Roasted Banana Bread with Ginger & Cacao Chips (Gluten Free)


A traditional banana bread recipe is usually filled with sugar. While it may taste good – it isn’t all that good for you. AND we all know, you will enjoy more than one piece.

This recipe is made up of coconut sugar and raw honey – the prefect balance, if you ask me.



And the flour…

I love love love Cup 4 Cup Gluten free flour. Besides being gluten free – I love that you can just switch it out in equal measurements with regular ap flour recipes.

Easy and you don’t need to loose any extra brain power over converting or adding additional ingredients to make it gluten free. They have done it for us! YAY!


The secret to this recipe? Well, I guess it isn’t a secret anymore :\


Roasting the brown bananas! A simple step that you can do while you organize and measure the rest of the ingredients!


I’m not much for chocolate…ha, kidding. Just seeing if you were reading!

Adding raw cacao chips on top – is a pleasant surprise and it makes it look more fancy.


Roasted Banana Bread with Ginger & Cacao Chips (Gluten Free)

*Makes one loaf pan. I don’t recommend doubling this recipe – this bread, works best in smaller batches!


  • 5 browned bananas, cut in half (plus 1 for the top, if you want)
  • 2 cups Gluten Free Flour (I LOVE Cup 4 Cup)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3 eggs, lightly beaten
  • 1/2 cup coconut sugar
  • 1/3 cup raw honey
  • 1/2 cup coconut oil, melted
  • 2 tablespoons cacao chips


  1. Preheat oven to 350 degrees. Grease loaf pan. Line a baking sheet with parchment paper.
  2. Arrange the bananas on the pan (see the picture above) Roast for 20 minutes. Let cool on pan, until needed.
  3. In a bowl combine the flour, baking powder, baking soda, cinnamon, ginger, and salt.
  4. In a large bowl combine eggs, coconut sugar, honey, and oil. Make sure it is well combined. Add the bananas (if using 6, leave 1 of them out) and smash gently until mixed together – it’s okay to have small to medium sized chunks of bananas (it does not have to be smooth, best if lumpy).
  5. Add half of flour mixture to egg and bananas. Mix with a rubber spatula lightly. Add the remaining flour mixture and mix until just combine.
  6. Pour into prepared loaf pan. Add remaining banana to the top of the batter – press down slightly.
  7. Bake for 50 minutes or until toothpick/cake tester comes out clean. Sprinkle cacao chips on top and let cool in the pan on a drying rack.

Enjoy warm, with butter…just a suggestion 🙂

*store in an airtight bag or container or freeze for another time.




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