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There’s nothing quite like a slice of warm banana bread fresh out of the oven on wintry days. We’re delighted to share a gluten-free, dairy-free, nut-free version of this wholesome favourite.

Dry ingredients

  • ½ cup coconut flour
  • ¼ tsp Himalayan salt
  • ½ tsp baking soda
  • 1 tbsp cinnamon

Wet ingredients

  • ¼ cup maple syrup
  • ¼ cup coconut oil
  • 5 large organic free range eggs
  • 2 ripe bananas

Step by Step “How to”

  • Pre-heat your oven to 175° C or 350° F
  • Grease and line a loaf tin with parchment paper
  • In a mixing bowl, combine the dry ingredients
  • Mash the bananas in a separate bowl
  • Combine the wet ingredients with the mashed banana
  • Then combine all wet ingredients with the dry ingredients
  • Pour the batter into a greased and lined loaf tin
  • Bake at 175° for 25 minutes
  • Cool in pan for 10 minutes
  • Remove from pan and enjoy!

We roasted some pears with cinnamon as a topping, and then drizzled Rebel Kitchen’s vanilla coconut yogurt over them. Pure decadence.

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