30+ Irresistible Gluten-Free Banana Desserts Recipes You Have to Try

If you’re a banana lover with a sensitivity to gluten, you know that finding the perfect dessert can be a bit tricky.

But fear no more!

In this article, we’ve rounded up 30 mouthwatering gluten-free banana dessert recipes that will satisfy your sweet tooth without the worry of gluten.

Whether you’re looking for something quick and simple, or a show-stopping dessert to impress your friends and family, these banana-based treats have got you covered.

From creamy puddings to fluffy cakes, and decadent ice creams, there’s a recipe for every banana lover to enjoy!

30+ Irresistible Gluten-Free Banana Desserts Recipes You Have to Try

Incorporating bananas into gluten-free desserts opens up a world of delicious possibilities.

From creamy pies to soft, chewy cookies, there’s a banana dessert for every occasion and preference.

These 30 recipes are perfect for anyone looking to explore gluten-free baking while enjoying the natural goodness of bananas.

So, gather your ingredients, preheat your oven, and indulge in these mouthwatering gluten-free treats.

Gluten-Free Banana Bread Pudding

Banana bread pudding is a delightful twist on the classic dessert. It uses naturally gluten-free ingredients, and the ripe bananas lend a rich sweetness to the dish. Perfect for using up any leftover gluten-free bread, this recipe creates a comforting and warm dessert that’s ideal for cooler months or casual gatherings.

Ingredients:

• 4 ripe bananas
• 4 slices of gluten-free bread (cubed)
• 2 cups of almond milk (or any milk of choice)
• 3 large eggs
• 1/2 cup of brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1/4 cup chopped walnuts (optional)
• 1/4 cup chocolate chips (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. In a separate bowl, whisk together almond milk, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
4. Add the cubed gluten-free bread to the banana mixture and gently fold in the liquid mixture. Let it soak for 10 minutes to allow the bread to absorb the custard.
5. Stir in walnuts and chocolate chips, if using.
6. Pour the bread mixture into the prepared baking dish and bake for 35-40 minutes, or until golden brown and set in the center.
7. Let the pudding cool slightly before serving.

This banana bread pudding is perfect for anyone looking for a rich, indulgent dessert that feels like a hug in a bowl. The combination of warm, fluffy bread soaked in banana custard with a touch of cinnamon and vanilla will melt anyone’s heart. Top it with whipped cream or a scoop of vanilla ice cream to elevate it further!

Gluten-Free Banana Coconut Popsicles

These banana coconut popsicles are an easy-to-make, refreshing dessert that’s naturally gluten-free and dairy-free. With just a few ingredients, you can create a creamy, tropical treat that’s perfect for hot summer days or as a healthy snack. The banana adds a smooth texture, while the coconut gives it a delightful flavor.

Ingredients:

• 2 ripe bananas
• 1 cup coconut milk (full-fat for creaminess)
• 2 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup shredded coconut (optional for coating)

Directions:

1. In a blender or food processor, combine the ripe bananas, coconut milk, honey (or maple syrup), and vanilla extract. Blend until smooth and creamy.
2. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
3. If desired, sprinkle shredded coconut into each mold before pouring in the banana mixture for added texture and flavor.
4. Insert sticks into the molds and freeze for at least 4 hours, or until solid.
5. To release the popsicles, run warm water over the outside of the molds for a few seconds.

These banana coconut popsicles are perfect for those looking for a refreshing, tropical snack without added sugar or preservatives. The bananas make them naturally sweet, and the coconut adds a rich, creamy element that’s hard to resist. These popsicles can be enjoyed by anyone, especially on hot days when you need a cool treat that’s both light and satisfying.

Gluten-Free Banana Chocolate Chip Muffins

Banana chocolate chip muffins are a classic treat, and this gluten-free version is just as delicious as the traditional one. They are moist, sweet, and filled with gooey chocolate chips that complement the natural sweetness of ripe bananas. These muffins are perfect for breakfast or as a quick snack throughout the day.

