gluten-free banana bread with a twist

I adapted this recipe from another gluten-free blogger. The next time I make it, I probably won’t put coconut flour in it; either that or I’ll figure out a way to add more liquid, because it was pretty dry. But it’s still banana bread, which is always good. 🙂

Coconut-Almond-Hazelnut Banana Bread
2-3 very ripe bananas
3 eggs
1/2 tsp apple cider vinegar
1/2 tsp vanilla

2 c. almond flour
1/2 c. coconut flour
1/2 c. hazelnut flour
1 tsp baking soda
1/3 cup of honey
1/2 tsp of cinnamon and nutmeg

Smash bananas with a fork. Add eggs one at a time, mixing between. Add the vinegar and vanilla. Mix the dry ingredients separately, then add to the banana mixture. Pour into a loaf pan and bake at 350 for 50-60 minutes.

About LynnaeEtta

I'm an Usborne Books & More Independent Consultant who loves reading, exploring nature and the city with my kids, cooking, photography, and spending time with family and friends.


  1. Mmmm, I love banana bread. 🙂

  2. LynnaeEtta

    me too! which is why I'm a little sad it didn't turn out as good as I had hoped…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: