Grain free Banana Bread

Recipe by Michelle Harris

Course: Breakfast

Difficulty: Easy

Servings: 2

Prep Time: 20 minutes

Cook Time:  45 minutes

Total Time:  65 minutes


This is the easiest and nicest gluten free bread I have yet to make! It contains real ingredients, unlike many of the bought, gluten free breads out there which contain added sugars, additives and many “unheard of” ingredients



  • 1⁄2 cup coconut oil or ghee (melted)
  • 1⁄2 cup rice malt syrup or 1⁄4 cup raw honey
  • 3⁄4 teaspoon Himalayan salt
  • 1 teaspoon vanilla paste
  • 1 teaspoon cinnamon
  • 6eggs
  • 3⁄4 cup coconut flour, sifted
  • 2 bananas, mashed
  • 2 tablespoons shredded coconut


  1. Preheat oven to 180◦C and line a loaf n (approximately 10 x 22 cm), with baking paper.
  2. Whisk together coconut oil, sweetener of choice, salt, vanilla, cinnamon and eggs.
  3. Add coconut our and whisk together.
  4. Stir through mashed bananas and pour batter into loaf tin.
  5. Bake for 45 minutes or until a skewer comes out clean.
  6. Cool before removing from pan and sprinkle with toasted coconut flakes before serving.


Store the rest in an air tight container, in the fridge.

Or slice & freeze to enjoy toasted (under grill) for a warm brekkie or snack op on later on.

For brekkie, enjoy as is, or add some nut butter (almond, hazelnut, brazil nut, macadamia) or tahini. Perfect for a sweet treat too.