35+ Mouthwatering Gluten-Free Banana Recipes to Try This Feast

If you’re looking to enjoy a delicious and healthy weekend treat, look no further than gluten-free banana recipes!

Bananas are naturally gluten-free, making them the perfect base for a variety of mouthwatering dishes.

Whether you’re baking up a batch of warm banana bread, whipping up a refreshing smoothie bowl, or making soft cookies for a sweet snack, these recipes will satisfy your cravings while keeping things gluten-free.

Bananas are not only tasty but also packed with nutrients like potassium, fiber, and vitamins.

When paired with gluten-free ingredients, they create recipes that cater to those with dietary restrictions without compromising flavor.

Saturdays are the perfect time to get in the kitchen and experiment with these versatile fruits, creating dishes that are sure to please everyone in the family.

In this blog post, we’ve rounded up 35+ gluten-free banana recipes that are perfect for your Saturday mornings, afternoons, or evenings.

Get ready to enjoy a variety of creative, healthy, and scrumptious banana treats that will leave you feeling energized and satisfied.

35+ Mouthwatering Gluten-Free Banana Recipes to Try This Feast

Whether you’re in the mood for a comforting slice of banana bread, a light and refreshing smoothie bowl, or a fun batch of gluten-free banana cookies, these 35+ Saturday gluten-free banana recipes will keep you satisfied and energized.

They’re all simple to prepare and use ingredients that you can easily find, making them perfect for a weekend cooking session.

Enjoy the natural sweetness and health benefits of bananas in these creative, gluten-free ways, and turn your Saturdays into a delicious and nutritious celebration!

Now that you’ve got all these great recipe ideas, why not pick a few to try this Saturday?

From breakfast to dessert, there’s something for every craving, so get ready to indulge in some tasty gluten-free banana treats!

Gluten-Free Banana Bread

This classic banana bread recipe is completely gluten-free, offering the same moist, flavorful texture you’d expect from the traditional version. Made with simple ingredients, it’s perfect for those who follow a gluten-free diet or anyone looking to enjoy a healthier take on a beloved treat. This banana bread can be easily enjoyed at breakfast or as an afternoon snack, and it’s a great way to use up overripe bananas.

Ingredients:

• 3 ripe bananas, mashed
• 2 eggs
• 1/2 cup coconut oil (melted)
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, combine the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the banana mixture and stir until well combined.
5. If using, fold in the chopped walnuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 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.

This gluten-free banana bread is incredibly soft and delicious, with a perfect balance of sweetness and flavor. The coconut oil provides a subtle richness, while the cinnamon adds a cozy warmth. It’s a wonderful way to enjoy a healthy, gluten-free snack or dessert that everyone can enjoy, regardless of dietary needs. Whether paired with a cup of coffee or served on its own, it’s sure to become a favorite in your kitchen.

Gluten-Free Banana Pancakes

Fluffy and light, these gluten-free banana pancakes are perfect for a Saturday morning breakfast or brunch. Made with simple ingredients like ripe bananas, gluten-free flour, and eggs, they offer a naturally sweet flavor without any added sugar. These pancakes are nutritious, filling, and a great way to sneak in some extra fruit. Top them with your favorite fruit or a drizzle of maple syrup for a delicious start to your day.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup gluten-free all-purpose flour
• 1/2 cup milk (dairy or non-dairy)
• 1 tablespoon coconut oil (for cooking)
• Optional toppings: fresh berries, maple syrup, or nut butter

Instructions:

1. In a medium bowl, mash the bananas until smooth.
2. Add the eggs, vanilla extract, cinnamon, baking powder, and salt to the mashed bananas, mixing until well combined.
3. Gradually stir in the gluten-free flour and milk until the batter reaches a thick, pourable consistency.
4. Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
7. Serve the pancakes warm with your favorite toppings, such as fresh berries, maple syrup, or a dollop of nut butter.

These gluten-free banana pancakes are light, fluffy, and bursting with natural banana flavor. They are the perfect gluten-free breakfast option that feels indulgent without the guilt. With their soft texture and sweetness, they’re sure to please both adults and kids alike. Whether you enjoy them plain or load them up with toppings, these pancakes will leave you satisfied and ready to take on the day.

