Total Time
Prep 5 mins
Cook 40 mins

This gluten free bread is just lightly sweet. The banana and coconut oil lend moisture while the quinoa or millet flour adds a boost of protein and flax jumps in with a hit of omega 3 goodness. Great toasted with a bit of nut butter or jam.

Ingredients Nutrition


  1. Turn on your oven to 350 degrees F to preheat.
  2. Combine all ingredients in bowl of your stand mixer.
  3. Mix on low speed until everything is incorporated.
  4. If the mix seems dry, add about 1/4 cup of water and mix again. We are looking for the texture to be tighter than pancake batter but not as firm as a regular bread dough.
  5. Prepare a loaf pan by lightly rubbing coconut oil on the interior surfaces.
  6. Spoon the batter into the prepared pan.
  7. Bake in the preheated 350 degree oven for 40-45 minutes or until a wooden skewer inserted in the center comes out clean and the top is golden.
  8. Let the bread cool before slicing.