Ingredients:

• 2 ripe bananas
• 2 cups gluten-free all-purpose flour
• 1/2 cup brown sugar or coconut sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 2 large eggs
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/2 cup gluten-free chocolate chips

Directions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and cinnamon.
4. Add the wet ingredients (eggs, melted coconut oil, vanilla extract) to the mashed bananas and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
6. Fold in the chocolate chips.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These banana chocolate chip muffins are a hit for anyone with a sweet tooth but still wanting to stick to gluten-free options. The bananas provide natural moisture and sweetness, while the chocolate chips add a touch of decadence that elevates the muffin experience. They’re simple to make and perfect for on-the-go snacking or packing into lunchboxes.

Gluten-Free Banana Oatmeal Cookies

These banana oatmeal cookies are a wholesome, gluten-free treat packed with fiber and flavor. Made with ripe bananas, oats, and a touch of cinnamon, they are a perfect snack for anyone craving something sweet yet healthy. These cookies are soft, chewy, and naturally sweetened by the bananas, making them a guilt-free option.

Ingredients:

• 2 ripe bananas
• 1 1/2 cups gluten-free rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut sugar or brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 cup raisins or chocolate chips (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mash the ripe bananas in a large bowl until smooth.
3. Stir in the oats, almond flour, coconut sugar, cinnamon, salt, and vanilla extract until everything is well combined.
4. If desired, fold in raisins or chocolate chips.
5. Using a spoon, drop rounded tablespoons 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 and the cookies are firm to the touch.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These banana oatmeal cookies are a fantastic, healthy treat that satisfies your sweet cravings. With the natural sweetness of bananas and the added fiber from oats, these cookies are perfect for a quick breakfast, snack, or even a post-workout treat. They’re easy to make and easy to enjoy, offering a perfect balance of nutrition and flavor.

Gluten-Free Banana Cream Pie

This gluten-free banana cream pie is a decadent dessert with a silky smooth custard, fresh bananas, and a buttery gluten-free crust. It combines the flavors of a traditional cream pie with the comforting sweetness of bananas. This pie is perfect for special occasions or a fancy family dessert.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 3 ripe bananas
• 1 1/2 cups almond milk (or any milk of choice)
• 3/4 cup coconut sugar or white sugar
• 3 large egg yolks
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (or coconut cream for dairy-free option)
• 2 tbsp powdered sugar

Directions:

1. Preheat the oven and bake the gluten-free pie crust according to package directions or recipe instructions.
2. In a saucepan, combine almond milk, sugar, egg yolks, cornstarch, and salt. Whisk constantly over medium heat until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
3. Remove from heat and stir in vanilla extract.
4. Slice the bananas into thin rounds and layer them in the bottom of the baked pie crust.
5. Pour the thickened custard over the bananas, smoothing it into an even layer.
6. Refrigerate for at least 4 hours or until fully set.
7. In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the top of the pie.
8. Garnish with additional banana slices if desired, and serve chilled.

This banana cream pie offers a creamy, indulgent treat that satisfies the need for something rich and sweet. The homemade custard is velvety smooth and pairs wonderfully with the fresh banana slices and the crisp, gluten-free crust. This pie is sure to impress at your next family gathering or dinner party.

Gluten-Free Banana Chocolate Chip Pancakes

These banana chocolate chip pancakes are a delightful breakfast or brunch option that combines the sweetness of ripe bananas with the indulgence of chocolate chips. They are gluten-free, light, and fluffy, making them a perfect way to start the day on a sweet note without the guilt.

Ingredients:

• 2 ripe bananas
• 1 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 large eggs
• 1/2 cup milk (dairy or dairy-free)
• 1/4 cup chocolate chips
• 1 tbsp coconut oil (or butter) for cooking

Directions:

1. In a large bowl, mash the ripe bananas until smooth.
2. In a separate bowl, whisk together the gluten-free flour, baking powder, salt, and vanilla extract.
3. Add the eggs and milk to the mashed bananas and stir until well combined.
4. Slowly add the dry ingredients to the wet mixture, stirring until a thick batter forms.
5. Gently fold in the chocolate chips.
6. Heat a griddle or skillet over medium heat and grease with coconut oil or butter.
7. Pour about 1/4 cup of the batter onto the griddle for each pancake.
8. Cook for 2-3 minutes on each side or until golden brown and cooked through.
9. Serve with maple syrup, fresh fruit, or extra chocolate chips on top.

