Gluten Free Banana Bread recipe

Gluten Free Banana Bread recipe made with hemp seeds, flax, maca and gluten free flour. Save your eggs, milk and sugar for another recipe!


EGG-FREE SUBSTITUTE is made with ground flaxseeds and water or hemp milk. (or you can use 2 pastured eggs):


  1. Preheat oven to 350 degrees. Lightly grease a 9 x 5 x 3 -inch baking pan with oil.
  2. To make the egg substitute for this gluten free banana bread, mix the ground flaxseeds and hemp milk together in a small dish. Set aside for 3-4 minutes to gel. (Can be replaced with 2 pastured eggs.)
  3. In a medium sized bowl, mash the bananas very well. Add the flaxseed/milk mixture, coconut sugar, coconut oil and vanilla. Combine until well mixed.
  4. In a large mixing bowl, mix together the flours, baking powder, baking soda, salt, maca and hemp seeds, if using.
  5. Add the banana mixture to the large bowl and stir until just combined. Be careful to not over stir. Add the chopped walnuts and/or chocolate chips, if using. Pour the mixture into prepared bread pan.
  6. OPTIONAL: Cut the additional banana in half and roll it in coconut sugar. Push down onto the bread dough.
  7. For a full loaf, bake for 55 to 60 minutes, or until the top is lightly browned and a toothpick inserted in the middle comes out clean. Transfer loaf to a wire rack and let cool before serving. For gluten free banana bread muffins, bake for 20-25 minutes.

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  • Don’t have enough bananas? Substitute with apple sauce.
  • Would rather use eggs? Go ahead and use 2 pastured eggs to replace both the ground flaxseed and milk mixture.
  • Not sure about hemp milk? You can use any other nut- or plant-based milk. Try our almond milk or coconut milk.
  • If you don’t have sorghum flour, you can replace this with either 1/2 a cup more of gluten free flour or finely ground almond flour.

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