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Baked Gluten Free Banana Bread

Baked Gluten Free Banana Bread

By Amanda Haas

Traeger’s gluten-free banana bread recipe is the ultimate wood-fired take on a baked good classic.

Prep Time

15 Minutes

Cook Time

55 Minutes




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Units of Measurement:
As Needed Nonstick cooking spray, for greasing
2 very ripe bananas
1/2 Cup brown sugar, firmly packed
1/2 Cup whole milk or almond milk
1/3 Cup unrefined coconut oil
1 large egg
2 Teaspoon vanilla extract
3/4 Cup (120 g) gluten-free flour, such as Bob’s Red Mill
3/4 Cup (80 g) almond flour
2 Teaspoon baking powder
1 1/2 Teaspoon kosher salt
1 Teaspoon ground cinnamon
3/4 Cup (135 g) dark chocolate chunks


  • 1

    When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Lightly grease a 9 x 5-inch loaf pan.

    350 ˚F / 177 ˚C

    • As Needed Nonstick cooking spray, for greasing

  • 2

    In a medium bowl, mash the bananas, then add the brown sugar, milk, coconut oil, egg, and vanilla and whisk to combine.

    • 2  very ripe bananas

    • 1/2 Cup brown sugar, firmly packed

    • 1/2 Cup whole milk or almond milk

    • 1/3 Cup unrefined coconut oil

    • 1  large egg

    • 2 Teaspoon vanilla extract

  • 3

    In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, salt, and cinnamon.

    • 3/4 Cup (120 g) gluten-free flour, such as Bob’s Red Mill

    • 3/4 Cup (80 g) almond flour

    • 2 Teaspoon baking powder

    • 1 1/2 Teaspoon kosher salt

    • 1 Teaspoon ground cinnamon

  • 4

    Whisk the wet ingredients into the dry ingredients until completely incorporated. Gently fold in the chocolate chunks with a rubber spatula, then transfer the batter to the prepared loaf pan.

    • 3/4 Cup (135 g) dark chocolate chunks

  • 5

    Place the loaf pan directly on the grill grates. Close the lid and bake until a toothpick inserted into the center of the loaf comes out clean, 50-55 minutes.

  • 6

    Remove the pan from the grill. Let the bread cool in the pan on a wire rack for 10 minutes, then invert onto the rack and let cool for another 30 minutes before slicing. Enjoy!

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