Gluten-Free Banana Oatmeal Muffins

These gluten-free banana oatmeal muffins are a wholesome and hearty option for breakfast or a snack. Packed with fiber, potassium, and healthy fats, they offer the perfect balance of nutrition and flavor. The oats and ripe bananas combine to create a moist texture, while the spices and vanilla add warmth. These muffins are easy to make and are an excellent choice for meal prep or as an on-the-go snack.

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/2 cup almond milk (or any milk of choice)
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 2 cups gluten-free rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped nuts or dried fruit (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 ripe bananas. Add the eggs, almond milk, honey or maple syrup, and vanilla extract, mixing until smooth.
3. In a separate bowl, combine the oats, baking powder, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and stir until combined. If using, fold in the chopped nuts or dried fruit.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These gluten-free banana oatmeal muffins are a fantastic way to enjoy a healthy snack or breakfast on the go. With the richness of bananas and oats, they’re packed with fiber and nutrients to keep you energized throughout the day. The addition of cinnamon adds a cozy spice, while the optional nuts or dried fruit provide extra texture and flavor. These muffins are perfect for meal prepping and make a great addition to your gluten-free recipe collection.

Gluten-Free Banana Chocolate Chip Cookies

These gluten-free banana chocolate chip cookies are a deliciously sweet treat that combines the natural sweetness of ripe bananas with the rich indulgence of chocolate chips. The cookies are soft, chewy, and packed with flavor, making them a perfect dessert or snack. With the added benefit of gluten-free ingredients, you can enjoy these cookies without worry, whether you’re following a gluten-free lifestyle or simply craving a guilt-free indulgence.

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup coconut flour
• 1/2 cup gluten-free rolled oats
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips or dark chocolate chunks

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 ripe bananas until smooth.
3. Add the coconut flour, rolled oats, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt. Mix until well combined.
4. Fold in the chocolate chips or dark chocolate chunks.
5. Using a spoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Flatten the cookies slightly with the back of the spoon.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free banana chocolate chip cookies are a perfect balance of sweetness and indulgence. The ripe bananas contribute to the soft, chewy texture, while the chocolate chips add a burst of rich flavor. They’re easy to make and are sure to be a hit with both kids and adults alike. Whether you enjoy them as a snack or dessert, these cookies will satisfy your sweet tooth without any gluten concerns.

Gluten-Free Banana Smoothie Bowl

A gluten-free banana smoothie bowl is a refreshing and nutritious breakfast or snack that’s both delicious and customizable. Blending ripe bananas with yogurt or a non-dairy alternative creates a thick, creamy base that’s perfect for topping with your favorite fruits, seeds, and nuts. This smoothie bowl is packed with potassium, fiber, and antioxidants, making it a great way to start your day or re-energize after a workout.

Ingredients:

• 2 ripe bananas, frozen
• 1/2 cup Greek yogurt (or non-dairy yogurt)
• 1/4 cup almond milk (or any milk of choice)
• 1 teaspoon honey or maple syrup (optional)
• Toppings: granola, chia seeds, sliced strawberries, blueberries, shredded coconut, almonds

Instructions:

1. Place the frozen bananas, Greek yogurt, almond milk, and honey (if using) in 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.
4. Top with your favorite toppings, such as granola, chia seeds, sliced strawberries, blueberries, shredded coconut, or almonds.
5. Serve immediately and enjoy!

This gluten-free banana smoothie bowl is the ultimate customizable breakfast or snack. The creamy, cold banana base is both refreshing and satisfying, and with endless topping options, you can make it as indulgent or healthy as you like. Packed with vitamins, minerals, and antioxidants, it’s a great way to fuel your body and keep you full throughout the day. Whether you enjoy it as a breakfast treat or a post-workout snack, this smoothie bowl will leave you feeling energized and satisfied.

Gluten-Free Banana Coconut Loaf

This gluten-free banana coconut loaf combines the natural sweetness of ripe bananas with the tropical flavor of shredded coconut. The loaf is moist, dense, and perfectly balanced, making it a fantastic option for breakfast, brunch, or dessert. With the use of gluten-free flour and a touch of coconut oil, this recipe is both indulgent and wholesome. It’s a great way to enjoy a gluten-free version of a beloved classic, infused with a hint of coconut for extra flavor.

