Gluten Free, Dairy Free Banana Bread


I was just recently asked what type of recipes I post and my general answer would be healthy meals that are easy to make! Now I know that’s broad but that’s really what I strive to do.

Most of my recipes are vegetarian, vegan or somewhat flexitarian. However, I give options so you can add in meat or poultry. I also like to provide recipes that I eat and that is usually gluten free, but not always, recently dairy free, but not always, so I don’t really know what to classify my recipes other than Flexitarian! So let’s go with that!

First, the recipe was beyond simple. If you stock any sort of gluten free flours at your home, have some bananas you are good to go with this recipes! I really don’t like over complicated recipes and the easier and healthier it is, the better!

If you’re like me you like your banana bread to be firm by also moist in the center so that’s exactly what you get with this recipe. It’s absolute perfection and even my 18 month old daughter was a huge fan!

So let’s dive into the recipe.


  • 2-3 ripe medium sized bananas

  • 1/3 cup almond flour

  • 1 cup coconut flour

  • 1/3 cup tapioca flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/4 tsp nutmeg or cinnamon

  • 1/2 coconut sugar

  • 2 large eggs

  • 1/3 cup melted coconut oil

  • 1/2 cup unsweetened almond milk

  • 2 scoops vanilla pea plant protein

  • 1/4 cup almond butter


  1. Preheat oven to 350 degrees.

  2. Lightly grease 9x5 loaf pan.

  3. Mix all dry ingredients - almond flour, coconut flour, tapioca flour, baking soda, salt, coconut sugar, nutmeg, plant protein.

  4. Add in your wet ingredients - almond butter, almond milk, coconut oil, eggs and bananas

  5. Mix well. pour mixture into loaf pan and spread evenly on top.

  6. Bake for 30 - 35 minutes or until edges are lightly golden brown. Poke a fork or toothpick into the center to test to see if the mix sticks. If so, bake for another 5 minutes and repeat.