My kids love banana bread. I wanted to do one with no eggs. I wasn’t sure how it would go, but this is moist and sweet.


Gluten, dairy, egg and nut free



  • 2½ Cups gluten free self-raising flour
  • 1 Cup desiccated coconut
  • 3 ripe banana’s, mashed
  • ¹⁄³ Cup coconut oil
  • ¾ Cup almond milk (or any non-dairy milk)
  • ½ Cup coconut sugar
  • ½ tsp. bicarb soda
  • 2 Tbsp. pure maple syrup


  • Preheat oven to 180°C and grease and line a loaf tin.
  • Add flour, coconut and bicarb soda to a large bowl.
  • Mix banana, sugar, maple syrup, coconut oil and milk in a large jug or bowl and whisk with a fork until well combined.
  • Pour the wet mixture into the flour mixture and stir to combine.
  • Pour the mixture into the greased tin and place in the oven for about 40 minutes. Make sure you check on it in case your oven is super efficient.
  • Stick a skewer into the middle of the loaf. When you pull the skewer out it should come out clean or with a few crumbs on it instead of wet ingredients.
  • Place on a wire rack to cool.
  • Serve warm with a bit of butter and/ or honey. I like it by itself.


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