Pass the Cocoa

Gluten-Free Banana Bread

Yields: one 8x4 inch loaf


2 eggs

⅓ cup packed brown sugar (you can increase this to ½ cup if you prefer a sweeter bread)

1 teaspoon vanilla extract

3 medium overripe bananas, mashed

¼ cup vegetable oil

¼ teaspoon salt

½ teaspoon baking soda

1 ½ teaspoon baking powder

1 cup almond flour

½ cup white rice flour

¼ cup brown rice flour

1 tablespoon cornstarch

½ cup chopped walnuts or pecans, toasted (optional)


  1. Preheat the oven to 350 F. Grease a 8 inch x 4 inch loaf pan with vegetable oil.
  2. Whisk together the eggs, brown sugar, and vanilla. Whisk in the mashed bananas, followed by the vegetable oil.
  3. Whisk in the salt, baking soda, and baking powder. Mix in the almond flour, white and brown rice flours, and cornstarch. Fold in the toasted nuts, if using.
  4. Pour the batter into the loaf pan. Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean. Let cool for 30 minutes, then turn out of the pan, and cool completely.


Your bananas need to be very, very ripe to get the best results and best flavor for this bread.