Ingredients:

• 3 ripe bananas, mashed
• 2 eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup shredded unsweetened coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the eggs, melted coconut oil, maple syrup, and vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients and stir until combined.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana coconut loaf is a tropical twist on the classic banana bread, offering a rich, moist texture with a subtle coconut flavor. The combination of bananas and coconut creates a satisfying balance of sweetness and depth. Perfect for breakfast, a snack, or dessert, it’s a versatile loaf that everyone can enjoy, whether you’re following a gluten-free diet or simply love the flavor of coconut. Enjoy a slice with a cup of tea or coffee for a comforting, indulgent treat.

Gluten-Free Banana Almond Butter Muffins

These gluten-free banana almond butter muffins are a nutritious and satisfying treat that blends the natural sweetness of ripe bananas with the rich flavor of almond butter. Packed with healthy fats, fiber, and protein, these muffins are perfect for a quick breakfast or as a grab-and-go snack. The almond butter adds a creamy texture and a subtle nutty flavor, while the bananas provide natural sweetness, making these muffins both delicious and wholesome.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup almond butter
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup chopped almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with oil.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the almond butter, eggs, honey or maple syrup, and vanilla extract. Stir until well combined.
4. In a separate bowl, whisk together the gluten-free oats, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture and stir until fully combined.
6. If using, fold in the chopped almonds.
7. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

These gluten-free banana almond butter muffins are a wonderful combination of sweet and nutty, with a satisfying texture that’s both moist and hearty. The almond butter provides a rich flavor and added nutrition, making these muffins a filling choice for breakfast or a post-workout snack. They’re easy to prepare, portable, and perfect for anyone needing a healthy gluten-free treat that’s as nutritious as it is tasty.

Gluten-Free Banana Chia Pudding

This gluten-free banana chia pudding is a simple yet incredibly delicious way to enjoy bananas in a refreshing and healthy breakfast or snack. Combining creamy almond milk with chia seeds and mashed bananas, this pudding is naturally sweetened and packed with fiber, protein, and omega-3s. It’s an easy make-ahead dish that’s perfect for busy mornings or meal prepping, and it can be topped with your favorite fruits and nuts for added texture and flavor.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup almond milk (or any milk of choice)
• 3 tablespoons chia seeds
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)
• Toppings: sliced banana, granola, chopped nuts, or berries

Instructions:

1. In a bowl, combine the mashed bananas, almond milk, chia seeds, vanilla extract, and maple syrup (if using).
2. Stir the mixture well until the chia seeds are evenly distributed.
3. Cover the bowl and refrigerate for at least 2-3 hours, or overnight for best results.
4. After the pudding has thickened, stir it again before serving.
5. Top with your choice of toppings, such as sliced banana, granola, chopped nuts, or fresh berries.
6. Serve chilled and enjoy!

This gluten-free banana chia pudding is a deliciously creamy and nutritious treat. The chia seeds absorb the liquid, creating a thick, pudding-like texture that pairs beautifully with the natural sweetness of the bananas. It’s an ideal make-ahead recipe that works perfectly for breakfast, a snack, or even a healthy dessert. With endless topping possibilities, this pudding is versatile and can be customized to your taste.

Gluten-Free Banana Protein Bars

These gluten-free banana protein bars are a perfect on-the-go snack for anyone needing a quick and nutritious energy boost. Packed with ripe bananas, protein powder, and oats, these bars provide a balance of protein, fiber, and healthy carbohydrates, making them an excellent post-workout snack or breakfast option. They are naturally sweetened and easy to make, offering a wholesome and satisfying treat without any added sugars or gluten.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free rolled oats
• 1/2 cup vanilla protein powder (gluten-free)
• 1/4 cup almond butter
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add the oats, protein powder, almond butter, honey or maple syrup, vanilla extract, cinnamon, and salt. Mix well until everything is evenly combined.
4. If using, fold in the dark chocolate chips.
5. Pour the mixture into the prepared loaf pan and spread it out evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bars to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
8. Once cooled, slice into bars and enjoy!

