34+ Easy Gluten-Free Banana Bread Recipes for Any Occasion

Banana bread is a timeless favorite, with its rich flavor and comforting aroma. But if you’re following a gluten-free diet, you might think your banana bread days are behind you.

Thankfully, that’s not the case! Whether you’re avoiding gluten due to dietary restrictions, allergies, or simply making healthier choices, you can still indulge in a slice of delicious banana bread.

In this blog, we’re sharing some of the best gluten-free banana bread recipes that are easy to make, incredibly moist, and full of flavor.

From classic banana bread to creative twists, these recipes will have you baking up a treat that everyone can enjoy—no gluten required!

34+ Easy Gluten-Free Banana Bread Recipes for Any Occasion

There’s no need to miss out on the joy of banana bread just because you’re going gluten-free.

These gluten-free banana bread recipes prove that with the right ingredients and a little love, you can enjoy the same comforting, delicious experience without any compromise.

Whether you’re looking for a simple loaf or want to add a little extra flavor with nuts or chocolate, there’s a recipe here for every palate.

So grab those ripe bananas and get baking—your taste buds (and your tummy) will thank you!

Classic Gluten-Free Banana Bread

This simple and delicious classic gluten-free banana bread is perfect for any time of day, whether for breakfast, a snack, or dessert. Made with ripe bananas and a mix of gluten-free flours, it’s a great option for those with dietary restrictions while still being soft, moist, and flavorful.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup dairy-free milk (almond, coconut, or oat milk)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
2. In a mixing bowl, mash the bananas with a fork until smooth. Add eggs, melted coconut oil, maple syrup, and vanilla extract. Stir until well combined.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is rich in flavor, with the perfect balance of sweetness from the ripe bananas and maple syrup. It’s wonderfully moist and soft thanks to the coconut oil and dairy-free milk, making it suitable for many dietary needs. It’s perfect for slicing up and enjoying with a cup of tea or coffee.

Vegan Gluten-Free Banana Bread with Walnuts

This vegan and gluten-free banana bread combines the natural sweetness of ripe bananas with crunchy walnuts for added texture. It’s both dairy-free and egg-free, making it an excellent option for anyone avoiding animal products. You’ll love how fluffy and moist this loaf turns out.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup almond milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 1/2 cups gluten-free oat flour
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the almond milk, maple syrup, coconut oil, and vanilla extract. Mix until well combined.
3. In a separate bowl, whisk together the oat flour, almond flour, baking soda, cinnamon, and salt.
4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
5. Gently fold in the walnuts (if using).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the banana bread cool for 10 minutes before removing it from the pan and allowing it to cool completely on a wire rack.

This vegan and gluten-free banana bread is perfect for those looking for a healthier twist on a classic favorite. The combination of oat and almond flours results in a moist and tender loaf, while the walnuts add a lovely crunch. It’s great for breakfast or as a mid-day snack, especially when enjoyed fresh from the oven.

Chocolate Chip Gluten-Free Banana Bread

If you’re craving something a little extra sweet, this chocolate chip gluten-free banana bread is just what you need. The rich, gooey chocolate chips melt into the moist banana bread, creating a decadent treat that’s still gluten-free and easy to make.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 3/4 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the eggs, melted coconut oil, honey or maple syrup, and vanilla extract. Stir until well combined.
3. In a separate bowl, mix together the gluten-free flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip banana bread is a fun and indulgent twist on the traditional recipe. The gooey chocolate chips perfectly complement the sweet bananas, making it a hit with both kids and adults alike. Whether you serve it for dessert or enjoy a slice with your morning coffee, it’s sure to satisfy your sweet tooth.

Each of these gluten-free banana bread recipes brings something special to the table, from classic simplicity to chocolatey indulgence. Whether you’re avoiding gluten for dietary reasons or just looking for a healthier way to enjoy banana bread, these recipes are a delicious and satisfying option. Try them all and find your favorite!

Coconut Flour Gluten-Free Banana Bread

This coconut flour banana bread is naturally gluten-free and incredibly moist. Coconut flour, known for its absorbent properties, adds a unique texture while keeping the bread light and fluffy. It’s a perfect option for those looking for a grain-free alternative to traditional banana bread.

