Gluten Free Maple Banana Bread


Sundays, are usually spent catching up on laundry, tidying up bedrooms, and baking for the week ahead. School is almost finished for summer break, and I couldn't be happier. I'm tired of figuring out new snacks and creative lunches. I am, however quite proud that I gave my kids a litterless lunch every single day this year. 

I haven't made banana bread in a few weeks, and it was my goal this weekend to perfect a loaf without using your regular sugars. This loaf is sweetened with local maple syrup and cinnamon. 


  • 1/3 cup vegetable or melted coconut oil
  • 1/2 cup maple syrup
  • 2 eggs
  • 2 mashed bananas 
  • 1/2 cup almond milk 
  • 1 tsp vanilla extract 
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 3/4 cups of gluten-free flour (with the proper Xanthan Gum if required)
  • 3/4 cup chocolate chips


  •  Preheat oven to 350 Degrees Fahrenheit and spray a loaf pan with coconut cooking spray. 
  •  In a large bowl or using a stand mixer, Whisk together the oil, and maple syrup, add eggs one at a time, then add the almond milk, and the vanilla. 
  • Add the mashed bananas and cinnamon.
  • Sift together the baking soda and gluten-free flour, slowly add to the mixture in small amounts, combining well.
  • Fold in chocolate chips.
  • Pour the batter into your greased loaf pan.
  • Bake for 45-60 mins, until a toothpick, comes out clean. Let the loaf sit for 15 minutes before removing from pan and placing on a cooling rack. Let the bread cool about 10 more minutes before slicing. 


Happy Sunday, Friends!

Megan, xo 

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