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Banana Bread on parchment paper

Classic Banana Bread

  • Author: Colleen
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 12 slices 1x
  • Diet: Gluten Free


Is there anything better than a classic banana bread fresh out of the oven? I certainly can’t think of anything! Makes for the perfect breakfast or snack.


  • 1 1/2 cup one to one gluten free flour
  • • 1/3 cup coconut sugar
  • • 1 tsp baking soda
  • • Pinch of salt
  • • 1/2 tsp cinnamon
  • • 2 ripe bananas, mashed
  • • 1/3 cup melted coconut oil
  • • 1 tsp vanilla
  • • 2 eggs
  • • 1/2 cup chocolate chips (I used mini)


  1. Preheat the oven to 350F. Line a loaf pan with parchment paper or spray with non-stick spray and set aside.
  2. In a small mixing bowl combine the flour, coconut sugar, baking soda, salt, and cinnamon.
  3. In a large mixing bowl mix together the bananas, coconut oil, vanilla, and eggs until smooth.
  4. Gently fold the dry ingredients into the wet until just combined. Stir in the chocolate chips.
  5. Pour the batter into the prepared loaf pan and bake for 40-45 minutes or until a toothpick comes out clean. (Don’t over bake or it will be dry).


  1. I added mini chocolate chips to this recipe but feel free to add anything you want! Switch out the chocolate chips for walnuts or make it a chocolate chip nut combo!
  2. I used one to one gluten free flour but you could also use regular all-purpose white flour. The key to this recipe is to keep an eye on it because if you over-bake it then it will be dry.
  3. I recommend storing your banana bread in an airtight container so that it doesn’t dry out.
  • Category: breakfast, snack
  • Method: oven
  • Cuisine: American


  • Serving Size: 1
  • Calories: 225
  • Sugar: 13.1g
  • Fat: 9.7g
  • Carbohydrates: 31.9g
  • Protein: 3.1g
  • Cholesterol: 31mg

Keywords: classic banana bread, banana bread, healthy banana bread, gluten free banana bread