We’ve all been there — staring at a handful of bananas that are past their prime, and they seem to be whispering ‘make me into banana bread…don’t throw me away.’

Whether or not your brain goes there when your bananas get spotty, we have a banana bread recipe that you’ll definitely want to try out.

This recipe is from one of our Bella Strength Members, Fabiana Jorge, and is gluten free and low in sugar. Win win!


Simple, yet delicious banana bread for those looking to reduce their sugar intake and avoid gluten.

Prep Time: 15 minutes
Cook Time: 55 minutes


1/3 cup melted coconut oil 1/4 cup honey
2 eggs
1 cup mashed overripe bananas
1/4 cup milk (Hemp/Coconut /Almond)
1 teaspoon baking soda
1 teaspoon vanilla extract 1/2 teaspoon salt
1-2 teaspoons cinnamon 1 3/4 cups GF flour (fav. brand: Namaste Foods)
(1/3 cup optional mix ins chocolate chips, walnuts, pecans, banana slices)


1. Preheat oven to 325° F. Whisk coconut oil and honey together in a large mixing bowl. Beat in the eggs until well combined.
2. Add the mashed bananas and milk. Whisk in the baking soda, vanilla extract, salt, and cinnamon. Gently fold the flour and any optional mix ins.
3. Pour batter into a loaf pan lined with parchment paper. Bake for 55-65 minutes. In my oven, it’s always done at 55min. Remove from loaf pan and let rest for 10 minutes.
4. Eat, share and ENJOY!
There really isn’t much that compares to the smell of fresh banana bread baking in the oven, is there? 

Click here to down the printable version of this recipe.