Gluten & Dairy Free Coconut Banana Bread


Whenever I’m stressed, emotional, angry, happy, overwhelmed, excited – literally every emotion under the sun – baking is always a nice coping mechanism for me. For some, it might be drinking or partying, others it may be getting a cheeky spray tan and having your nails done. Whilst I love all of the above, my favourite is always exercise and food related.

Recently, I’ve found myself in a bit of a stressful, uni exam rut and my fridge was looking a little… how you say… shitty. Until, I found some questionable squidgy bananas lying right at the bottom. Sounds appetising, right? Naturally, this only means one thing in my food obsessed mind. Banana bread. Lacking in a lot of other exciting ingredients, I decided to make do and see what I could come up with, and woaaaaah ok. This is good. Really good. Not boasting. It’s madly moist (oioi) and packs
some serious flavour.

Instead of normal flour, I used coconut flour – making it not only gluten free, but also grain free! Plus, it’s high in fibre and healthy fats?! Wahoo, what a time to be alive.

Yassss, so… let’s move on to the banana bread waterfall of dreams.

No flour, refined sugar or butter and comes to 110 calories a slice, with 5g protein, 13g carbs and 2.5g fat. Delightful. 



  • 70g coconut flour
  • 3 ripe bananas (mashed)
  • 3 eggs
  • 2 tsp sweetener
  • 25g runny honey
  • 1 tsp salt
  • 1 tsp baking soda
  • 150ml almond milk
  • 1 tsp cinnamon



  1. Preheat your oven to 350F (180 degrees) and prepare a baking tin with parchment paper / grease
  2. In a large bowl mash your bananas, either by hand or using a food processor / mixer. Mix until smooth and completely mashed
  3. In a separate bowl, mix together your eggs, honey, sweetener and almond milk and add to the mashed bananas
  4. Add the flour, baking soda, cinnamon and salt to the wet batter and mix together thoroughly
  5. In order to enable the coconut flour to absorb the wet ingredients, leave it to stand for a up to 5 minutes
  6. Pour your mixture into the baking tin and put on ya toppings! I simply used flake almonds and cinnamon.
  7. Bake for 50 – 60 minutes or until a knife inserted into the centre of your cake comes out clean
  8. Make sure you allow to cool before you slice, and keep in the fridge or freeze!
  9. ENJOY 🙂



Lots of love,

Anna xxx


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