36+ Easy Gluten-Free Banana Baking Recipes for Every Occasion

Bananas are not just a delicious snack—they’re also the star ingredient in a variety of gluten-free baked goods! Whether you’re living with celiac disease, gluten sensitivity, or just prefer gluten-free recipes, bananas are the perfect base for light, moist, and naturally sweet treats.

The natural sugars in ripe bananas also mean you can reduce the need for added sweeteners, making these recipes not only healthier but also packed with flavor.

In this post, we’re sharing some irresistible gluten-free banana baking recipes that will satisfy your cravings while keeping you on track with your dietary needs.

From cakes to muffins, these easy-to-follow recipes will become your go-to for all things banana and gluten-free!

36+ Easy Gluten-Free Banana Baking Recipes for Every Occasion

There you have it—gluten-free banana baking recipes that are simple, healthy, and, most importantly, delicious! Whether you’re baking for yourself, your family, or a gathering of friends, these treats are sure to be a hit.

They bring together the natural sweetness of bananas with the rich textures of gluten-free flours, creating the perfect balance of flavors in every bite.

Next time you have ripe bananas sitting on your counter, don’t let them go to waste—turn them into something extraordinary with one of these recipes.

Gluten-Free Banana Bread

This classic gluten-free banana bread is moist, flavorful, and easy to make. It uses almond flour and a mix of ripe bananas for natural sweetness, making it the perfect breakfast or snack. With its fluffy texture and delicious banana flavor, it’s an ideal way to use up overripe bananas.

Ingredients:

• 3 ripe bananas, mashed
• 2 cups almond flour
• 2 eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the eggs, honey (or maple syrup), coconut oil, and vanilla extract to the mashed bananas. Mix until well combined.
4. In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the banana bread to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely before slicing.

This banana bread is moist, naturally sweet, and perfectly spiced. The almond flour provides a rich, nutty flavor, while the bananas ensure the bread stays tender. If you’re looking for an easy and nutritious gluten-free treat, this recipe will not disappoint.

Gluten-Free Banana Oat Muffins

These fluffy banana oat muffins are the perfect gluten-free treat for breakfast or a snack. Packed with oats and ripe bananas, they are naturally sweetened and incredibly satisfying. With a hint of cinnamon, they’re both comforting and energizing.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rolled oats (gluten-free)
• 1/2 cup almond flour
• 2 eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mash the bananas until smooth.
3. Add the eggs, maple syrup, melted coconut oil, and vanilla extract. Stir to combine.
4. In a separate bowl, combine the rolled oats, almond flour, baking powder, cinnamon, and salt.
5. Fold the dry ingredients into the wet ingredients until just combined.
6. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These banana oat muffins are a great way to start your day. They’re hearty, moist, and packed with the natural sweetness of bananas. Plus, the oats provide long-lasting energy. Perfect for meal prep, these muffins are a convenient and delicious gluten-free option.

Gluten-Free Banana Chocolate Chip Cookies

These banana chocolate chip cookies are a delightful treat for those craving a gluten-free indulgence. With the sweetness of bananas and the richness of chocolate chips, they’re soft, chewy, and utterly satisfying. The addition of coconut flour makes them light but still filling.

Ingredients:

• 1 ripe banana, mashed
• 1/2 cup coconut flour
• 1/2 cup dark chocolate chips
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mash the banana until smooth.
3. Add the melted coconut oil, honey (or maple syrup), and vanilla extract to the mashed banana. Stir until combined.
4. In a separate bowl, mix together the coconut flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and stir until a dough forms.
6. Fold in the chocolate chips.
7. Using a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

These cookies offer the perfect balance of banana flavor and rich chocolate. The coconut flour gives them a unique texture, making them both soft and slightly crumbly. These gluten-free cookies are a fantastic way to enjoy a healthier dessert option, and they’re sure to be a hit with family and friends.

Gluten-Free Banana Pancakes

These fluffy, gluten-free banana pancakes are perfect for a lazy weekend breakfast or brunch. The ripe bananas add natural sweetness and moisture to the batter, while the almond flour ensures a light yet satisfying texture. With a hint of vanilla and cinnamon, these pancakes are both comforting and delicious.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• Pinch of salt
• Coconut oil for cooking

Instructions:

1. In a large bowl, mash the bananas until smooth.
2. Add the eggs, almond flour, coconut flour, baking powder, cinnamon, vanilla extract, and a pinch of salt. Mix until the batter is smooth.
3. Heat a non-stick skillet over medium heat and add a small amount of coconut oil.
4. Pour small amounts of batter onto the skillet, forming pancakes of your desired size.
5. Cook for 2-3 minutes per side, until golden brown.
6. Serve with your favorite toppings, such as fresh fruit, maple syrup, or nut butter.

