Go Back

Gluten-Free Sorghum Banana Bread

A simple and delicious gluten-free banana bread made with sorghum flour.

Course Dessert
Prep Time 5 minutes
Cook Time 45 minutes
Servings 1 loaf
Author Meghan


  • 1 cup sorghum flour
  • 3 ripe bananas
  • 2 eggs
  • 1/8 cup coconut sugar
  • 3 tbsp coconut oil
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt


  1. Preheat oven to 350F.

  2. Mash bananas well in medium-sized bowl. Then mix in eggs, coconut oil, and vanilla.

  3. Add in all dry ingredients: flours, coconut sugar, baking powder and soda, and sea salt. Combine well.

  4. Grease a loaf pan with a bit of coconut oil and pour batter in. Bake for about 40-45 minutes, or until the centre is firm and comes out clean with a toothpick or fork.

  5. Let cool for 10-15 minutes and enjoy!

Recipe Notes

Store leftovers in airtight container. I leave mine out on the counter for a day or two, but it can also be refrigerated. Freeze for 3 months.