Best Ever Gluten Free Banana Bread

Made  times
ChiefButtons 7

"A very moist and tasty banana bread, made with no gluten, which works for me! Very adaptable to additions and substitutions. I modified the original recipe the first time I made it and it came out great. This is what I did. The original recipe can be found at"
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10 servings yields 2 8 x 3 loafs or 1 9 x 5 loaf or 20 muffins
Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  1. Preheat oven to 350.
  2. In a mixing bowl, beat eggs lightly.
  3. Add mashed bananas, sugar, applesauce and vanilla and mix thoroughly.
  4. Meanwhile, melt coconut oil gently on stovetop.
  5. Add to wet mixture, flours and salt and baking soda.
  6. *Add desired spices, esp. to Pumpkin bread!
  7. Add pecans. Mix until all ingredients are moist.
  8. Fold in melted coconut oil, mixing just until it is blended in.
  9. Pour batter evenly into greased loaf pans.
  10. Bake for 45-60 minutes or until bread is no longer wet in the middle. Use a toothpick or the touch test to gauge doneness.
  11. Remove from pans after about 10 minutes and cool on wire racks.
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I've made this several times and I love it, so does everyone who has tried it. I hope you do, too. This recipe is easy, flexible, moist and tasty. Definitely satisfies that banana bread cravi...