These pancakes are a delightful twist on the classic breakfast dish, offering a naturally sweet and healthy alternative. They’re fluffy yet filling, thanks to the combination of banana and nut flours. Whether you enjoy them with syrup, yogurt, or fruit, these gluten-free pancakes are sure to be a breakfast favorite.

Gluten-Free Banana Nut Bread Muffins

If you love banana bread but want a portable version, these banana nut bread muffins are the perfect solution. They are packed with ripe bananas and crunchy walnuts, providing a satisfying texture and a burst of flavor in each bite. These muffins are great for a quick snack or breakfast on the go.

Ingredients:

• 3 ripe bananas, mashed
• 2 eggs
• 1/2 cup almond flour
• 1/2 cup gluten-free oat flour
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1/2 cup chopped walnuts
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mash the bananas until smooth.
3. Add the eggs, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Stir until well combined.
4. In another bowl, mix together the almond flour, oat flour, baking powder, cinnamon, and salt.
5. Gradually combine the dry ingredients with the wet ingredients, stirring until smooth.
6. Fold in the chopped walnuts.
7. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
9. Let the muffins cool on a wire rack before serving.

These banana nut bread muffins are a perfect combination of sweetness and crunch, thanks to the banana and walnut pairing. They are ideal for meal prepping or enjoying as an afternoon snack. The addition of maple syrup gives them a delightful sweetness that pairs wonderfully with the nuttiness of the walnuts.

Gluten-Free Banana Smoothie Bowl

This refreshing and nutritious banana smoothie bowl is the perfect way to start your day or enjoy a light lunch. It’s packed with the creamy texture of banana and topped with a variety of delicious toppings, including granola, seeds, and fresh fruit. It’s both healthy and satisfying.

Ingredients:

• 2 ripe bananas, frozen
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1/4 cup Greek yogurt (optional for extra creaminess)
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• Toppings: sliced bananas, granola, berries, coconut flakes, seeds, etc.

Instructions:

1. Place the frozen bananas, almond milk, Greek yogurt (if using), chia seeds, and vanilla extract into a blender.
2. Blend until smooth and creamy. If the mixture is too thick, add a little more almond milk to reach your desired consistency.
3. Pour the smoothie into a bowl and top with your favorite toppings such as sliced bananas, granola, berries, coconut flakes, or seeds.
4. Serve immediately and enjoy!

This banana smoothie bowl is an easy and customizable way to enjoy a healthy breakfast. It’s a great option for anyone following a gluten-free diet, and it’s packed with nutrients, fiber, and protein. The toppings add extra crunch and flavor, making each bite exciting and satisfying.

Gluten-Free Banana Coconut Cake

This moist banana coconut cake is perfect for anyone craving a tropical dessert. The combination of ripe bananas and shredded coconut gives it a soft and flavorful texture, while the coconut flour keeps it light and gluten-free. It’s a wonderful treat for parties or gatherings.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut flour
• 3 eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup shredded unsweetened coconut
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a round cake pan with coconut oil.
2. In a large bowl, mash the bananas until smooth.
3. Add the eggs, honey, melted coconut oil, and vanilla extract to the mashed bananas. Stir to combine.
4. In a separate bowl, whisk together the coconut flour, baking powder, shredded coconut, and salt.
5. Gradually mix the dry ingredients into the wet ingredients, stirring until the batter is smooth.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This banana coconut cake is a tropical delight, with a soft crumb and subtle coconut flavor. It’s perfect for those looking for a gluten-free dessert that still feels indulgent and rich. You can serve it as is or frost it with a coconut-based cream for extra sweetness and richness.

Gluten-Free Banana Chia Pudding

Banana chia pudding is a creamy, nutritious, and satisfying snack or breakfast. This simple recipe combines mashed bananas, chia seeds, and coconut milk, creating a pudding-like consistency that’s both filling and delicious. It’s naturally sweetened and gluten-free, making it a great option for a healthy treat.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup chia seeds
• 1 1/2 cups unsweetened coconut milk (or milk of choice)
• 1 tsp vanilla extract
• 1 tbsp maple syrup or honey (optional)

Instructions:

1. In a bowl, mash the bananas until smooth.
2. Add the chia seeds, coconut milk, vanilla extract, and maple syrup (if using) to the mashed bananas. Stir well to combine.
3. Cover the bowl and refrigerate for at least 3 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
4. Before serving, give the pudding a good stir and top with your favorite toppings, such as sliced bananas, nuts, or granola.

