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GF, SF, DF Banana Bread Recipe

GF, SF, DF Banana Bread Recipe


Not the most beautiful, but what does that matter?! It is SO good!

You would never know that this banana bread is sans gluten, sugar, and dairy!



  • ⅓ cup melted virgin coconut oil
  • ⅓ cup honey or maple syrup
  • 2 teaspoons organic coconut sugar
  • 2 eggs
  • 1 cup mashed over-ripe bananas (about 2 ½ medium or 2 large bananas)
  • ¼ cup milk of choice (ALB uses almond milk)
  • 1 teaspoon organic baking soda
  • 1 teaspoon organic vanilla extract
  • ½ teaspoon himalayan sea salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1 ¾ cups gluten-free all-purpose or whole wheat flour
  • Optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…


  1. Preheat oven to 325°F (165°C) and grease a 9×5-inch loaf pan. A round or muffin pan works too!
  2. In a large bowl, beat the oil, honey, and coconut sugar together together with a whisk.
  3. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, let the bowl rest in a warm place for a few minutes: on top of your stove, or in the microwave for 10 seconds).
  4. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.
  5. Switch to a big spoon and stir in the flour, just until combined. Some lumps are ok!
  6. Gently fold in your [optional] mix-ins.
  7. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon and some of your mix-ins.
  8. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the bread from the oven and let it cool in the loaf pan for 10 minutes.
  10. Transfer bread to a wire rack to cool for 20 minutes before slicing.
  11. Slice and enjoy!


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Recipe adapted from Cookie and Kate.

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