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I am not gluten-free (GF), no one in my immediate family is GF, but I love experimenting with GF baking.  I am drawn to it because it is different, it is a challenge, and many times I can make baked items that are tasty, lower in carbs, and full of protein!  There are a lot of bonuses to GF baking.  So many people are GF now that even if you don’t have someone in your family who is, you might have a friend or relative that is and it is nice to have a few things “up your sleeve” that you can make when they come to your house.

This banana bread is made using almond flour which is my favorite GF “flour” (although I haven’t come close to trying them all).  I love the taste, texture, and added health benefits from the almonds.  The combination of the almond flour and bananas is a winner!  The bananas keep the bread really moist and the addition of chocolate chips (completely optional, but tasty!) make this bread feel like a cake, so it could be a healthy dessert, bonus!  This banana treat can be baked in a bread pan, in a square baking pan, in a muffin tin, or in a cake pan.  No matter what shape you bake it in, it is guaranteed to be yummy!

If you haven’t tried using almond flour in baking you really should, whether you are GF or not!  It is a bit expensive, but worth it, just make sure you store extra in the refrigerator.  If you’re looking to use up the rest of your almond flour try my Pumpkin Muffins, they are wonderful!  Happy GF baking!

High Protein Banana Bread

Adapted from

  • 3 cups almond flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 3 eggs, whisked
  • 1 Tbs. vanilla
  • 2 bananas, mashed
  • 1/2 cup chocolate chips (optional)

Preheat the oven to 350 degrees. Grease a bread pan, cake pan, square pan, or muffin tin.

In a medium bowl whisk together the almond flour, salt, baking soda, and cinnamon.

In a small bowl whisk together the maple syrup, coconut oil, eggs, and vanilla.

Pour the liquid ingredients into the dry and mix.  Add the mashed banana and the chocolate chips (optional).

Pour into prepared pan and bake until golden, about 34-38 minutes for the cake pan, bread pan, or square pan and about 20 minutes from the muffins.

Looking for more gluten-free recipes?  Click here!