Banana Bread - Gluten, Sugar & Dairy Free!

We were gifted a banana bread by a friend not too long ago… Honestly, I don’t think it lasted more than 2 days in our house – my husband absolutely loved it! The only downside was that it was one of those laced in sugar. My husband jokingly asked when I am going to bake him banana bread (hint, hint, nudge, nudge)… And then I found this recipe! Do yourself a favour… Bake an extra one and freeze it, or gift it to someone. Yummy as can be – and incredibly easy!  


  • Dry 1 cup almond flour
  • 1 cup coconut flour
  • ½ cup ground flaxseed
  • ¼ cup psyllium husks
  • 1 teaspoon baking powder
  • 5 dates, pitted, roughly chopped  
  • 3 eggs
  • 2 tbsp honey or stevia
  • 2 tsp coconut butter
  • 2 tsp vanilla essence
  • 3 ripe bananas, mashed
  • ½ cup rice/almond milk  
  1. Preheat the oven to 180 C
  2. Combine all the dry ingredients together
  3. Combine all the wet ingredients together – I used my Nutribullet to blend these together to form a smooth mixture
  4. Add the wet ingredients to the dry ingredients, until all a batter forms (consistency similar to dough, but more crumbly)
  5. Use a standard baking tin, and line with coconut butter and a little coconut flour to prevent bread from sticking
  6. Spoon the batter into the baking tin, using a spoon to flatten it, creating an even bread (layer-by-layer works well)
  7. Bake in the oven for 40 minutes, testing with a toothpick to see whether it comes out dry
  8. Once done, remove from oven and baking tin. Serve hot or cold with a little butter.