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Happily Unprocessed / Recipes / Banana Bread (Gluten, Dairy, Sugar Free)

Banana Bread (Gluten, Dairy, Sugar Free)

Written by Debi56 Comments

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This gluten free banana bread is utterly delicious.  It’s so good even people without gluten issues choose to make in it place of regular banana bread.


bananapic - Banana Bread (Gluten, Dairy, Sugar Free)

If your house is like our house, there are a few allergies and foods to avoid.  And whether you are cutting back or cutting gluten out entirely from your diet, the cravings for sinking your teeth into soft bread can be oh so real.

Well we have finally come up with a gluten free, dairy free and sugar free banana bread recipe that I think you will be really happy with !!  And that’s no small feat let me tell you!

I want to get some warnings out of the way first.  When baking with gluten free flours, whether it be a mix or almond flour, coconut flour, tapioca, the ratios are NOT the same.  Due to the ridiculous price of almond flour, I only used 1/4 cup and 2 cups of a gluten free flour mix so this bread didn’t turn into a $12 loaf.

If you so choose to substitute, alternate or leave out any ingredients than what is listed below I cannot account for how your bread turns out.  Please do not leave me comments that you had to throw out the banana bread if you deviated from the recipe.  I understand just how expensive making gluten free products can be so you should have no issues if the instructions are followed exactly.  😀

banana1pic - Banana Bread (Gluten, Dairy, Sugar Free)

Ok, with that said …. this banana bread is full of flavor from the over ripened bananas, eggs, flax seed and nuts (if you so choose).  It is NOT sweet because there is no sugar in it, but it does get some sweetness from the bananas as well as the honey.

If you are going to make ANY substitutions and you feel this needs just a little more sweetness you could add a Tablespoon of real maple syrup for a little extra oomph  :), but I don’t think you’ll need it.

It is dense, it is moist and most important … it’s GLUTEN FREE and my family LOVES it !

banana2pic - Banana Bread (Gluten, Dairy, Sugar Free)

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Banana Bread (Gluten, Dairy, Sugar Free)


★★★★★

4.6 from 10 reviews

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Description

Finally! A gluten free, dairy free AND sugar free banana bread that is TO DIE FOR !!!


Scale

Ingredients

  • 4 Large Eggs, room temperature
  • 3 Large Overly Ripe Bananas, mashed
  • 1/4 Cup Honey
  • 1/4 Cup Whole Milk (you can substitute almond milk if dairy free)
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Gluten Free Flour Mix
  • 1/4 Cup Almond Flour
  • 2 teaspoons Baking Soda
  • 1/4 Cup Chopped Walnuts (optional)
  • 1 Tablespoon Ground Organic Flax Seed
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Cinnamon

Instructions

  1. Preheat the oven to 350 degrees
  2. Grease and flour (GF) a loaf pan – set aside
  3. Combine the wet ingredients in a small bowl and whisk
  4. Combine the dry ingredients (including the nuts) in another bowl – whisk to combine
  5. Add the wet ingredients to the dry and combine
  6. Pour into the loaf pan and bake anywhere from 40-50 min checking every 5 min until a knife comes out clean

Notes

Serving Size:  16 slices ~ Calories 136; Fat 2.5 gr; Cholesterol 46.5 gr; Sodium 150.9 mg; Carbs 24.3 gr; Fiber 1.7 gr; Sugar 6.3 gr; Protein 3.2 gr

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Filed Under: BREADS, GLUTEN FREE, SEASONAL - FALL & WINTER RECIPES

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Reader Interactions

Comments

  1. Sophie

    12 July, 2020 at 5:56 am

    Okay, this recipe is a winner!!! It was so delicious I had to make it twice in one week. Thank you Debi

    Reply
  2. Ruben

    13 June, 2020 at 5:06 am

    As expected, a bit too much bicarbonate in it. I’d go for 1 teaspoon to avoid soapy feeling.

    ★★

    Reply
  3. Anonymous

    21 May, 2020 at 2:41 pm

    So delicious. Usually the gluten-free breads are either too dry or feel undercooked, but this was awesome!

    ★★★★★

    Reply
    • Debi

      25 May, 2020 at 4:46 pm

      so glad you liked them!