These banana chocolate chip pancakes are the perfect weekend breakfast. They’re light yet filling, with just the right balance of sweetness from the bananas and a touch of decadence from the chocolate chips. Whether served with a drizzle of maple syrup or topped with fresh berries, these pancakes will make your mornings extra special.

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Gluten-Free Banana Fritters

These banana fritters are crispy on the outside and tender on the inside, with the perfect balance of sweetness from ripe bananas. They are easy to make and perfect as a snack or dessert. Lightly fried until golden and dusted with powdered sugar, these fritters offer a delightful, indulgent treat.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup milk (any type)
• 1 egg
• 1/2 tsp vanilla extract
• 1 tbsp coconut sugar or regular sugar (optional)
• Oil for frying (coconut oil or vegetable oil)
• Powdered sugar for dusting

Directions:

1. In a mixing bowl, mash the ripe bananas until smooth.
2. Add the gluten-free flour, baking powder, cinnamon, salt, milk, egg, vanilla extract, and sugar (if using). Stir until you have a thick batter.
3. Heat about 1 inch of oil in a frying pan over medium heat.
4. Once the oil is hot, spoon tablespoons of the batter into the pan and fry for 2-3 minutes on each side, until golden brown and crispy.
5. Remove the fritters from the pan and place them on a paper towel to drain excess oil.
6. Dust with powdered sugar before serving.

These gluten-free banana fritters are a delightful, crispy snack that everyone will love. The bananas provide natural sweetness, while the outside is crispy and golden from frying. Served with a light dusting of powdered sugar, these fritters are an irresistible treat that’s perfect for any occasion.

Gluten-Free Banana Chia Pudding

Banana chia pudding is a creamy, healthy dessert or breakfast option. With just a few simple ingredients, including ripe bananas and chia seeds, this pudding is gluten-free and full of nourishing goodness. It’s perfect for meal prep or a light, satisfying snack.

Ingredients:

• 2 ripe bananas
• 1 cup coconut milk (or any milk of choice)
• 3 tbsp chia seeds
• 1 tbsp maple syrup (optional)
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon (optional)

Directions:

1. In a blender, combine the ripe bananas, coconut milk, chia seeds, maple syrup, vanilla extract, and cinnamon. Blend until smooth.
2. Pour the mixture into a bowl or individual jars, and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Stir the pudding before serving, and top with fresh fruit, nuts, or granola.

This banana chia pudding is a perfect balance of sweet and nutritious, offering a creamy texture that’s satisfying and filling. It’s great for breakfast or as a light dessert, and it’s incredibly easy to prepare. The bananas provide natural sweetness, and the chia seeds offer a boost of fiber and omega-3s, making this a wholesome option for any time of day.

Gluten-Free Banana Nut Muffins

These banana nut muffins are soft, moist, and filled with crunchy walnuts that pair perfectly with the natural sweetness of ripe bananas. They are an excellent gluten-free option for breakfast, snacks, or a light dessert, offering both flavor and texture in every bite.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup coconut oil or melted butter
• 1/2 cup brown sugar or coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts

Directions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.
2. In a large bowl, mash the ripe bananas until smooth.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
4. Add the melted coconut oil, sugar, eggs, and vanilla extract to the mashed bananas and mix well.
5. Gradually add the dry ingredients to the wet mixture, stirring until combined.
6. Fold in the chopped walnuts.
7. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

These banana nut muffins are an excellent balance of natural sweetness from the bananas and a satisfying crunch from the walnuts. They are perfect for busy mornings or as an on-the-go snack. The addition of cinnamon adds warmth to the flavor, and they stay moist for days, making them a great choice for meal prep.

