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Gluten Free Banana Bread



3 small or 2 large ripe bananas

1/4 cup yogurt or milk (I used Kite Hill plain almond yogurt)

1 egg

1/2 cup oil and/or ghee and/or butter

1/2 cup of honey/molasses/maple syrup combo

1 1/2 + cups flour of choice (I used Bob's Red Mill 1-to-1 Gluten Free Flour)

3/4 tsp salt

1 tsp baking soda

1 tsp allspice

Optional add-ins: raisins, chopped dates, nuts, seeds, blueberries, etc.



Preheat oven to 350F. Mash the bananas together with the yogurt until a smooth purée is formed.  Beat egg, oil, and honey combo together in a large bowl.   Mix all of the dry ingredients together, then add alternately with banana mixture to oil mixture.  Carefully fold in any add-Pour into a greased loaf pan or 12 muffin tins.  Bake for about 50-60 minutes  for bread and 20-25 minutes for muffins, or until a toothpick inserted into the middle comes out clean. (I like to remove a little early as I like it a bit underdone!)


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