​​Jessica Grambau

Hair & makeup salon

Imagine my surprise when I walked into the kitchen the other day to find three brown hanging bananas in my kitchen. Now if you know anything about this household, we go through bananas like crazy. I find myself eating almost two bananas a day! So If the bananas even make it to looking over ripe they go in the freezer for my much loved nana-ice cream (later blog to come). So I suppose I just over-looked these three bananas! But I will say it was a great excuse for me to make some banana bread on this rainy week! There is nothing better then fresh and warm baked goods while it's dreary outside! 

Now I am all about healthier breads, yes even healthier banana breads, so I remember saving this amazing recipe from www.minimalistbaker.com. I save a lot of recipes, so searching through took me a moment but I found it! Their recipe is fantastic but I just tweaked it a little for more my style of healthier bread. It's an easy recipe and once you have most the ingredients they stay good for while, so you can make it over and over as soon as you have some brown bananas! This banana bread is so moist and dense with an enormous amount of flavor! I had to have my sister take it away from me so I wouldn't eat the whole thing! 

You will need:

  • 3 medium ripe bananas 
  • 1/2 tsp pure vanilla extract
  • 1 egg (or sub 1 tbsp chia – see note at bottom)
  • 3 Tbsp coconut oil, melted
  • 1/4 cup organic cane sugar
  • 3-4 Tbsp honey, depending on ripeness of bananas
  • 3 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup almond or other non-dairy milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten free flour blend 
  • 1 1/4 cup gluten free oats


We start with our over ripe bananas: peel them and put them in a mixing bowl. Mash the bananas until they create a nice batter. Use a masher, a fork, or a spoon! 

Once we have the batter of banana we are going to want to add the vanilla, 1 egg (or chia), coconut oil, organic sugar, honey, baking power, salt, cinnamon, and almond milk. Whisk together vigorously to combine ingredients. 

The almond meal, gluten free flour and gluten free oats are combined in last with the batter. This will create a thicker batter after the dry ingredients are added, make sure all ingredients and mixed in before putting in the pan. 

Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.

I usually just do a non-stick coconut oil spray! Pour the batter in to get ready for baking! I put fresh bananas in the top of mine to bake for some extra flavor! 

Let bake for about 1 hour to 1 hour 15 mins until it starts to get a little brown on top and it firm in the center. 

Pull bread out of the oven and let stand for at least 10/15 minutes. Letting it cool allows the bread to hold together when you cut it.

Cut into your bread and put a vegan butter, or cacao spread, or jam on it and enjoy! 

Full Instructions:

  1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.

  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.

  3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.

  4. Let cool before cutting or it will be too tender to hold form.

  5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.


Sub the egg out with 1 tbsp of chia seeds and 2.5 tbsp of water. Let chia seed sit in water for 5 minutes and expand. Then add to your banana batter! 

I hope you enjoy this recipe as much as I did!