Gluten-Free Banana Smoothie Bowl

This banana smoothie bowl is a delicious, nutritious, and refreshing dessert or breakfast option. Topped with fresh fruit, nuts, and seeds, it’s packed with flavor and texture. The combination of frozen bananas and creamy milk creates a thick smoothie base that’s perfect for scooping with a spoon.

Ingredients:

• 2 ripe bananas, frozen
• 1/2 cup almond milk (or any milk of choice)
• 1/4 cup Greek yogurt (optional for extra creaminess)
• 1 tbsp peanut butter or almond butter (optional)
• Toppings: granola, chia seeds, fresh berries, sliced banana, shredded coconut, nuts

Directions:

1. In a blender, combine the frozen bananas, almond milk, Greek yogurt, and peanut butter (if using).
2. Blend until smooth and creamy. If the mixture is too thick, add a little more milk until the desired consistency is reached.
3. Pour the smoothie into a bowl and top with your choice of granola, chia seeds, fresh berries, sliced banana, shredded coconut, or nuts.
4. Serve immediately with a spoon and enjoy!

This banana smoothie bowl is the ultimate way to start your day. It’s packed with healthy fats, fiber, and vitamins from the bananas and other toppings. The frozen bananas give it a creamy, ice cream-like texture, while the toppings provide crunch and additional nutrients. You can customize the toppings to fit your taste, making it a versatile and nutritious option.

Gluten-Free Banana Pudding

Banana pudding is a classic Southern dessert, and this gluten-free version maintains all the creamy goodness while being safe for those with gluten sensitivities. The layers of rich vanilla pudding, fresh bananas, and gluten-free vanilla wafers make this a comforting and indulgent treat.

Ingredients:

• 4 ripe bananas, sliced
• 1 gluten-free vanilla wafer cookie package
• 2 cups almond milk (or any milk of choice)
• 1/2 cup coconut sugar or white sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 3 large egg yolks
• 1 tsp vanilla extract
• Whipped cream, for topping (optional)

Directions:

1. In a saucepan, whisk together almond milk, coconut sugar, cornstarch, salt, and egg yolks.
2. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
3. Once thickened, remove from heat and stir in the vanilla extract.
4. In a trifle dish or individual cups, layer the gluten-free vanilla wafer cookies, followed by a layer of banana slices, and then pour some of the pudding mixture over it. Repeat the layers until all ingredients are used up.
5. Cover and refrigerate for at least 2-3 hours, or overnight, to allow the flavors to meld and the pudding to set.
6. Before serving, top with whipped cream and additional banana slices if desired.

This gluten-free banana pudding is a comforting and decadent dessert that everyone will enjoy. The creamy pudding pairs perfectly with the bananas and gluten-free cookies, offering a satisfying combination of textures. It’s ideal for family gatherings or holiday celebrations, and the recipe can be made ahead for convenience.

Gluten-Free Banana Scones

These banana scones are a delicious twist on the classic scone. They are slightly sweet, with a light and flaky texture, making them perfect for breakfast or a tea-time treat. The bananas help to keep them moist and tender, and the addition of cinnamon and nutmeg gives them a warm, comforting flavor.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup coconut sugar or brown sugar
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup cold butter, cubed
• 1/2 tsp vanilla extract
• 1/4 cup milk (dairy or dairy-free)
• 1 egg (for egg wash, optional)

Directions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the mashed bananas and vanilla extract, and gradually add the milk to form a dough.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Shape the dough into a circle, about 1 inch thick.
6. Cut the dough into 8 wedges and place them on the prepared baking sheet.
7. Brush the tops with a beaten egg (optional) for a golden finish.
8. Bake for 20-25 minutes or until golden brown.
9. Allow the scones to cool slightly before serving.

