Gluten-free Banana Olive Oil bread

October 12, 2018

Author Notes: A delightful banana bread that is moist and gluten-free with a secret ingredient: olive oil. Healthier alternative to the usual banana bread with granulated sugar and wheat flour. Sweetened with maple syrup or honey.Adrienne

Serves: 6-8
Prep time: 15 min
Cook time: 25 min


Wet Ingredients

  • 1 cup mashed bananas (does not have to be ripe, but don't use green)
  • 1/2 cup olive oil
  • 3 eggs (if vegan, egg alternative)
  • 2-3 tablespoons maple syrup

Dry Ingredients

  • 1 1/2 cups all purpose flour (I used ½ c. almond flour, ½ c. cashew flour, ¼ c. sprouted brown rice four and ¼ c. coconut flour)
  • 1 teaspoon baking soda
  • 4 pinches sea salt
In This Recipe


  1. Preheat oven and bake at 350ºF. Stir flour, baking soda and salt in a bowl to incorporate. Can sift flour, but it is not a must.
  2. In a larger bowl, add wet ingredients (I recommend mashing the bananas first, measuring bananas until 1 cup, and then adding other wet ingredients), and whisk ingredients together.
  3. Add dry ingredients to wet ingredients stirring well to combine. Put a little oil at bottom of bread loaf pan so as to prevent sticking and pour batter into pan. Smooth top of batter before putting in oven.
  4. Bake for 25-30 minutes (check for your preference of bread consistency). Let cool in pan once removed from oven for about five minutes.

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