I rarely crave bread, but there is something about the depths of winter that brings the bread-lover out in me. I’ll even crave things like pizza and calzones, which I otherwise have no interest in!  Yet, I lament not being able to have wheat/gluten as I’ve discovered that it does not agree with me (and my recent diagnosis of Hashimoto’s confirms why).

In the hunt to find a replacement for the irreplaceable, I discovered a great bakery at the farmer’s market that makes lovely gluten-free loaves of seedy bread, cinnamon raisin bread, and the like.  However, I didn’t want to trek to the market (and take the subway on a weekend) in the rain recently. Instead, I looked at the bunch of bananas wallowing on the counter, all but forgotten for the week and perfectly ripe for baking a loaf (or two) of banana bread, recalled my stash of gluten free flour and coconut flour, and I was inspired to bake!


Dry ingredients:
2c gf flour (I used Bob’s Red Mill all purpose gluten free flour)
1c coconut flour
3tsp baking powder
1/2tsp baking soda
1/4tsp salt
1.25tsp cinnamon (freshly ground preferred, see tip below)
1/2tsp nutmeg (freshly ground/grated preferred)
1/4tsp ground ginger (freshly ground/grated preferred)

Wet ingredients:
2tsp vanilla extract
1.5tsp almond extract (or DiSarrono)
4 medium eggs (or 2 large)
5 bananas (3 cups mashed)
2TB crystallized ginger – finely chopped
1/2c oil of choice (I used grapeseed)
3 scoops collagen peptides powder (unflavored – I use the Vital Proteins brand)
1c packed brown sugar

1c chopped mixed nuts (pecans, walnuts, salted pepitas)

1/2c chopped salted pepitas


  1. Preheat oven to 350F
  2. Line two loaf pans with parchment and lightly oil any areas that the parchment does not cover.
  3. Combine the dry ingredients in a large bowl.
  4. In a separate bowl, combine the wet ingredients, whisk to incorporate (if the collagen protein powder gets a little clumpy, that is okay).
  5. Pour the wet ingredients on top of the dry ingredients, stir to combine.
  6. Mix in the chopped nuts.
  7. Tip: I like to taste cinnamon in my baked goods, at this point in the process, give the batter a sniff test – if you cannot smell cinnamon, add another 1/4tsp to the batter.  Bonus: I’ll often use freshly ground cinnamon for this very reason – it has a more powerful taste and aroma and a little goes a long way.
  8. Divide the batter into the two loaf pans, then top with the chopped salted pepitas.
  9. Place into the pre-heated oven for 55-65+ minutes, check that a toothpick comes out clean before removing from the oven. Mine took 65 minutes in the oven, but they looked done after 50 minutes! (I used a glass loaf pan, had I used a metal loaf pan the bake-time would have been less.)
  10. Remove from the oven when done, place on a cooling rack to cool.
  11. Enjoy!
  12. Store in the fridge, eat within a few days.