These banana scones are a perfect addition to a morning coffee or afternoon tea. The bananas add natural sweetness and moisture, while the spices create a warm, comforting flavor. These scones are simple to make and can be enjoyed fresh out of the oven or at room temperature, making them a great gluten-free treat for any occasion.

Gluten-Free Banana Chocolate Parfaits

These banana chocolate parfaits are an indulgent yet healthier dessert option, combining layers of creamy banana pudding, rich chocolate, and fresh banana slices. They are easy to make and can be served in individual cups, making them ideal for parties or casual gatherings.

Ingredients:

• 3 ripe bananas, sliced
• 1/2 cup gluten-free chocolate chips
• 1 cup coconut milk (or any milk of choice)
• 2 tbsp cocoa powder
• 2 tbsp maple syrup or honey
• 1/4 tsp vanilla extract
• 1/4 cup crushed gluten-free graham crackers or cookies (optional for crunch)

Directions:

1. In a saucepan, heat the coconut milk over medium heat. Add the cocoa powder, maple syrup, and vanilla extract. Stir until the mixture is smooth and heated through.
2. Add the chocolate chips and stir until melted and fully incorporated. Remove from heat and set aside to cool slightly.
3. In individual glasses or bowls, layer the sliced bananas with the chocolate sauce.
4. Add a sprinkle of crushed gluten-free graham crackers or cookies between the layers if desired for added texture.
5. Repeat the layers, finishing with a drizzle of chocolate sauce on top.
6. Refrigerate for at least an hour before serving to allow the flavors to meld.

These banana chocolate parfaits are a decadent yet light dessert that’s perfect for anyone craving something sweet but still want a healthier option. The creamy chocolate sauce pairs wonderfully with fresh banana slices, making this a treat that’s sure to satisfy your dessert cravings.

Gluten-Free Banana Coconut Cake

This banana coconut cake is a moist and fluffy dessert, with the perfect balance of tropical flavors. The coconut adds a delightful crunch, while the bananas create a naturally sweet, tender crumb. It’s perfect for birthdays, parties, or anytime you’re craving something a little extra special.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup shredded coconut (unsweetened)
• 1/2 cup coconut sugar or brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup coconut milk (or any milk of choice)
• 1/4 cup shredded coconut for topping

Directions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the mashed bananas, coconut sugar, eggs, coconut oil, and vanilla extract.
3. In a separate bowl, whisk together the gluten-free flour, shredded coconut, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until combined. Stir in the coconut milk until the batter is smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before frosting or serving.
8. Top with additional shredded coconut before serving.

This banana coconut cake is a delightful, light, and moist dessert that offers a tropical twist on a classic cake. The combination of banana and coconut creates a rich, sweet flavor, while the fluffy cake texture makes it perfect for any special occasion.

Gluten-Free Banana and Almond Flour Pancakes

These banana and almond flour pancakes are a delicious, gluten-free option for a healthy breakfast or brunch. Almond flour gives these pancakes a nutty flavor and a slightly denser texture, while the bananas add natural sweetness and moisture. Perfect for those looking for a low-carb, gluten-free alternative to traditional pancakes.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup almond flour
• 2 large eggs
• 1 tsp baking powder (gluten-free)
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon (optional)
• Coconut oil or butter for cooking

Directions:

1. In a bowl, mash the ripe bananas until smooth.
2. Add the eggs, baking powder, salt, vanilla extract, and cinnamon (if using). Mix until combined.
3. Gradually add the almond flour, stirring until the batter is thick but smooth.
4. Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter.
5. Spoon the batter onto the skillet to form pancakes, about 1/4 cup of batter per pancake.
6. Cook for 2-3 minutes per side or until golden brown and cooked through.
7. Serve with fresh fruit, maple syrup, or nut butter of your choice.

These banana almond flour pancakes are a light yet filling breakfast option. The combination of banana and almond flour makes them naturally gluten-free, low-carb, and full of healthy fats and protein. They are incredibly satisfying and perfect for anyone looking for a nutritious start to the day.