This banana chia pudding is an easy and nutritious way to enjoy bananas. It’s packed with fiber and healthy fats from the chia seeds, making it an excellent breakfast or snack option. You can also customize it with different toppings to suit your taste.

Gluten-Free Banana Coffee Cake

This delicious gluten-free banana coffee cake is a perfect dessert or breakfast treat. The moist cake, made with almond flour and bananas, is topped with a crunchy streusel topping that adds texture and sweetness. The combination of banana and cinnamon makes it a comforting and flavorful treat.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups almond flour
• 1/4 cup coconut sugar
• 3 eggs
• 1/4 cup coconut oil, melted
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• Streusel topping: 1/4 cup almond flour, 2 tbsp coconut sugar, 1 tbsp coconut oil, 1 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mash the bananas until smooth.
3. Add the eggs, melted coconut oil, coconut sugar, cinnamon, vanilla extract, and salt. Mix well.
4. In a separate bowl, combine the almond flour and baking powder, then stir it into the wet ingredients.
5. Pour the batter into the prepared pan.
6. To make the streusel topping, combine the almond flour, coconut sugar, coconut oil, and cinnamon. Sprinkle it over the batter.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
8. Let the coffee cake cool for 10 minutes before slicing.

This banana coffee cake is soft and rich with the natural sweetness of bananas. The cinnamon streusel topping adds a delightful crunch and extra flavor. It’s perfect for a cozy morning or as a dessert for any occasion.

Gluten-Free Banana Carrot Cake Muffins

These banana carrot cake muffins are a healthy yet indulgent gluten-free treat, combining the sweetness of ripe bananas with the richness of carrots and warm spices. They are moist, flavorful, and perfect for breakfast or an afternoon snack, with the added bonus of being packed with nutrients.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup grated carrots
• 2 eggs
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mash the bananas until smooth.
3. Add the grated carrots, eggs, maple syrup, melted coconut oil, and vanilla extract. Mix well.
4. In a separate bowl, combine the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients and stir until well combined.
6. If using, fold in the chopped walnuts.
7. Divide the batter evenly between the muffin cups.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool on a wire rack before serving.

These banana carrot cake muffins offer the perfect balance of sweet and savory, with the carrots adding moisture and richness. They’re a great way to sneak in some extra vegetables and are a fantastic gluten-free option for a nutritious snack or breakfast.

Gluten-Free Banana Coconut Energy Bites

These banana coconut energy bites are a quick and easy snack packed with natural sweetness and energy-boosting ingredients. Perfect for a pre-workout snack or a midday pick-me-up, these bites combine bananas, coconut, and oats for a tasty, no-bake treat.

Ingredients:

• 1 ripe banana, mashed
• 1/2 cup rolled oats (gluten-free)
• 1/2 cup shredded unsweetened coconut
• 1 tbsp chia seeds
• 1 tbsp almond butter (or any nut butter of choice)
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, mash the banana until smooth.
2. Add the oats, shredded coconut, chia seeds, almond butter, honey or maple syrup, vanilla extract, and salt. Stir to combine.
3. Using your hands, form the mixture into small balls, about 1 inch in diameter.
4. Place the energy bites on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
5. Store in an airtight container in the refrigerator for up to one week.

These energy bites are a great snack to keep on hand when you need a quick, nutritious boost. The combination of banana and coconut gives them a tropical flavor, while the chia seeds and oats provide fiber and healthy fats. These bites are both satisfying and energizing.

Gluten-Free Banana Pudding

This creamy banana pudding is a decadent yet gluten-free dessert that features layers of ripe bananas, a rich vanilla pudding, and a crunchy gluten-free cookie crumble. It’s the perfect sweet treat for gatherings or a special family dessert.

Ingredients:

• 4 ripe bananas, sliced
• 2 cups unsweetened almond milk (or milk of choice)
• 2 tbsp cornstarch
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• Gluten-free vanilla cookies or biscuits, crushed

Instructions:

1. In a saucepan, whisk together the almond milk, cornstarch, honey, vanilla extract, and salt over medium heat.
2. Continue whisking until the mixture begins to thicken, about 5-7 minutes.
3. Once thickened, remove from heat and allow to cool slightly.
4. In serving glasses or a large dish, layer sliced bananas, the vanilla pudding mixture, and crumbled gluten-free cookies.
5. Repeat layers until the dish is filled, ending with a layer of pudding on top.
6. Refrigerate for at least 2 hours to allow the pudding to set.
7. Top with additional banana slices or cookie crumbs before serving.