      Reply
  4. MaryAnn

    15 February, 2020 at 8:25 pm

    Yummy! I used 1 1/1 c oat flour and 1/3 coconut flour and it turned out really well!

    ★★★★★

    Reply
    • Angelica Plass

      15 December, 2020 at 10:02 am

      Hi Maryann
      How much oat flour did you use? And did you use the oat and coconut flour to substitute the 2 c. flour mix in the recipe? Did you add almond flour?

      Thanks. I’m excited to make this bread!

      Angelica

      Reply
  5. Jean

    5 December, 2019 at 4:12 pm

    I cannot find in the blog where is says what type of gluten free flour mix to use. They all have different ingredients and I don’t want to waste time and ingredients if it will yield poor results. What type of gluten free flour mix was used? Also, it does not say what size loaf pan to use. 9 x5″ or 8 x 4″. Also, has anyone made this recipe using mini loaf pans? It seems this would make great holiday gifts.

    Reply
  6. Sue Starre

    20 September, 2019 at 10:17 pm

    There are eggs in this recipe, that makes is NOT dairy free.

    Reply
    • Debi

      21 September, 2019 at 7:04 am

      Eggs are not dairy Sue

      Reply
    • Debi

      21 September, 2019 at 7:05 am

      Eggs are not dairy Sue https://www.healthline.com/nutrition/are-eggs-dairy

      Reply
  7. Heather

    25 May, 2019 at 12:36 pm

    I have a nut allergy. Can i substitute the almond flour for something else
    or just use all bobs redmill gluten free all purpose flour in .the recipe?

    Reply
  8. Yvette

    12 May, 2019 at 6:05 am

    I made this recipe and had some straight after the oven and it was delicious! I was so impressed! So I cut it up and put it in plastic containers. Unfortunately I went to have some the next day, and it was green… I followed the recipe (just did not include the walnuts). Is this normal?? I’m not sure if it’s mould or not.

    Reply
  9. Brittany

    17 April, 2019 at 9:46 pm

    What would the flour ratio be if I used all almond flour??

    Reply
  10. Jill

    7 April, 2019 at 1:59 pm

    I’ve made this twice now…
    Never been dry at all! My oven is acting up, so the first time I made it, I baked it for an hour and it was just a TAD underdone. Second try, I upped it to 355 and baked it for 55 minutes and it’s perfect. I used flax meal because it’s what I have and hazelnut flour instead of almond meal because it’s what I have on hand. PERFECT! First time I made with honey because my bananas weren’t as ripe as I’d wanted; second time without because my bananas were perfect. Just sweet enough.

    ★★★★★

    Reply
    • Debi

      25 April, 2019 at 8:26 am

      LOVE THIS! Thank you

      Reply
      • Kells

        6 June, 2020 at 8:41 pm

        Would you add anything else if you leave out the honey?

        Reply
  11. Pauline

    16 March, 2019 at 11:37 am

    My daughters diet has to be free of all grains, will it be ok to use the gluten free flour mix and what size cup is used.

    Reply
  12. Jane

    12 February, 2019 at 4:47 pm

    Made this recipe following the direction as written using almond milk and walnuts. Did add about a 1/2cup of unsweetened coconut. The cake was moist and delicious. Not too sweet, but sweet enough. My husband says to save the recipe. Will definitely make the banana bread again.

    Reply
  13. Lanno

    3 January, 2019 at 8:47 am

    I have a friend who was recently diagnosed with Multiple Sclerosis, she has had a remarkable recovery by eliminating flour, dairy and sugar (anything processed) from her diet. When I arrived with this cake she was initially disappointed because she loves banana cake but can’t eat it any more…Until now!!! This is an awesome recipe, brilliant and my friend loved the cake.
    I tweaked it by adding a 1/4 cup of olive oil (you could use coconut oil) for moisture plus one extra banana for sweetness and a 1/2 teaspoon extra Baking soda to allow for the added moisture. This cake was moist, rose beautifully and tasted great.
    Thanks Debi, this one’s a keeper.

    ★★★★★

    Reply
    • Debi

      3 January, 2019 at 11:05 am

      sorry to hear about your friend Lanno. So glad she found a banana bread she can eat. My husband has RA and he too has noticed a significant difference when he eliminated sugar, gluten and grains. It’s a process but there are recipes out there that can help both your friend and my husband feel like they’re not missing out. Best wishes!