Gluten-Free Banana Churros

These gluten-free banana churros are a fun and delicious dessert that combines the crispy texture of churros with the sweetness of bananas. They’re perfect for satisfying your sweet tooth and are easy to make. These churros are gluten-free but still as crispy and flavorful as the traditional version.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free all-purpose flour
• 1/4 cup coconut sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup butter, melted
• 1 tsp vanilla extract
• Oil for frying
• Cinnamon sugar for coating

Directions:

1. In a bowl, mash the ripe bananas until smooth.
2. Stir in the melted butter, eggs, vanilla extract, and a pinch of salt. Mix well.
3. Gradually add the gluten-free flour and mix until a dough forms.
4. Heat oil in a deep fryer or a large saucepan to 350°F (175°C).
5. Transfer the dough to a piping bag fitted with a star tip.
6. Pipe 4-inch long strips of dough into the hot oil and fry for about 2-3 minutes or until golden and crispy.
7. Remove the churros from the oil and place them on a paper towel to drain excess oil.
8. While still warm, coat the churros in a mixture of cinnamon and coconut sugar.
9. Serve with chocolate sauce or caramel for dipping.

These gluten-free banana churros offer a crispy, sweet treat with the added bonus of banana flavor. The cinnamon sugar coating adds a perfect touch of sweetness, making them an irresistible dessert. They’re a fun way to enjoy a gluten-free snack while still indulging in a beloved classic treat.

Gluten-Free Banana Ice Cream Bites

These banana ice cream bites are a frozen treat that’s naturally sweetened, healthy, and perfect for satisfying your sweet cravings without the added sugar. They are quick and easy to make, and the combination of banana and dark chocolate creates a delicious contrast of flavors.

Ingredients:

• 2 ripe bananas
• 1/2 cup Greek yogurt (or coconut yogurt for dairy-free)
• 1/4 tsp vanilla extract
• 1/2 cup dark chocolate chips (gluten-free)
• 1 tbsp coconut oil

Directions:

1. Slice the bananas into bite-sized pieces and arrange them on a baking sheet lined with parchment paper.
2. Mix the Greek yogurt and vanilla extract in a bowl until smooth.
3. Dip each banana slice into the yogurt mixture, ensuring it’s fully coated, and return it to the baking sheet.
4. Freeze the yogurt-covered banana pieces for about 2 hours, or until firm.
5. In a small saucepan, melt the dark chocolate chips and coconut oil over low heat, stirring occasionally.
6. Once the bananas are frozen, dip them into the melted chocolate and return them to the baking sheet.
7. Freeze the banana bites again for 30 minutes or until the chocolate is firm.

These banana ice cream bites are a fun, healthy treat that’s sure to satisfy your craving for something sweet. The creamy yogurt coating and rich dark chocolate make them feel indulgent, while the banana provides natural sweetness and nutrients. These frozen treats are perfect for warm days or a simple, guilt-free snack.

Gluten-Free Banana Coffee Cake

This gluten-free banana coffee cake is moist, flavorful, and topped with a crunchy streusel. It’s perfect for breakfast or as a dessert and combines the sweetness of bananas with a comforting cinnamon-sugar topping. It’s an ideal way to start your day or enjoy with a cup of coffee.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 tsp ground cinnamon
• Streusel topping: 1/4 cup gluten-free oats, 1/4 cup brown sugar, 1/4 cup gluten-free flour, 2 tbsp butter (cold)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, combine the mashed bananas, melted butter, brown sugar, eggs, and vanilla extract.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet mixture and stir until combined.
5. Pour the batter into the prepared cake pan.
6. For the streusel topping, mix together oats, brown sugar, gluten-free flour, and cinnamon. Add the cold butter and cut it into the mixture until it resembles coarse crumbs.
7. Sprinkle the streusel topping evenly over the cake batter.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the coffee cake to cool before slicing and serving.

This banana coffee cake is the perfect balance of sweet and savory flavors. The bananas make it moist, while the streusel topping adds a delightful crunch. It’s perfect for sharing with friends or enjoying with your morning coffee.

