My husband grew up with banana bread as a family favorite.  It was one of the things he was reluctant to let go of when our family went gluten-free.  Needless to say, he was ecstatic when I finally came up with this super yummy gluten-free version based on his mom’s recipe.  Although we don’t eat banana bread as often as we used to, this recipe makes an awesome once-in-a-while treat for my family.  It also gives me something to do with those over-ripe bananas that my kids refuse to eat!


1 cup coconut sugar

½ cup organic butter

4 ripe bananas

2 eggs

1 tsp salt

1 tsp baking soda

2 cups gluten-free flour

½ cup chopped walnuts or pecans (optional)



Preheat oven to 350°F.  Cream together coconut sugar and organic butter in electric stand mixer.  Add bananas and eggs and mix thoroughly.  While mixer is on low speed, add salt and baking soda.  Slowly add flour and continue to mix until combined.  Pour in nuts, if desired, and mix on low until combined.  Separate batter into 4 greased mini-loaf pans.  Bake in oven for 30-35 minutes.  Use toothpick to check if bread is cooked throughout.

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