      Reply
      • Adina

        17 September, 2020 at 2:19 pm

        He should cut out eggs too. Eggs feed the virus that causes RA and multiple sclerosis. What can I use in place of eggs?

        Reply
        • Angelica Plass

          2 January, 2021 at 6:00 pm

          https://www.healthline.com/nutrition/egg-substitutes

          ★★★★★

          Reply
  14. Sangitha

    16 December, 2018 at 10:10 am

    Hi, So eager to try this! It looks so moist! Do you think I can replace the honey with monk fruit granules and add little more liquid? Thank you!

    Reply
  15. Anonymous

    14 October, 2018 at 2:14 am

    I added 1/4 cup of olive oil which helped the br ad to be moist

    Reply
    • Laura Aubrey

      18 November, 2018 at 9:36 am

      I did as well and it turned out great! it was a large loaf and still quite moist! making again today.

      Reply
  16. Vickie

    29 August, 2018 at 9:11 pm

    This is the best banana bread I have had since going gluten free 3yrs ago. Thanks!!!

    Reply
  17. Dorcas Walters

    1 July, 2018 at 10:21 am

    I made this with 1/2 cup of sprouted buckwheat flour subbed for the gluten free flour plus some extra walnuts – it is totally delicious – especially spread with butter – as good as cake but better for you. Might try adding dates next time too.

    Reply
  18. Anonymous

    23 June, 2018 at 3:57 am

    I was really jazzed to see this recipe because it said sugar free, but when I read it
    and saw honey, I think I have to pass unless I can figure out what the loss of honey
    would do to it.

    Reply
    • Patrycja

      4 March, 2019 at 12:54 pm

      I’ve exchanged 1,5 banana and 1/4 cup honey for 200 dcl (almost a whole cup) of peanut butter 🙂 consitency is perfect, it’s not sweet at all tho 😀

      Reply
  19. Elle

    23 June, 2018 at 2:20 am

    What can you sub for Almond Flour? 🙂

    Reply
    • Anonymous

      27 September, 2018 at 6:47 pm

      I just made it and subbed out almond flour for coconut flour. I am not sure how it will turn out, but I will let you know.

      Reply
  20. Anonymous

    14 May, 2018 at 2:13 pm

    no oil nor butter?

    Reply
  21. Robin Riley

    16 April, 2018 at 6:25 pm

    My little grandson was just diagnosed with Autism. I saw an article about diet being linked to autism and so I’m currently researching gluten free diets. I found your banana bread recipe on the Internet and just tried it this morning! The only think I changed was I omitted the nuts and used almond milk. I love banana bread and have a lot of different recipes I’ve tried over the years and I have to say this is a wonderful recipe! Not too sweet and very banana tasting. I don’t understand the people that said it came out too dry. I am going to lower the oven temp the next time I bake it because the top was getting a little too dark too suit me and having used honey in other recipes I do know it scorches easily. So the next time I bake it I’m going to lower the oven temp to 325 degrees. Other than that I love this recipe and I think my grandson will like the bread too!

    Reply
  22. Eugenie

    16 April, 2018 at 4:30 pm

    Hi Debi,
    This looks great ! I’m baking it tomorrow, hopefully I won’t mess it up ;p
    I’ve got 6 very ripe bananas to use, can I double the doses of all the ingredients to bake 2 loafs (or 1 big) or do you think it’ll come out poorly?
    Thank you !

    Reply
    • Debi

      23 April, 2018 at 1:42 pm

      I would make 2 loaves Eugenie

      Reply
  23. Dianna Foster

    2 April, 2018 at 11:03 pm

    Hi from New Zealand. I’ve just made this amazing banana bread to take to friends for afternoon tea. It’s incredibly moist, and so delicious. I’ve been gluten and refined sugar free for 5 weeks now, so I’m delighted that this banana bread recipe is so successful – it can be a regular treat for us. Thank you for sharing it.

    ★★★★★

    Reply
    • Debi

      6 April, 2018 at 2:01 pm

      well hello from New Zealand!!!! I’m so glad we could help you out on your gluten/sugar free lifestyle.

