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Banana Bread (gluten-free option, high altitude option)

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 pieces
Calories 219 kcal
Author Chelsea Green


  • 1/3 cup butter or coconut oil, melted
  • 3/4 cup brown sugar
  • 1 1/2 cup mashed banana
  • 1 tsp vanilla
  • 2 eggs
  • 1 3/4 cup gluten-free all purpose flour (or regular flour)
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

High altitude adjustment (for 6,000-8,000 ft): Reduce to 3/4 tsp baking soda.


  1. Preheat your oven to 350 and line a loaf pan with parchment paper, with both sides sticking out for easy removal of the bread.

  2. In a large mixing bowl, beat together your coconut oil and brown sugar wth a hand mixer. Add in your mashed banana, eggs and vanilla and blend briefly.

  3. To the same bowl, add your flour, baking soda, cinnamon and salt. Mix together until everything is well combined, and you have a thick quick bread batter.

  4. Pour your Banana Bread batter into your loaf pan and bake in the oven for 60-70 minutes, or till the top is set, the loaf does not jiggle at all, and a toothpick inserted comes out clean.

  5. Let cool entirely. Slice then devour!

Recipe Notes

I recommend storing this bread in an airtight container in the fridge so it will keep longer. It will last about a week in the fridge.