspoon baking powder

Usual methods

Wet stuff together, dry stuff together, mix together, let it sit for 10 mins before baking in a oiled tin at 190c for 45 mins or a knife comes out clean. I decorated with sliced bananas ( I had a LOT of frozen bananas) and I think adding chopped walnuts or macadamia nuts would be a good addition.

* Truly, it’s not a bandwagon, we (generically) eat too much of the same thing – cereal for breakfast, sandwich for lunch & pasta for dinner and you’ve suddenly had 8 servings of wheat a day. Plus I have to accept that it’s not working for my troubled tummy and general health.