Gluten-free Banana Bread with Coconut Oil & Agave

You have a bunch of bananas on the kitchen counter that are a little over-ripe, what do you do with them? Make banana bread of course! But you have a wheat allergy and cant eat regular banana bread! BetterBody Foods has come to your rescue with this delicious gluten-free banana bread recipe. Give it a try, don’t let those over ripe bananas go to waste!


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2 large ripe, mashed bananas
3/4 Cup BBF Organic Coconut Flour
6 eggs
6 Tbsp BBF Virgin Organic Coconut Oil
2 Tbsp BBF Organic Agave
1/3 Cup whole milk
1/4 tsp ground nutmeg
1 tsp cinnamon
1 tsp banking soda
1 tsp BBF Organic Bourbon Madagascar Vanilla
1 dash Sea Salt


Preheat the oven to 350 degrees ºF. Grease a 1 pound loaf pan.

Combine all ingredients for bread and blend until thoroughly mixed. Continue blending on medium speed for 1 minute to allow coconut flour to soak up the liquids.

Pour batter into the greased loaf pan and bake for 45-50 minutes or until a tester comes out clean. Allow bread to set and cool slightly before removing from pan. Slice and enjoy topped with a dollop of sweet & creamy agave nut butter!

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