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Gluten- and Dairy Free Banana Bread

Gluten- and Dairy Free Banana Bread


Hi there and happy friday!

Last year I was struggling with some stomach issues and ended up on a very restrictive diet for most of fall to get my gut health under control. Feeling better and better was definitely motivating me to keep going but I'm not gonna lie and say that it wasn’t challenging some of the time. Or, most of the time, if we’re being completely honest here.

Enter this banana bread. Once I was able to tolerate just a little wider range of foods, this baked good was a life saver. Or at least taste bud- and sweet tooth saver. And the good news is that you don’t need to have been completely deprived in order to appreciate it. I’d bet you’ll like it even if you have no reason to be avoiding refined sugar, gluten or dairy. It is just really delicious while being a bit of a healthier take on the traditional banana bread. I really like it as a treat with my evening tea, but it’s also wonderful for breakfast with a layer of almond butter and blueberries on top.

Let’s get to the recipe, shall we?


Gluten- and Dairy Free Banana Bread
adapted from Sibo Diet Recipes


  • 2 carrots

  • 2 bananas

  • 3 eggs

  • 3 TBSP coconut butter

  • 3 TBSP sunflower butter

  • 3 TBSP honey

  • 1.5 cup almond flour

  • 1 TSP baking soda

  • 2 TSP vanilla extract

  • 1 TSP cinnamon

  • 0.5 cup shredded coconut


  1. Preheat oven to 400 degrees F and line a bread pan (mine is 4.5” x 8.5”) with parchment paper.

  2. Shred the carrots and add them to a food processor along with the bananas. Blend until smooth.

  3. Add the remaining ingredients, except for the coconut shreds, and blend until mixed well.

  4. Add the coconut shreds and pulse until mixed.

  5. Pour the batter into your lined bread pan and bake for approximately 45 minutes or until golden brown, firm and no batter sticks when you insert a spear into the bread.

Enjoy! Let me know what you think if you try out this recipe.

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