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The best gluten-free banana bread ever

By Liv Ingram, March 19 2015 —

With so many people adopting a gluten-free diet, it can be difficult to make treats all your friends can enjoy. Even more difficult is convincing your friends that gluten-free baking can taste better than wet cardboard.

But this no-fuss, banana bread is fluffy, moist and sure to convert even the most die-hard, gluten-loving sweet tooths.


2  1/2 cups brown rice flour

1/2 tsp. baking soda

1  1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

2 eggs, beaten

5 ripe bananas, mashed

1/3 cup coconut sugar

1 tsp. vanilla extract

1/4 cup melted coconut oil

Optional ingredients:

1/2 cup chopped walnuts

2/3 cup chocolate chips

1/2 tsp. nutmeg


Prep time: 15 minutes

Baking time: 60-65 minutes

Makes: 12 slices


1. Preheat oven to 350° F.

2. Sift brown rice flour, baking soda, salt, baking powder and cinnamon (and nutmeg, if using) into a large bowl. If you double sift these ingredients the loaf will be more fluffy.

3. In another bowl, pour the melted coconut oil onto the coconut sugar and stir until dissolved. Add the eggs, mashed bananas and vanilla. Ensure the coconut oil isn’t still hot. If the oil is still hot when you add it to the eggs, they will cook and ruin the loaf.

4. Slowly add wet mixture to dry mixture and stir until well combined and the batter is no longer lumpy.

5. Fold in walnuts and/or chocolate chips.

6. Grease loaf pan with coconut oil. Add batter to pan.

7. Optional step: Smooth out batter and score down the middle with a knife. While this won’t affect how the loaf bakes, it will make it look nicer.

8. Bake for 60–65 minutes, or until a toothpick comes out clean.

9. Cool before serving.

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