Ingredients:

• 4 ripe bananas, mashed
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups coconut flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
2. In a bowl, mash the bananas until smooth. Add eggs, coconut oil, honey or maple syrup, and vanilla extract. Stir until combined.
3. In a separate bowl, whisk together coconut flour, baking soda, salt, and cinnamon.
4. Add the dry ingredients to the wet ingredients, stirring until fully incorporated. The batter will be thicker than traditional banana bread batter.
5. If desired, fold in chocolate chips for an extra treat.
6. Pour the batter into the loaf pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

The coconut flour in this banana bread gives it a distinct, subtly sweet flavor that pairs perfectly with the ripe bananas. The texture is dense but soft, and the addition of honey or maple syrup adds just the right amount of sweetness. Enjoy this bread as a breakfast or snack, and feel free to add chocolate chips or nuts for extra flavor.

Almond Flour Banana Bread with Chia Seeds

Almond flour is the star of this gluten-free banana bread recipe, providing a rich, nutty flavor and a soft, moist crumb. Chia seeds are added for a boost of fiber and omega-3 fatty acids. This recipe is not only gluten-free but also low in carbs, making it perfect for those following a keto or paleo diet.

Ingredients:

• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup almond butter or peanut butter
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 2 cups almond flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 cup chia seeds
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
2. In a mixing bowl, mash the bananas until smooth. Add eggs, almond butter, maple syrup or honey, and vanilla extract. Stir until combined.
3. In a separate bowl, whisk together the almond flour, baking soda, cinnamon, chia seeds, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This almond flour banana bread is rich in protein and healthy fats, making it a great choice for those following a low-carb or paleo diet. The addition of chia seeds boosts the nutritional value, adding fiber and omega-3s. It’s perfect for anyone looking for a filling, wholesome snack or breakfast.

Zucchini Banana Bread (Gluten-Free)

Zucchini adds moisture and extra nutrition to this gluten-free banana bread, making it a great way to sneak in some extra veggies. The bread remains light and fluffy with a hint of sweetness from the bananas and a soft texture that’s perfect for any time of day.

Ingredients:

• 2 ripe bananas, mashed
• 1 medium zucchini, grated (about 1 cup)
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 3/4 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the grated zucchini, eggs, coconut oil, honey or maple syrup, and vanilla extract. Mix well.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt.
4. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini banana bread is a great way to enjoy a nutritious snack or breakfast. The zucchini helps keep the bread moist, while the bananas provide natural sweetness. The addition of honey or maple syrup adds just enough sweetness, making it a great choice for those who enjoy a subtly sweet, wholesome treat.

Peanut Butter Banana Bread (Gluten-Free)

This gluten-free peanut butter banana bread is a dream for peanut butter lovers. The creamy peanut butter adds richness and depth of flavor, perfectly complementing the sweetness of the ripe bananas. It’s a decadent yet healthy treat that’s perfect for breakfast or an afternoon snack.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup peanut butter (smooth or chunky)
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free oat flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add peanut butter, eggs, honey or maple syrup, and vanilla extract. Stir until combined.
3. In a separate bowl, whisk together oat flour, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This peanut butter banana bread is indulgent and satisfying, offering a creamy peanut butter flavor combined with the natural sweetness of bananas. It’s filling enough to serve as a breakfast or snack, and its soft, moist texture makes it a great treat for anyone craving something a little extra special.

Lemon Poppy Seed Banana Bread (Gluten-Free)

This refreshing gluten-free banana bread combines the tangy flavor of lemon with the crunch of poppy seeds, offering a unique twist on the classic banana bread. The light citrusy flavor complements the bananas, creating a balanced, flavorful loaf that’s perfect for spring and summer.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add eggs, coconut oil, honey or maple syrup, vanilla extract, lemon zest, and lemon juice. Stir until well combined.
3. In a separate bowl, whisk together gluten-free flour, baking soda, salt, and poppy seeds.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This lemon poppy seed banana bread brings a bright, citrusy note to the classic banana bread. The poppy seeds add a lovely crunch, making it a refreshing treat that’s great for any time of year. It’s especially perfect for those who love a tangy twist on their traditional banana bread.

