Gluten-Free Banana Bread – Updated!

Yesterday, I wrote about how yellow beans reminded me of my grand-maman. Well, banana bread reminds me of my Mom. I guess because when we were kids, she baked a whole lot of banana bread and banana muffins. Sometimes there were even surprise chocolate chips – which is one of my all time favorite additions. I can still smell the freshly baked aroma that would fill the house. It was such a treat to get off the school bus and come home to a special afternoon snack. Thanks Mom ๐Ÿ™‚ I plan on making Little A. lots of banana bread for years to come – he sure seems to like it just as much as I do.
This recipe is an updated version of the one I posted here. I’ve changed it around a bit, to include virgin coconut oil (my new favorite cooking oil), but its still just as delicious and perfectly moist as the original.  I love how this bread slices – no crumble, no sawing, just a clean cut for an ideal piece (or two) to enjoy.

Sharing bites with a cuddly kiddo sitting on my lap, looking up at me; smiling and ‘Mmmmms’-ing really makes my day. I can now fully understand why there was freshly baked banana bread after school and the heart of a mother, loving to see her children relish life’s good moments.
Gluten-Free Banana Bread
Serves 8
1 cup of buckwheat flour
1 cup of gluten-free oat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup of mashed bananas, packed
1/4 cup of coconut sugar 
3/4 cup of unsweetened apple sauce
3 Tablespoons of organic virgin coconut oil
1 large egg
1 Tablespoon organic vanilla extract
6 Tablespoons of chia seeds (or hemp hearts)
Extras: 1/2 banana, 3 Tablespoons of gluten-free oats, 1 Tablespoon of coconut sugar, to garnish the top of the loaf.
Notes: You can take or leave the egg. Without it the bread is a bit denser, but still very good. I’ve made it both ways and when leaving the egg out, I add another Tablespoon or two of applesauce.
  1. In a large bowl, combine flours, baking powder, and spices together.
  2. In a medium bowl, whisk egg. Add in mashed bananas, coconut sugar, apple sauce, coconut oil and vanilla extract.  Mix thoroughly.
  3. Add the wet mixture into the dry mix. Stir well.
  4. Stir in the chia seeds.
  5. Lightly grease a standard loaf pan (9in. x 5in.) with coconut oil. 
  6. Pour the batter into the pan.
  7. Using your 1/2 a banana, slice pieces and place them along the top of the bread.
  8. Sprinkle with a little bit of coconut sugar and gluten-free oats (or hemp hearts)
  9. Bake at 350F for 45-50 minutes. Remove from oven and let cool before slicing and serving.
  10. Enjoy!
Emily Smith

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  1. I love trying different versions of banana bread, and this one sounds good! My boyfriend and I are just about to start an elimination diet, to test for food allergies, and I was all excited shout this because it had no gluten, dairy, sugar, and I could leave out the egg….. then I realized we can’t have bananas! Lol. Well, something to try in about a month, then ๐Ÿ™‚

    Found you via Saturday Sharefest, I’m looking forward to having a look around your blog!

  2. Great photography! I’d love to make this, have bananas in my fridge going black now, but these Whole Food type ingredients sound expensive. I’ve never even heard of coconut sugar.

    Thanks for sharing on SITS!

  3. Do you order your virgin coconut oil and sugar online? Looking for the most economical way to purchase these items. Thanks!

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