This banana pudding is a perfect gluten-free dessert that balances the sweetness of the bananas with the rich, creamy vanilla pudding. The crushed cookies add an irresistible crunch, making this dessert a true crowd-pleaser.

Gluten-Free Banana Almond Flour Waffles

These crispy and light banana almond flour waffles are the perfect breakfast for anyone following a gluten-free diet. Made with almond flour and ripe bananas, they’re naturally sweetened, packed with protein, and easy to make. You can top them with fruit, syrup, or your favorite nut butter.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1 1/2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat your waffle iron and grease it lightly with coconut oil or spray.
2. In a bowl, mash the bananas until smooth.
3. Add the eggs, almond flour, baking powder, cinnamon, salt, melted coconut oil, and vanilla extract. Mix until combined.
4. Pour the batter onto the preheated waffle iron, spreading it evenly.
5. Cook the waffles according to your waffle iron’s instructions, usually about 3-4 minutes.
6. Remove the waffles and serve with your favorite toppings like fresh berries, maple syrup, or a dollop of almond butter.

These banana almond flour waffles are a perfect balance of light, fluffy texture with a subtle sweetness from the bananas. They are filling and can be made ahead of time for a quick breakfast throughout the week.

Gluten-Free Banana Cinnamon Rolls

These gluten-free banana cinnamon rolls are a twist on the classic cinnamon roll, featuring the natural sweetness of bananas in the dough. Soft, gooey, and utterly delicious, these rolls are perfect for a special breakfast or brunch.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 tbsp coconut oil, melted
• 1/4 cup honey or maple syrup
• 1/4 cup almond milk (or milk of choice)
• 1 tsp vanilla extract
• Filling: 1/4 cup coconut sugar, 1 tsp cinnamon, 2 tbsp melted coconut oil

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine the gluten-free flour, baking powder, and salt.
3. Add the mashed bananas, melted coconut oil, honey, almond milk, and vanilla extract. Stir until a dough forms.
4. Roll out the dough on a lightly floured surface into a rectangle.
5. In a small bowl, mix the coconut sugar and cinnamon together for the filling.
6. Spread the melted coconut oil over the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.
7. Roll up the dough tightly and cut into 1-inch thick slices.
8. Place the slices in the greased baking dish and bake for 20-25 minutes, or until golden brown.
9. Serve warm, drizzled with a glaze of your choice or enjoy as they are.

These banana cinnamon rolls are a perfect combination of fluffy and gooey, with the bananas adding a natural sweetness to the dough. They’re a great gluten-free option for anyone craving a comforting, indulgent breakfast or brunch.

Gluten-Free Banana Rice Pudding

This creamy banana rice pudding is a gluten-free variation of the classic comfort food. It combines the creaminess of rice and coconut milk with the natural sweetness of bananas, making it a warm and comforting dessert or snack.

Ingredients:

• 1 ripe banana, mashed
• 1/2 cup cooked white or brown rice
• 1 1/2 cups coconut milk
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, honey, vanilla extract, cinnamon, and salt. Heat over medium heat until warmed through.
2. Stir in the cooked rice and continue to cook, stirring occasionally, for 5-7 minutes until the rice is heated through and the pudding has thickened.
3. Remove from heat and stir in the mashed banana.
4. Let the pudding sit for 5 minutes to thicken further.
5. Serve warm, topped with additional banana slices or a sprinkle of cinnamon.

This banana rice pudding is a comforting, creamy treat with a natural sweetness from the bananas. The coconut milk adds richness, and the cinnamon gives it a warm flavor. It’s an excellent gluten-free dessert or snack that is both filling and nutritious.

Gluten-Free Banana Peach Smoothie

This refreshing and creamy banana peach smoothie is the perfect healthy drink to start your day or as a midday snack. The bananas provide natural sweetness while the peaches add a juicy, tangy twist. With added almond milk, it’s a dairy-free, gluten-free option that’s both satisfying and hydrating.

Ingredients:

• 1 ripe banana
• 1 cup frozen peaches
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)

Instructions:

1. Add the banana, frozen peaches, almond milk, chia seeds, vanilla extract, and cinnamon (if using) into a blender.
2. Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency.
3. Pour into a glass and serve immediately.

This banana peach smoothie is a delicious and nutritious way to fuel your body. The natural sweetness from the banana and the tangy peaches make for a great flavor combination, and the chia seeds add a boost of omega-3s and fiber.

