Banana Bread

BANANA BREAD SERVES: 8 (1 slice each) Prep Time: 10 min. Cooking Time: 45 min.

CONTAINER EQUIVALENTS (per serving): ½ purple 1 yellow ½ blue 1½ tsp


3 large very ripe bananas, mashed 
¼ cup melted extra-virgin organic coconut oil 
1 large egg 
1 tsp. pure vanilla extract 
1 cup gluten-free all-purpose flour (preferably Bob’s Red Mill®) 
½ cup almond flour 
1 tsp. baking powder, gluten-free 
3 Tbsp. coconut sugar 
½ tsp. sea salt (or Himalayan salt) 
Nonstick cooking spray 


1. Preheat oven to 350º F. 
2. Lightly coat 4 x 8-inch loaf pan with spray. Set aside. 
3. Combine bananas, oil, egg, and extract in a medium mixing bowl; mix well. Set aside. 
4. Combine flour, almond flour, baking powder, sugar, and salt in a large mixing bowl; mix well. 
5. Add banana mixture to flour mixture; mix until a smooth batter forms. 
6. Place batter into prepared loaf pan. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. 
7. Cool for 5 minutes. 


Turn loaf out onto cooling rack; let cool completely before slicing into eight equal slices. 


RECIPE NOTES: • The riper the bananas, the more natural sweetness they provide. • If Bob’s Red Mill is unavailable, select a gluten-free all-purpose flour with chickpea (garbanzo bean) flour listed as first ingredient. • To make this recipe vegan, substitute 1 Tbsp. ground flaxseed and 2 Tbsp. water for the egg. Mix flaxseed and water before measuring the other ingredients, and set aside until you are ready to use them. • Wrap leftover slices individually and freeze for up to 3 months.