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Gluten-Free Banana Bread

Growing up in Connecticut, some of my favorite foods include maple syrup, buttermilk pancakes slathered in grass-fed butter, and banana bread. What's more of a Connecticut staple than a hearty, rich piece of moist banana bread, with butter and jam?

Now that I've got you drooling at the lips, I decided to give you a super simple banana bread recipe that is great for friends, kids, and especially for those looking to get bikini body ready. I added chocolate chips to mine (chocolate is another staple in my diet) though you can add nuts, raisins, coconut or nothing! 

One of my friends suggested that I make banana bread with brown rice flour instead of whole wheat/gluten-free flour. I headed to the grocery store over the weekend when I was in CT to pick up my first bag of brown rice flour! 

Gluten-free (with vegan option) banana bread 

2 cups brown rice flour

5 bananas (you can use up to 5 here, I didn't use any added sweeteners which is why I doubled the bananas)

2-3 splashes of almond milk

1 tbsp. vanilla

2 eggs, whisked (if vegan, use a flax egg) 

1/4 cup melted coconut oil or butter

1/2 cup maple syrup 

1 tbsp. cinnamon

optional: 1/2 cup dairy-free chocolate chips, 1/2 cup crushed walnuts, coconut 


Combine dry ingredients in one bowl, and wet ingredients in another. Mix the wet ingredients into the dry, and stir well. Grease a small cake pan, and bake at 350 degrees for about 40 minutes. You want the top crispy and brown, but the middle moist.

Brown rice flour is quite dense I came to learn, so you definitely want to add some liquid into your batter. It might not look like it's cooking correctly at first, but once 40 minutes comes around, you'll definitely see a delicious banana bread. 


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