Gluten-Free Banana Chocolate Chip Cookies

These gluten-free banana chocolate chip cookies are soft, chewy, and packed with flavor. The ripe bananas help bind the ingredients together, while the chocolate chips provide a decadent touch. They are perfect for a treat or dessert, and everyone will love these allergy-friendly cookies.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free oat flour
• 1/2 cup gluten-free rolled oats
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup gluten-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add the oat flour, oats, coconut sugar, melted coconut oil, baking soda, vanilla extract, and salt. Stir until well combined.
4. Gently fold in the chocolate chips.
5. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

These gluten-free banana chocolate chip cookies are soft and chewy with the perfect balance of banana flavor and rich chocolate. They are a wonderful treat to enjoy with a cup of coffee or as an after-dinner dessert.

Gluten-Free Banana Fig Bars

These homemade banana fig bars are a healthy, gluten-free alternative to store-bought snacks. The natural sweetness of the bananas combines beautifully with the earthy figs, creating a flavorful, chewy bar. They’re perfect for a quick breakfast, a snack on the go, or an energy-boosting treat.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup dried figs, chopped
• 1/2 cup gluten-free oats
• 1/2 cup almond flour
• 1 tbsp chia seeds
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup almond butter

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a food processor, pulse the figs until finely chopped.
3. In a large bowl, combine the mashed bananas, chopped figs, oats, almond flour, chia seeds, cinnamon, salt, vanilla extract, and almond butter.
4. Stir the mixture until it becomes a sticky dough.
5. Press the dough into the prepared baking dish and flatten it into an even layer.
6. Bake for 15-18 minutes, or until golden brown.
7. Allow the bars to cool before slicing into squares or rectangles.

These banana fig bars are perfect for anyone looking for a nutritious snack. The combination of figs and bananas provides a natural sweetness, and the oats and almond flour give them a satisfying texture. They’re great for a post-workout snack or a quick breakfast on the go.

Gluten-Free Banana Chia Jam

This simple and healthy banana chia jam is a great way to use up overripe bananas. With just a few ingredients, you can create a natural, no-sugar-added jam that’s perfect for spreading on toast, topping pancakes, or adding to yogurt.

Ingredients:

• 2 ripe bananas, mashed
• 2 tbsp chia seeds
• 1 tbsp lemon juice
• 1/4 tsp vanilla extract (optional)

Instructions:

1. In a small saucepan, combine the mashed bananas, chia seeds, lemon juice, and vanilla extract.
2. Cook over medium heat, stirring constantly, for 5-7 minutes until the mixture thickens and reaches a jam-like consistency.
3. Remove from heat and allow the jam to cool.
4. Transfer to a jar and refrigerate for up to one week.

This banana chia jam is a wonderful gluten-free alternative to traditional jam, with the chia seeds adding a nice texture and a boost of fiber. It’s sweetened only by the bananas, making it a natural and healthy spread for all your favorite dishes.

Gluten-Free Banana Avocado Toast

Banana avocado toast is a unique and nutritious twist on the classic avocado toast. The combination of creamy avocado with naturally sweet bananas creates a delightful contrast. It’s an easy and filling snack or breakfast option that’s gluten-free and packed with healthy fats.

Ingredients:

• 1 ripe banana, sliced
• 1 ripe avocado, mashed
• 2 slices gluten-free bread, toasted
• 1 tbsp honey or maple syrup
• 1/4 tsp cinnamon
• Pinch of sea salt

Instructions:

1. Toast the gluten-free bread slices until golden brown.
2. Mash the avocado and spread it evenly on each slice of toast.
3. Arrange the banana slices on top of the avocado.
4. Drizzle with honey or maple syrup and sprinkle with cinnamon and sea salt.
5. Serve immediately and enjoy!

This banana avocado toast is a perfect balance of creamy, sweet, and savory flavors. It’s a great option for a quick breakfast or snack, providing a good amount of healthy fats and carbohydrates to keep you energized throughout the day.

Gluten-Free Banana Popsicles

These homemade banana popsicles are a fun and healthy treat, especially for warm days. Made with just a few simple ingredients, including bananas, coconut milk, and a hint of vanilla, they’re naturally sweetened and perfect for a refreshing snack.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup unsweetened coconut milk
• 1 tsp vanilla extract
• 1 tbsp maple syrup (optional)

Instructions:

1. In a bowl, mash the bananas until smooth.
2. Add the coconut milk, vanilla extract, and maple syrup (if using) to the bananas and stir until well combined.
3. Pour the mixture into popsicle molds and insert sticks.
4. Freeze for at least 4 hours, or until completely frozen.
5. Run warm water over the outside of the molds to easily release the popsicles.

These banana popsicles are a fun, gluten-free way to enjoy a naturally sweet treat. The coconut milk adds creaminess, while the bananas give the popsicles a rich texture and flavor. They’re a perfect dessert for kids and adults alike!

Note: More recipes are coming soon