Gluten-Free Banana Popcorn Balls

These banana popcorn balls are a fun and light snack that combines the fluffy crunch of popcorn with the natural sweetness of bananas. They’re easy to make, and you can enjoy them as a snack or dessert. These gluten-free popcorn balls are a unique way to enjoy bananas!

Ingredients:

• 4 cups popped popcorn (gluten-free)
• 2 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 1/4 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup shredded coconut or chopped nuts (optional)

Directions:

1. Pop the popcorn and set it aside in a large mixing bowl.
2. In a separate bowl, mash the ripe bananas until smooth.
3. In a saucepan, heat the honey or maple syrup over low heat for 2-3 minutes.
4. Stir in the mashed bananas, vanilla extract, and cinnamon (if using) until the mixture is smooth and well combined.
5. Pour the banana mixture over the popcorn and stir to coat evenly.
6. If using, add shredded coconut or chopped nuts for additional texture.
7. Wet your hands slightly and form the mixture into small balls.
8. Place the balls on a parchment-lined tray and refrigerate for 1 hour to set.

These banana popcorn balls are a fun, gluten-free treat that’s easy to make and even easier to snack on. The combination of sweet bananas and popcorn creates a delightful contrast in texture, while the honey and cinnamon add a warm, comforting flavor.

Gluten-Free Banana and Caramel Sauce Tarts

These mini tarts feature a crisp gluten-free crust filled with creamy banana slices and drizzled with rich homemade caramel sauce. They’re perfect for special occasions or a fancy dessert, offering a perfect balance of textures and flavors with a sweet, indulgent finish.

Ingredients:

• 1 gluten-free tart crust (store-bought or homemade)
• 2 ripe bananas, sliced
• 1/2 cup coconut sugar (for caramel)
• 1/4 cup heavy cream (or coconut cream)
• 1 tbsp butter
• 1/2 tsp vanilla extract

Directions:

1. Preheat the oven and bake the gluten-free tart crusts according to the package instructions or recipe directions.
2. For the caramel, melt the coconut sugar in a saucepan over medium heat, stirring frequently. Once the sugar has melted, add the butter and stir until it’s incorporated.
3. Gradually add the heavy cream and continue stirring until smooth. Remove from heat and stir in the vanilla extract.
4. Once the tart crusts have cooled, layer the banana slices evenly in the bottom of each tart.
5. Drizzle the warm caramel sauce over the bananas.
6. Chill the tarts in the refrigerator for 30 minutes before serving.

These banana and caramel sauce tarts are an elegant, indulgent dessert that combines the natural sweetness of bananas with rich caramel. The gluten-free crust adds a perfect balance of crunch, making each bite heavenly. They’re perfect for impressing guests at your next dinner party!

Gluten-Free Banana Chia Pudding

This banana chia pudding is a creamy, nutritious dessert that’s as simple to make as it is delicious. Packed with fiber, omega-3 fatty acids, and natural sweetness from ripe bananas, it’s the perfect healthy treat to enjoy any time of day. It’s also a great make-ahead option, as it only gets better as it sits in the fridge.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup almond milk (or any milk of choice)
• 1/4 cup chia seeds
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Sweetener of choice (maple syrup, honey, or stevia), to taste
• Fresh fruit and nuts for topping (optional)

Directions:

1. In a bowl, mash the ripe bananas until smooth.
2. Add the almond milk, vanilla extract, cinnamon, and sweetener, and mix well.
3. Stir in the chia seeds and make sure they are evenly distributed throughout the mixture.
4. Cover the bowl and refrigerate for at least 4 hours, or overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
5. Before serving, stir the pudding well to ensure an even consistency.
6. Top with fresh fruit, nuts, or additional banana slices for added texture and flavor.

This banana chia pudding is a delightful, refreshing treat that’s both filling and nourishing. The chia seeds create a lovely pudding-like texture, while the banana adds natural sweetness and creaminess. It’s a perfect healthy dessert or snack option.

Note: More recipes are coming soon