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. 😀
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 !
Banana Bread (Gluten, Dairy, Sugar Free)
Finally! A gluten free, dairy free AND sugar free banana bread that is TO DIE FOR !!!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf
Ingredients
- 4 Large Organic Eggs, room temperature
- 3 Large Overly Ripe Organic Bananas, mashed
- 1/4 Cup Honey
- 1/4 Cup Organic 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
- Preheat the oven to 350 degrees
- Grease and flour (GF) a loaf pan – set aside
- Combine the wet ingredients in a small bowl and whisk
- Combine the dry ingredients (including the nuts) in another bowl – whisk to combine
- Add the wet ingredients to the dry and combine
- Pour into the loaf pan and bake anywhere from 40-50 min checking every 5 min until a knife comes out clean
Notes
© HappilyUnprocessed. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words AND link back to this post.
All nutrition information is approximate:
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
Nutrition
- Serving Size: 16 servings
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too! 🙂
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.
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.
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.
★★★★★
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!
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!
I added 1/4 cup of olive oil which helped the br ad to be moist
I did as well and it turned out great! it was a large loaf and still quite moist! making again today.
This is the best banana bread I have had since going gluten free 3yrs ago. Thanks!!!
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.
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.
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 😀
What can you sub for Almond Flour? 🙂
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.
no oil nor butter?
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!
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 !
I would make 2 loaves Eugenie
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.
★★★★★
well hello from New Zealand!!!! I’m so glad we could help you out on your gluten/sugar free lifestyle.
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
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?
Your banana bread recipe looks awesome! I must try it. Thanks for sharing!
thanks Jennie .. I hope you try it too
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!
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.
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??? 🙂
★★★★★
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’.
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)
★★★★★
that was the best comment I’ve read in a while Linda. Thank you so much! xoxo
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 🙂
yes shannon
& Can almond flour be substituted with coconut flour?
I have not tried substituting these types of specialty flours Annie. From my experience they are very different from one another.
Is flax seed necessary in this recipe?
No it won’t change the recipe at all but you won’t get the added benefits from the flax seed
Can i ise flax seed meal instead of flax seed?