Gluten-Free Banana Bread

10 50 457
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 5
Gluten-Free Banana Bread
Health Highlights


1 tsp Baking soda
2 medium Banana (s) (chopped)
1/2 cup Buckwheat flour
1 dash Cinnamon
1/4 cup Coconut oil (melted)
1/2 cup Coconut sugar
1 1/2 cup Rice flour, brown
1/2 tsp Sea salt, fine
1 dash Vanilla bean powder
1/2 cup Yoso Almond and Cashew Vanilla Yogurt


Preheat oven to 350°F.

In a deep bowl, whisk together flours, coconut sugar, baking soda, salt, cinnamon and vanilla until well combined. Cover and set aside.

In a blender, combine banana, yogurt and coconut oil, and blend at highest speed until smooth.

To assemble, pour wet mixture into dry mixture, using a spatula mix well until no dry clumps remain.

To bake, pour mixture into a greased loaf pan and bake for 35-40 minutes, or until a toothpick comes out clean when inserted into the middle of the pan.

To serve, flip pan to release banana bread, allow it to cool before slicing. Serve immediately or cover and store at room temperature for up to 2 weeks.


Nutrition Facts

Per Portion

Calories 457
Calories from fat 124
Calories from saturated fat 86
Total Fat 13.8 g
Saturated Fat 9.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.0 g
Cholesterol 0
Sodium 452 mg
Potassium 376 mg
Total Carbohydrate 80 g
Dietary Fiber 4.8 g
Sugars 28.1 g
Protein 5.9 g

Dietary servings

Per Portion

Fruit 0.4
Grain 0.7

Energy sources