Can I make this banana bread vegan?

Yes. Use flax or chia eggs. Use oil or dairy free butter. You may need to adjust moisture slightly.

Can I use only almond flour or coconut flour?

You can, but texture changes. Almond flour needs extra eggs. Coconut flour demands extra liquid because it absorbs more.

Causes: too much liquid, poor flour blend, overmixing, underbaking.

Yes. Use same batter, distribute into muffin cups, and bake 20-25 minutes or until a toothpick is clean.

Moist, fluffy, and full of banana flavor this Banana Bread Recipe Gluten Free is an easy, one-bowl recipe perfect for breakfast or snacking.

Scale

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mash bananas until smooth.
3. Whisk in eggs, melted coconut oil, sugar, and vanilla until well combined.
4. Add gluten-free flour, baking soda, salt, and cinnamon. Stir until just combined — do not overmix.
5. Fold in nuts or chocolate chips if desired.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

For extra moisture, use very ripe bananas with brown spots.
You can make this dairy-free by using coconut oil instead of butter.
Store at room temperature for 2 days, or refrigerate for up to 5 days. It also freezes beautifully!

Keywords: gluten free banana bread, easy banana bread, healthy breakfast