Banana Bread (GF, DF, refined-sugar free

I can’t take full credit for this recipe — it was originally inspired by one I found on Low Tox Life, an amazing site full of wholesome, real-food recipes and tips for living a low-tox lifestyle.

I’ve made a few tweaks to suit my taste over time, but the heart of it comes from their brilliant collection. If you enjoy this kind of nourishing, feel-good food, definitely check out their site for more!

Banana Bread with Buckwheat & Coconut Flour (Gluten-Free)

Ingredients

• 3 large eggs

• 2 ripe bananas (use 3 if you want extra gooey texture)

• 60–100 ml maple syrup, to taste (maple is best for flavor; rice syrup if reducing fructose)

• 80 g buckwheat flour (or almond/brown rice flour)

• 30 g coconut flour

• 1 heaped tsp baking powder (use a gluten-free one if needed)

• 1 heaped tsp ground cinnamon

• ½ tsp ground ginger (optional but recommended for warmth)

• ½ cup chopped walnuts (optional – or swap for pumpkin/sunflower seeds)

• 80 g melted butter (or coconut oil/macadamia oil for dairy-free)

Instructions

1. Preheat oven to 180°C / 350°F. Line a loaf tin with parchment paper.

2. Melt butter (or your chosen fat) and let it cool slightly.

3. Mash bananas thoroughly.

4. In a large mixing bowl, whisk eggs until light and frothy.

5. Stir in mashed banana and maple syrup.

6. Add buckwheat flour, coconut flour, baking powder, cinnamon, ginger, and nuts/seeds if using.

7. Pour in the melted butter, mixing just until everything is combined.

8. Spoon the mixture into the prepared loaf tin and smooth the top.

9. Bake for 30–35 minutes, or until a skewer inserted comes out mostly clean.

10. Cool in tin for 10 mins, then transfer to a wire rack to cool completely.

Bonus tip: If you’re feeling a little indulgent, toss in some chopped dark chocolate. It might not be the healthiest twist—but it’s definitely good for the soul!

References:

Stuart, A. (n.d.). Low Tox Life. Retrieved May 3, 2025, from https://www.lowtoxlife.com/