These gluten-free banana protein bars are a powerhouse of nutrition, combining the natural sweetness of bananas with the muscle-repairing benefits of protein powder. They are a great option for anyone looking to fuel their body before or after exercise, or simply as a healthy snack during the day. With their easy preparation and satisfying texture, these bars are a perfect addition to any gluten-free diet and a great way to keep you energized on the go.

Gluten-Free Banana Oatmeal Pancakes

These gluten-free banana oatmeal pancakes are a healthy and delicious twist on a breakfast classic. Made with ripe bananas and gluten-free oats, they offer a hearty, fiber-filled start to your day. The natural sweetness of bananas eliminates the need for added sugar, making these pancakes a nutritious choice. Whether you’re craving a cozy weekend breakfast or a quick weekday meal, these pancakes are both satisfying and easy to prepare.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free rolled oats
• 2 large eggs
• 1/4 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• Pinch of salt
• Butter or coconut oil for cooking
• Toppings: fresh fruit, maple syrup, or nut butter

Instructions:

1. In a blender or food processor, combine the mashed bananas, oats, eggs, almond milk, vanilla extract, baking powder, cinnamon, and salt. Blend until smooth and the batter is thick.
2. Heat a skillet or griddle over medium heat and add a little butter or coconut oil.
3. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until small bubbles form on the surface.
4. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
5. Remove the pancakes from the skillet and keep warm. Serve with your favorite toppings such as fresh fruit, maple syrup, or nut butter.

These gluten-free banana oatmeal pancakes are a delicious and filling breakfast option that combines the natural sweetness of bananas with the heartiness of oats. They are gluten-free, refined sugar-free, and full of nutrients, making them a perfect way to start your day. You can customize them with a variety of toppings to suit your tastes. Whether you’re serving them to family or making them for yourself, these pancakes are sure to become a breakfast favorite.

Gluten-Free Banana Nut Muffins

These gluten-free banana nut muffins are soft, moist, and packed with flavor. The combination of ripe bananas and crunchy nuts creates a perfect balance of textures, while the addition of cinnamon adds a warm and comforting flavor. Ideal for breakfast, a mid-day snack, or even dessert, these muffins are gluten-free and made with simple, wholesome ingredients. They’re a great option for anyone looking for a tasty treat without gluten.

Ingredients:

• 3 ripe bananas, mashed
• 2 eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with oil.
2. In a large bowl, mash the bananas until smooth.
3. Add the eggs, melted coconut oil, maple syrup, and vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped nuts and chocolate chips (if using).
7. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 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 a few minutes, then transfer to a wire rack to cool completely.

These gluten-free banana nut muffins are the perfect combination of soft, moist banana flavor with the satisfying crunch of walnuts or pecans. They make an excellent breakfast, snack, or dessert, and their gluten-free nature ensures that everyone can enjoy them. You can easily customize them with your favorite nuts or chocolate chips, and they are sure to be a hit with both kids and adults.

Gluten-Free Banana Breakfast Bars

These gluten-free banana breakfast bars are an easy and nutritious option for busy mornings. With the natural sweetness of bananas, the fiber-rich oats, and the added boost of chia seeds, these bars provide lasting energy and are perfect for an on-the-go breakfast or snack. Packed with wholesome ingredients, they’re both gluten-free and dairy-free, making them suitable for various dietary needs.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups gluten-free rolled oats
• 1/4 cup almond butter or peanut butter
• 1/4 cup maple syrup or honey
• 1/4 cup almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon chia seeds
• 1/4 cup raisins or dried cranberries (optional)
• 1/4 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or grease it with oil.
2. In a large bowl, mash the bananas until smooth.
3. Add the almond butter, maple syrup, almond milk, vanilla extract, and cinnamon. Mix until well combined.
4. Stir in the oats, chia seeds, and any optional add-ins like raisins, cranberries, or chopped nuts.
5. Pour the mixture into the prepared baking dish and press it down evenly.
6. Bake for 20-25 minutes, or until the bars are firm and lightly golden on top.
7. Allow the bars to cool completely in the baking dish before slicing into squares.

