Gluten-free Olive Oil Banana Bread

Cashew Flour.jpg

Awhile ago while flipping through an older issue of Bon Appétit, I stumbled upon an article claiming “the best banana bread ever”. An appetizing banana bread sounded like just the thing I wanted to make. After staring at the recipe, trying to figure how best to make it gluten-free and without granulated sugar, I decided to start by using a different kind of oil. In the end, I was pretty nervous about my first baking attempt since I tweaked so much: flour, oil, sugar, amount of salt, etc. But oh my goodness if that bread did not look lovely once removed from the oven, and it tasted so delicious! I was happy it was a success. Then I felt compelled to share the recipe.

Ultimately, I decided to use olive oil instead of canola oil, because I tend to buy large containers of olive oil (money saver), and it is often lying around. Honestly, olive oil is a usual go-to for me if I am not going to use coconut oil since it has a better tolerance for higher temperatures. Olive oil is also nutritionally high in monounsaturated fat, which is healthy for your heart, and Vitamins E & K. As an aside, I do like organic extra virgin olive oil.

As most often is the case, I have to swap the flour in baking recipes for gluten-free alternatives. In the past, I might have used one cup of almond flour as a substitute with moderate satisfaction, but have since found adding cashews with another flour balances the large portions (usually one to two cups) far better. One of the greatest challenges in making gluten-free goodies is to be sure the flour lends a texture that is not too dry or wet.

I do not think anyone will regret making this bread. It is that good. I made the bread a couple more times (no sweat off my brow) to ensure it was successful, and am pleased with the results. Light brown in tone with a delicious aroma, especially while baking. Pleasant and hearty. Not abrupt with a strong banana taste, and the olive oil is barely perceptible. Slightly dense and heavy in texture, but spared dryness.

Banana Olive Oil Bread Slice
Banana Bread Slice with Peanut Butter.jpg

Gluten-free Olive Oil Banana Bread

Adrienne from | September 2019

  • prep time: 15 minutes
  • cook time: 25 minutes
  • total time: 40 minutes

Servings: makes one loaf


  • 1½ c. all purpose flour (I used ½ c. almond flour, ½ c. cashew flour, ¼ c. sprouted brown rice four and ¼ c. coconut flour)
  • 1 t. baking soda
  • 4 shakes sea salt
  • 1 c. mashed bananas
  • ½ c. olive oil
  • 3 eggs ( vegan substitute: 3 T. ground flax seed + 9 T. warm water, or egg substitute of choice – if anyone has any favorites, feel free to share in comments)
  • 3 T. maple syrup (could use honey) – may desire more sweetener if you like sweeter bread, so just add another tablespoon


  1. Preheat oven and bake at 350ºF.
  2. Stir flour, baking soda and salt in a bowl to incorporate. Can sift flour, but it is not a must.
  3. In a larger bowl, add wet ingredients (I highly recommend mashing the bananas first, measuring bananas until 1 cup, and then adding other wet ingredients once bananas are mashed), and whisk ingredients together.
  4. Add dry ingredients to wet ingredients stirring well to combine. Put a little oil at bottom of bread loaf pan so as to prevent sticking and pour batter into pan. Smooth top of batter before putting in oven.
  5. Bake for 25-30 minutes (check for your preference of bread consistency). Let cool in pan once removed from oven for about five minutes.
Olive Oil Banana Bread Loaf
Gluten-free Olive Oil Banana Bread Poster.jpg