Gluten Free Banana Avocado Quick Bread

photo by recipe author

Servings: 12
Preparation Time: 8 minutes

6 ripe bananas
3 ripe Haas avocados
4 cups rice flour
1/2 cup coconut flour
1/2 cup melted coconut oil
2 1/2 cups whole sugar (adjust to taste)
1 tablespoon cinnamon
1 teaspoon powdered ginger
1 teaspoon ground cardamom
pinch o’ salt
3/4 teaspoon baking soda
1 1/2 tablespoons baking powder

Preheat oven to 400 degrees F.

Mash bananas and avocado with a potato masher in a food processor or with a fork. If really soft, you can use a hand or stand mixer.

Add remaining ingredients, sifting in baking powder and baking soda so that there are no clumpies.

Combine using whisk, mixer or food processor.

Line 2 loaf pans with parchment paper.

Evenly divide mixture into loaf pans. Mixture will be thick.

Reduce oven to 350 degrees and insert loaf pans into oven.

Bake 35-40 minutes or until toothpick inserted into center comes out clean.

Lift bread out of pan by edges of parchment. Cool on wire rack and then slice and serve.

Recipe submitted by Deva, Alachua, FL

Submit your recipe here!

Published on April 8, 2011

Be the first one to rate!

13 Comments

Ali November 2, 2015 at 10:11 am - Reply

America’s test kitchen recipe for banana bread calls for 6 very ripe bananas -the equivalent of approximately 2 1/4 lbs. They also strain the liquid from the banana but that liquid is cooked down and reduced by approx 1/4 cup. It is then added back to the mashed banana for extra flavor. They use 3/4 cup brown sugar vs white. With the banana liquid you don’t need as much sugar. Haas avocado are approx the size of your palm and likely 3 is equivalent to about 1 cup maybe a little more. Don’t over mix your batter. Bread batter should never be too runny. A thick consistency (but not like oatmeal) is ideal.

Nicole June 16, 2015 at 10:41 pm - Reply

Is there a replacement I can make for the Rice Flour? Some sort of nut flour perhaps? Thanks!

Joanie Crear May 25, 2015 at 6:28 am - Reply

Please update recipe with cup measurements for bananas and avocados so I can try this…. It sounds Delicious!

Admin - OK May 26, 2015 at 9:17 am - Reply

Joanie, thank you for your question. We appreciate your feedback. Unfortunately, we do not have cup measurements for this recipe, since it was user-submitted the way it is.

Mindy July 23, 2013 at 11:46 pm - Reply

Would another kind of fruit purée work since I am allergic to bananas or would it make it too moist?

Susie Q January 29, 2013 at 4:43 pm - Reply

It would be helpful if the amount of banana and avocado were stated in measured cups so the bread is less likely to be soggy.  Husband went “bananas” over it!! That’s huge!

Susie Q January 28, 2013 at 11:09 am - Reply

I loved the flavor. I only used 1 1/4 cusp of sugar. Most was organic sugar and about 1/3 cup was Stevia. My Haas avocados were a bit large and don’t know if that’s is why the bread was not done is 40 minutes. Back in the oven now for another 20 min. But taste was lovely and husband will “try”it – it will be interesting if he likes it because normally he won’t eat avocados…

Sharon September 2, 2011 at 2:02 pm - Reply

I’m refined sugar free so I’m curious what you might sub for the sugar that wouldn’t affect the texture of your bread, drastically.  It sounds really good.  I not much of a baker and have been looking for a good bread recipe.  I usually use Medjool dates or rice syrup as a sweetener and avoid any artificial sweeteners.  What do you think the dates/rice syrup would do to the texture?

Fazzie April 27, 2011 at 6:42 am - Reply

Never been to this site before & am so impressed with all the mouthwatering healthy recipes listed here.  I think the first one I’m going to try is the Banana Avocado Quick Bread.

leroy April 26, 2011 at 9:42 am - Reply

while searching for a gluten free red velvet cake recipe i noticed this one – i think i can manage an attempt in preparing it :-)  . will let you viewers know…….and if a red velvet cake and carrot cake recipe is listed i’m interested. thanks . be visiting soon.

gayle April 25, 2011 at 12:09 pm - Reply

I really think this would be awesome.  I love fresh coconuts but not dried coconut.

Shannon April 11, 2011 at 3:16 pm - Reply

This is delicious!  I did have some trouble, though – I baked the loaves for a full hour, and they were still “doughy” in the center.  Maybe my bananas and/or avocados were larger than yours?  Perhaps you could give a measurement (weight or volume) for the amount of banana and avocado mixture to use.
My kids sure didn’t seem to mind the slightly underbaked texture – one loaf didn’t even finish cooling before it was gone! :-)

Marcia April 8, 2011 at 2:56 pm - Reply

OMG I’ve seen this recipe floating around didn’t realize it was yours! Good job, I’m sure it’s delicious.

Gluten Free Banana Avocado Quick Bread