These gluten-free banana breakfast bars are a perfect grab-and-go option for busy mornings or a satisfying afternoon snack. The natural sweetness of the bananas, combined with the chewiness of oats and the crunch of optional add-ins, makes these bars both flavorful and filling. They’re easy to make, portable, and packed with nutrients, ensuring you stay fueled and energized throughout the day. Keep them in the fridge for a quick snack whenever you need it!

Gluten-Free Banana Coconut Bread

This gluten-free banana coconut bread is a deliciously moist loaf that combines the tropical flavors of coconut with the natural sweetness of ripe bananas. The coconut adds a subtle nutty flavor and texture, while the bananas keep the bread soft and fluffy. This banana bread is perfect for breakfast, a snack, or even dessert. It’s also naturally sweetened and gluten-free, making it a healthier option without sacrificing taste.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped walnuts or pecans (optional)

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.
3. Add the melted coconut oil, honey or maple syrup, eggs, and vanilla extract. Stir until combined.
4. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the shredded coconut and optional nuts.
7. Pour the batter into the prepared loaf pan and spread it out evenly.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This gluten-free banana coconut bread is an irresistible combination of moist, fluffy bread with the delicious flavors of banana and coconut. It’s perfect for a cozy breakfast or a mid-day snack. The coconut adds a touch of tropical flair and complements the sweetness of the bananas. Whether served plain or toasted with a bit of butter, this bread is sure to become a favorite in your gluten-free baking repertoire.

Gluten-Free Banana Chocolate Chip Cookies

These gluten-free banana chocolate chip cookies are a perfect treat for chocolate lovers. The ripe bananas give these cookies a soft, chewy texture, while the chocolate chips add a delightful burst of sweetness. They’re naturally gluten-free and made without any refined sugar, making them a healthier alternative to traditional cookies. These cookies are simple to make and perfect for when you need a sweet snack or dessert.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup gluten-free rolled oats
• 1/4 cup almond butter or peanut butter
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/3 cup dairy-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 almond butter, honey or maple syrup, vanilla extract, baking soda, salt, and cinnamon. Stir until well combined.
4. Stir in the oats and chocolate chips until evenly distributed.
5. Drop spoonfuls of dough onto the prepared 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.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free banana chocolate chip cookies are a sweet, satisfying treat that combines the natural sweetness of bananas with the indulgence of chocolate. They are soft, chewy, and packed with flavor. With just a few simple ingredients, you can create a healthy and delicious cookie that’s perfect for any time of day. They’re also a great option for those with gluten sensitivities or anyone looking for a healthier alternative to traditional cookies.

Gluten-Free Banana Smoothie Bowl

This gluten-free banana smoothie bowl is a refreshing and nutritious breakfast or snack. It combines the creamy texture of ripe bananas with the tangy sweetness of berries, creating a balanced and satisfying meal. Topped with granola, seeds, and coconut, this smoothie bowl provides a boost of energy and essential nutrients. It’s a great way to start your day or enjoy a light meal that’s both filling and delicious.

Ingredients:

• 2 ripe bananas, frozen
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup almond milk (or any milk of choice)
• 1 tablespoon almond butter or peanut butter
• 1 teaspoon honey or maple syrup (optional)
• Toppings: granola, chia seeds, coconut flakes, fresh fruit

Instructions:

1. In a blender, combine the frozen bananas, mixed berries, almond milk, almond butter, and honey (if using).
2. Blend until smooth and creamy, scraping down the sides of the blender as needed.
3. Pour the smoothie into a bowl and top with your favorite toppings such as granola, chia seeds, coconut flakes, or fresh fruit.
4. Serve immediately and enjoy!

This gluten-free banana smoothie bowl is the perfect way to fuel your body with a nutritious and refreshing meal. The frozen bananas create a creamy base, while the berries add a burst of antioxidants and flavor. With a variety of toppings, you can customize the bowl to your liking, making it as indulgent or as healthy as you prefer. This smoothie bowl is both satisfying and energizing, making it a great choice for breakfast or a snack.

Note: More recipes are coming soon!