Each of these gluten-free banana bread recipes offers something different, from nutty almond flour and peanut butter to refreshing citrus. Whichever recipe you choose, you’re sure to enjoy a soft, moist, and flavorful loaf that’s perfect for any occasion.

arrot Banana Bread (Gluten-Free)

This gluten-free carrot banana bread combines the sweetness of ripe bananas with the earthy flavor of carrots for a nutritious and delicious loaf. It’s a perfect way to sneak in some extra vegetables while still enjoying a sweet treat. The bread is moist, slightly spiced, and full of wholesome ingredients.

Ingredients:

• 3 ripe bananas, mashed
• 1 1/2 cups finely grated carrots (about 2 medium carrots)
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a mixing bowl, mash the bananas until smooth. Add the grated carrots, eggs, coconut oil, honey or maple syrup, and vanilla extract. Stir well.
3. In a separate bowl, whisk together gluten-free flour, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This carrot banana bread is a great way to add some extra vegetables to your diet without compromising on flavor. The carrots give the bread a lovely sweetness and moisture, while the banana adds richness. It’s the perfect balance of savory and sweet, making it a great breakfast or snack option.

Maple Pecan Banana Bread (Gluten-Free)

This gluten-free banana bread recipe features the rich flavors of maple syrup and toasted pecans, adding a depth of sweetness and crunch to the classic banana bread. It’s a perfect fall or winter treat, but it’s delicious any time of year, offering a balance of flavors in every bite.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup pecans, chopped and toasted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add eggs, maple syrup, melted coconut oil, and vanilla extract. Stir well to combine.
3. In a separate bowl, whisk together gluten-free flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. Gently fold in the toasted pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This maple pecan banana bread has a deliciously sweet and nutty flavor, with the maple syrup providing a natural sweetness and the toasted pecans adding a delightful crunch. It’s a perfect treat for the holidays or any time you’re craving a cozy, nutty banana bread.

Pumpkin Banana Bread (Gluten-Free)

Pumpkin and banana come together in this gluten-free bread to create a moist, spiced loaf with a fall-inspired flavor. The combination of pumpkin puree and ripe bananas results in a bread that’s rich in flavor, perfect for breakfast or dessert.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract. Stir until combined.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This pumpkin banana bread is a delicious twist on traditional banana bread, with the pumpkin adding moisture and a rich flavor. The spices create a warm, cozy loaf that’s perfect for the cooler months, but can be enjoyed any time of year.

Raspberry Banana Bread (Gluten-Free)

This gluten-free banana bread recipe is brightened up with the addition of fresh raspberries, adding a burst of tartness that complements the sweetness of the bananas. The result is a beautifully moist loaf with a balance of flavors, perfect for breakfast or a snack.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 3/4 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup fresh raspberries (or frozen, thawed)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add eggs, honey or maple syrup, melted coconut oil, and vanilla extract. Stir until fully combined.
3. In a separate bowl, whisk together gluten-free flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the raspberries, being careful not to crush them.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This raspberry banana bread is a wonderful combination of sweet bananas and tangy raspberries, resulting in a refreshing and moist loaf. It’s perfect for breakfast, a snack, or even dessert, offering a healthy dose of fruit and flavor in every bite.

Cinnamon Roll Banana Bread (Gluten-Free)

This gluten-free cinnamon roll banana bread combines the rich, warm flavors of cinnamon with the natural sweetness of bananas for a unique twist on classic banana bread. The cinnamon swirl creates a decadent effect, making this bread a perfect indulgence for special occasions or as an everyday treat.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 cup coconut sugar (or brown sugar)
• 1 tbsp ground cinnamon (for swirling)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add eggs, melted coconut oil, maple syrup or honey, and vanilla extract. Stir until combined.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and 1 teaspoon of cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. In a small bowl, mix together the coconut sugar and remaining cinnamon.
6. Pour half of the batter into the loaf pan, then sprinkle half of the cinnamon-sugar mixture on top. Add the remaining batter, followed by the rest of the cinnamon-sugar mixture. Use a knife to swirl the cinnamon into the batter.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cinnamon roll banana bread has a delightful swirl of cinnamon and sugar that gives it a unique and indulgent flavor. It’s perfect for those who love the combination of banana bread and cinnamon rolls, offering a rich and cozy treat that’s sure to impress.

