Chocolate & Cinnamon Banana Bread with an Almond Twist – Gluten Free, No Eggs & Vegan

What do you do when your bananas are all mushy and brown? You make banana bread! However, finding a gluten free recipe without egg and dairy (hello food intolerances) is not the easiest. Finally I found one, and it’s even free from refined sugar!


Credit for the original recipe goes to Charlotte from Charley’s Health. I’ve adapted it slightly to my taste (see below). But make sure you have a look at her website. Her speciality: mouthwatering healthy desserts!


Chocolate & Cinnamon Banana Bread with an Almond Twist - Gluten Free, No Eggs & Vegan


  • 2.5 ripe bananas (the riper the bananas the sweeter the taste)
  • 85 g coconut oil
  • 1/2 cup coconut sugar
  • 125 g ground almonds
  • 120 g rice flour
  • 2 tsp baking powder
  • 1/3 tsp bicarb
  • 1 Pinch salt
  • 3 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp almond extract
  • 1 handful chopped dark chocolate
  • optional maple syrup to dip banana loaf, once it's baked


  1. Preheat your oven to 180°C (fan) and grease a loaf tin with some coconut oil.

  2. Mix coconut oil (room temperature), bananas, coconut sugar and almond extract together. Blend well (best to be done with an electric mixer, food processor or blender). 

  3. Add rice flour, ground almonds, bicarb, baking powder, salt, cinnamon, ground ginger and blend again. Stop when you have a fairly smooth batter.

  4. Add the chocolate, stir and pour the mixture into your loaf tin. 

  5. Bake for approximately 30-35 minutes (or until browning at the top). Let the banana bread cool off for a few minutes and enjoy with a bit of maple syrup.

P.S. Charlotte used some extra white chocolate as a topping, which looks beautiful. I ran out of ingredients and had to whip up whatever was there, but will definitely try to garnish the banana loaf next time.





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