      Reply
  24. Mary

    24 March, 2018 at 5:52 pm

    Just weird… texture of sawdust and odd dull dusty taste. The driest cake ever. The crust crumbled off and the inside wasn’t much better. Followed the recipe 100%. Maybe it needs coconut oil mixed through or more ‘milk’ ? Either way, I wouldn’t advise this cake at all

    Reply
    • Debi

      26 March, 2018 at 1:36 pm

      wow .. sorry to hear that Mary. I agree with you, that if something is dry more liquid is needed. But I haven’t experienced nor heard any other comments using the word ‘crumbly’. Are you sure you made it as directed?

      Reply
    • Tara

      17 January, 2021 at 12:39 am

      I made it and was wonderful and I am going to make it again 🙂
      Thank you Debi

      ★★★★

      Reply
  25. Jennie Baez

    18 March, 2018 at 9:33 pm

    Your banana bread recipe looks awesome! I must try it. Thanks for sharing!

    Reply
    • Debi

      19 March, 2018 at 1:58 pm

      thanks Jennie .. I hope you try it too

      Reply
  26. Magdalena

    4 March, 2018 at 10:35 pm

    What have I done wrong? I followed the recipe to the dot and the banana bread is dry, doesn’t taste of anything and has a consistency of wood chips. Baking is new for me, which is why I don’t think this recipe could be wrong, but instead is it possible i baked it too long or added too much baking soda to make it grow too tall? I used almond milk i made myself from organic blanched almonds. Ah -and swapped flax seeds with Chia seeds as didn’t have the former. I would love some advice – it’s the dryness and lack of flavour that are getting to me. Thanks in advance!

    Reply
    • Michele

      27 September, 2018 at 6:50 pm

      As a chef and a cooking teacher, I usually tell my students if they followed it to the letter, they may have packed the flour. Packing flour yields 1.5 times the amount you need it. It should be loosely spooned into a measuring cup and leveled off with a straight edge utensil. That may account for the dryness.

      Reply
  27. Federica

    14 February, 2018 at 2:50 pm

    I just baked this nice banana bread. Th taste is good, but it was a bit burnt outside… so maybe 350 degree mean F not C??? 🙂

    ★★★★★

    Reply
    • Debi

      7 November, 2018 at 8:54 am

      I’m not really sure how to reply to this comment. 350° C in Fahrenheit is almost 700° ! I don’t cook in Celsius but I can’t even imagine an oven going up that high to being with. 500° F is broiling. So why anyone would consider baking something at this temperature leads me to believe the outside would be more than just ‘a little burnt’.

      Reply
    • Morgan

      24 March, 2019 at 8:23 pm

      The recipe calls for 350F which accounts for approx 160C Fanforced or 180 in a conventional oven hope that helps =)

      Reply
  28. Linda

    4 February, 2018 at 2:58 pm

    You speak the truth 😉
    This Banana bread is to die for ! We all love it and with my son being Celiac, it’s become a staple treat in our house. We travel quite a bit with hockey and lacrosse so having this on hand is fabulous in both cutting down costs when on the run and knowing I don’t have to worry about processed and gluten ingredients in store products.
    Thank you !
    Linda (Burlington, Ontario, Canada)

    ★★★★★

    Reply
    • Debi

      12 February, 2018 at 2:49 pm

      that was the best comment I’ve read in a while Linda. Thank you so much! xoxo

      Reply
  29. Shannon

    12 December, 2017 at 12:50 am

    What exactly is the gluten free flour? Is that like Bob’s Red Mill gluten free all purpose flour mix? Just want to make sure I get the right stuff. Thanks 🙂

    Reply
    • Debi

      12 December, 2017 at 1:01 pm

      yes shannon

      Reply
  30. Annie

    30 November, 2017 at 5:13 am

    & Can almond flour be substituted with coconut flour?

    Reply
    • Debi

      30 November, 2017 at 12:51 pm

      I have not tried substituting these types of specialty flours Annie. From my experience they are very different from one another.

      Reply
  31. Annie

    30 November, 2017 at 5:01 am

    Is flax seed necessary in this recipe?

    Reply
    • Debi

      30 November, 2017 at 12:52 pm

      No it won’t change the recipe at all but you won’t get the added benefits from the flax seed

      Reply
      • Kelley

        12 February, 2018 at 11:53 pm

        Can i ise flax seed meal instead of flax seed?

        Reply

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