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DV Home Cooking: Westchester Nutritionist Bakes Up Gluten-Free Banana Bread

Sharon Holand Gelfand, MS, CN, BCNC, is a clinical nutritionist, author, speaker and lifestyle designer. Photo Credit: Submitted
Gluten, dairy-free banana bread from Sharon Holand Gelfand of Mount Kisco. Photo Credit: Submitted

MOUNT KISCO, N.Y. -- DV Home Cooking is a new series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to

Home Cook: Sharon Holand Gelfand, Mount Kisco, N.Y.

"When my son was diagnosed with Crohn’s, I started to take a closer look at nutrition and its role in disease. This led me down a path I never expected to take, with a new sense of purpose in healing our bodies (all the way to grad school to get a masters in clinical nutrition). 

On this journey, I started to cook more as well as figure out what I could bake for my son that would satisfy his sweet tooth. One of my kids’ favorite recipes was my banana bread. I realized I had to make a few changes to the recipe so that they could still enjoy it without gluten, dairy and white sugar. So I played around with the recipe and came up a gluten-free option. Now everyone is happy!"

Recipe: Sharon’s Gluten and Dairy Free Banana Bread

Preheat oven to 350˚.


  • ½ cup coconut sugar
  • 1 tsp vanilla
  • ½ cup coconut oil
  • 3 ripe bananas mashed
  • 2 eggs well beaten
  • 1 ¼ cups oat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup chopped walnuts (optional)


  • Mix coconut oil and sugar. Add bananas, eggs and vanilla. 
  • In a separate bowl, sift dry ingredients. Add to wet mixture. Add walnuts. 
  • Pour into an 8x4 greased pan and bake until tester comes out dry (approximately 70 minutes). You can also make muffins and bake for 20 minutes.

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