Croissant with Chocolate

Banana Bread

Prep Time:

10-15 Minutes

Cook Time:

55 - 60 Minutes


1 Loaf


  • 1/3 Cup Olive Oil 

  • 1/2 Cup Honey or Maple Syrup ( I use half honey/half maple) 

  • 2 Eggs 

  • 3 Mashed Ripe Bananas 

  • 1/4 Cup Original Almond Milk 

  • 1 tsp Bi Carb Soda (Not Baking Powder) 

  • 1-2 tsp Vanilla Extract 

  • 1/2 tsp Salt 

  • 1/2 tsp Ground Cinnamon, plus extra to put on top 

  • 1 3/4 Cups Gluten Free All Purpose Flour 

  • Optional: Dairy free chocolate chips, banana slices.


Step 1

Preheat oven to 165 degrees. Grease a 22 x 12 cm loaf tin and line with baking paper. 

Step 2

In a large bowl, whisk the oil, honey and maple syrup together. Add the eggs and whisk well. Then whisk in the mashed bananas and milk. Add Bi Carb soda, vanilla, salt and cinnamon and whisk to blend. 

Step 3

Lastly add in the flour and whisk until just combine. If you are adding mix-ins (chocolate chips, banana slices ect) now Is the time to add them in and stir to combine. 

Step 4

Pour the batter into your loaf pan and sprinkle with cinnamon. 

Step 5

Bake for 55 to 60 minutes, or until skewer inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minuets and then transfer to wire rack and cool for 15 minutes before slicing.