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Gluten-Free Coffee Banana Bread

A toothsome gluten-free banana bread with a hint of coffee
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4


  • 100 g almond meal
  • 100 g oatmeal
  • 60 g cornflour
  • 2 eggs at room temperature
  • 80 g coconut oil melted
  • 150 g brown sugar
  • 2 large or 3 medium bananas roughly mashed
  • 60 ml coffee decoction
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp soda bicarb
  • ½ tsp cinnamon powder


  • Preheat your oven to 180℃, line a 9-inch loaf pan with lightly greased parchment (leave some overhanging parchment ; it helps to lift the still-warm bread out).
  • Whisk all the dry ingredients together in a large bowl.
  • In another bowl, whisk together the eggs, coconut oil, coffee and mashed bananas.
  • Fold in the dry ingredients until just combined (do not overmix or the soda bicarb will go flat and the bread will not rise) and pour into the prepared pan.
  • Bake for 30-45 minutes or till a skewer inserted into the centre of the loaf comes out clean.
  • Remove and cool completely on a wire rack before slicing.