Banana Bread

Gluten and dairy free.



Ready In:




Good For:

About this Recipe


Gluten and dairy free banana cake. 

  • 3 ripe bananas mashed
  • 3/4 cup  almond flour (I blended almonds in food processor)
  • 1/4 cup brown rice flour
  • 1/4 cup of chestnut flour
  • teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coconut butter/oil, melted
  • 2 nibs of cocoa butter 
  • 2 teaspoons vanilla extract
  • eggs (I use duck eggs)
  • 1/4 cup sugar free maple syrup, maple syrup or honey
  • 1/2 cup walnuts, roughly chopped

Step by Step Instructions

Step 1
  • Pre-heat your oven to 180°C, then line a 9x5 inch loaf tin with parchment paper. Set aside.
Step 2
  • In a large bowl stir together the dry ingredients almond flour, chestnut flour, brown rice flour, baking soda, and cinnamon. 
Step 3
  • In another bowl combine the mashed banana, eggs, coconut oil, maple syrup, and vanilla.
Step 4
  • Fold the wet ingredients into the dry until a batter is formed.
    Lastly, fold in the chopped walnuts, reserving some to sprinkle over the top of the bread.
Step 5
  • Transfer the batter to your lined baking tin and sprinkle over the reserved walnuts.
Step 6
  • Bake the banana bread for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
Step 7
  • Cover and store in the refrigerator for up to 4 days.


Step 8
  • Cover and store in the refrigerator for up to 4 days.