Gluten Free, Dairy Free, Banana Coconut Bread

Prep Time
Cook Time
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"This great tasting banana bread recipe is one we really enjoy and it is much better for you then wheat flour banana bread recipes. This recipe uses chickpea flour which is lower in calories and carbohydrates and it is higher and protein. Don't let all that make you think this banana bread is not as delicious as the wheat flour breads. This is as delicious if not better than any banana bread I have ever enjoyed."

Original recipe yields 16 servings


  • Serving Size: 1 (66.6 g)
  • Calories 151.2
  • Total Fat - 4.8 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 26 mg
  • Sodium - 87.6 mg
  • Total Carbohydrate - 25.3 g
  • Dietary Fiber - 2.5 g
  • Sugars - 12.6 g
  • Protein - 3.6 g
  • Calcium - 56.2 mg
  • Iron - 0.9 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.1 mg

Step 1

Grease and flour a 8” square cake pan with a bit of coconut oil and a bit of chickpea flour and place a piece of parchment paper at the bottom of pan; set aside.

Step 2

In a large bowl stir together the dry ingredients, flour through to the baking soda, make a well in the middle and set aside.

Step 3

Whisk together the remaining ingredients and pour into the well of the dry ingredients; stir together until well blended and pour into the prepared cake pan.

Step 4

Bake in a preheated 350 degree Fahrenheit oven for 30 to 35 minutes or until a toothpick inserted in the middle comes out dry.

Step 5

Allow to cool for at least 30 minutes before slicing.

Step 6


Tips & Variations

No special items needed.