Gluten-Free Banana Bread



2 cups Sugar

1 cup Olive Destination Extra Virgin Olive Oil*

*(portion of cup, about 1/4 or 1/3, should be Olive Destination Blood Orange EVOO or Eureka Lemon EVOO but too much flavored oil will overpower the flavor)

4 Eggs

5 very ripe Bananas

2.5 cups Gluten-Free Flour Mixture

2 teaspoons Baking Soda

1 teaspoon Baking Powder

1 teaspoon Real Salt Sea Salt



Cream Sugar, Oil, eggs

Mix well adding 1 Banana at a time

Squeeze all juice out of peelings.

Add dry ingredients mixing everything well.

Mary uses 3 small tins to bake at 350 degrees.

Check center with toothpick at 40 minutes.


Thank you, Mary Ihli, for sharing this recipe!

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