Chia Banana Bread (Gluten-Free)

This chia banana bread is a healthy, nutrient-packed version of the classic, incorporating chia seeds for added fiber, protein, and omega-3 fatty acids. It’s light, moist, and subtly sweet, making it the perfect snack or breakfast choice.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp chia seeds
• 1/2 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add eggs, coconut oil, honey or maple syrup, and vanilla extract. Stir well to combine.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, chia seeds, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This chia banana bread is an excellent source of nutrients thanks to the chia seeds, and it provides a soft, moist texture with a hint of sweetness. It’s a great way to get extra fiber and healthy fats into your diet while enjoying a comforting, homemade treat.

Peach Banana Bread (Gluten-Free)

This peach banana bread takes advantage of fresh, juicy peaches, creating a fruity, slightly tangy bread that pairs wonderfully with the sweetness of ripe bananas. Perfect for summer or whenever you want a light, refreshing twist on banana bread.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 cup fresh peaches, chopped (or frozen, thawed)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add eggs, coconut oil, honey or maple syrup, and vanilla extract. Stir until combined.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the chopped peaches.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This peach banana bread is a fruity delight that combines the best of both worlds: the rich, comforting flavor of bananas and the bright, juicy sweetness of peaches. It’s perfect for a summer breakfast or a midday snack.

Chocolate Avocado Banana Bread (Gluten-Free)

This decadent chocolate avocado banana bread combines creamy avocado with bananas and a touch of cocoa powder, making it an indulgent yet nutritious dessert or snack. It’s naturally rich and moist, and the avocado gives the bread an extra boost of healthy fats.

Ingredients:

• 3 ripe bananas, mashed
• 1 ripe avocado, mashed
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp cocoa powder
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas and avocado until smooth. Add eggs, coconut oil, honey or maple syrup, and vanilla extract. Stir to combine.
3. In a separate bowl, whisk together gluten-free flour, baking soda, salt, and cocoa powder.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. Fold in chocolate chips if desired.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This chocolate avocado banana bread is a wonderfully moist, rich dessert with the added benefit of healthy fats from avocado. The combination of chocolate and banana creates a decadent treat, while the avocado ensures the bread remains soft and satisfying.

Apple Cinnamon Banana Bread (Gluten-Free)

This apple cinnamon banana bread is a warming, spiced loaf that features the comforting flavors of both apples and cinnamon alongside the sweetness of ripe bananas. The apples add a juicy bite and a subtle tartness, which balances the natural sweetness of the bananas perfectly.

Ingredients:

• 3 ripe bananas, mashed
• 1 apple, peeled and diced
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add eggs, coconut oil, honey or maple syrup, and vanilla extract. Stir to combine.
3. In a separate bowl, whisk together gluten-free flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the diced apple.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The combination of apple and cinnamon makes this banana bread a deliciously spiced treat that’s perfect for fall or any time you crave a comforting, flavorful loaf. The apples give the bread an extra level of texture and freshness.

Zesty Orange Banana Bread (Gluten-Free)

This zesty orange banana bread features the bright and refreshing flavor of fresh orange juice and zest combined with the natural sweetness of bananas. It’s light, citrusy, and incredibly fragrant, making it a great treat for mornings or as a refreshing snack.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add the orange juice, orange zest, eggs, coconut oil, honey or maple syrup, and vanilla extract. Stir until combined.
3. In a separate bowl, whisk together gluten-free flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The bright citrus flavor from the orange juice and zest elevates the classic banana bread into something fresh and vibrant. This zesty banana bread is a light, energizing treat that pairs perfectly with your morning coffee or tea.

Hazelnut Banana Bread (Gluten-Free)

This hazelnut banana bread is a rich, nutty version of the classic, with the crunchy hazelnuts adding a wonderful texture and depth of flavor. The banana’s natural sweetness complements the earthiness of the nuts, creating a bread that’s both hearty and indulgent.

Ingredients:

• 3 ripe bananas, mashed
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped hazelnuts, toasted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth. Add eggs, coconut oil, honey or maple syrup, and vanilla extract. Stir until fully combined.
3. In a separate bowl, whisk together gluten-free flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until incorporated.
5. Gently fold in the toasted hazelnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This hazelnut banana bread has a luxurious flavor with the crunchy toasted hazelnuts adding a delightful bite. The richness of the nuts pairs wonderfully with the sweetness of the bananas, making this a truly indulgent and satisfying treat.

Note: More recipes are coming soon