Do you know someone who lives with food allergies, or simply wants to avoid sugar or grains? If so, this easy gluten free banana bread recipe is sure to please!
When baking, some of the main things I like in a recipe are ones that are easy, have a limited amount of ingredients (at least ingredients I’ve heard of and are real foods!), are gluten-free and are free of refined sugars. I also prefer to find recipes that are grain free.
Easy Gluten Free Sugar Free Banana Bread
This gluten free banana bread recipe fits all of those requirements. I originally saw this recipe on Primally Inspired and have modified it some.
This bread is as simple as throwing all of the ingredients in a bowl, mixing them together, putting it in a bread pan and baking it. If I can make this bread, anyone can!
Highly Recommended Banana Bread Recipe!
If you’re looking for a sugar free, gluten free, and even dairy free banana bread recipe, I would definitely recommend this one!
This video shows how easy it is to make this sugar free banana bread.
Easy Banana Bread – Gluten Free, Sugar Free, and Dairy Free!
Ingredients:
- 4 Mashed Bananas (Very ripe! The darker, the sweeter!)
- ⅓ cup Organic Coconut Oil
, or Melted Butter
- 3 Eggs (preferably pasture-raised)
- 1 tablespoon Flaxseed Meal
(omit if using 4 eggs; see note below)
- 3 tablespoons Water (omit if using 4 eggs; see note below)
- 1 teaspoon Organic Vanilla Extract
- 1 ½ teaspoon Cinnamon
- ½ cup C
oconut Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Sea Salt
Instructions:
- Preheat the oven to 350 degrees.
- Combine flaxseed meal and water and allow to sit for about 5 minutes. (This serves as an egg replacement. If you prefer not to do this, use 4 eggs instead of 3 in the recipe).
- Throw everything together in a medium bowl and mix (including flaxseed mixture).
- Pour mixture into a lightly greased (use coconut oil or butter for greasing) bread pan.
- Bake for about 50 minutes. (Timing could be a little less, or a little more based on your oven and elevation).
- Keep an eye on it past 45 minutes and remove it once the center is set.
- Enjoy!
Gluten Free Sugar Free Banana Bread Recipe Suggestions
This recipe tastes great as is, but if you’re someone who likes your bread even sweeter, you might want to add a little maple syrup. Also, try mixing the recipe up by adding in chocolate chips, nuts, or raisins.
Get creative and enjoy! Let me know if you added any additional ingredients.
Note About Eggs: This recipe calls for either 4 eggs, or 3 eggs plus a flaxseed mixture. I think the bread tastes too “eggy” with 4 eggs, so I prefer using 3 eggs plus the flax seed mixture. It’s your preference.
Read Next: Gluten-Free, Refined Sugar-Free Apple Blueberry Bread Recipe
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Rita says
Made muffins and they turned out perfect even though I only had 3 bananas. I just added a little more flax meal. Thank you!
Teresa says
Making muffins with this gluten free banana bread recipe is a great idea! I’m glad you enjoyed it!
Katie Miller says
I am pleasantly surprised by this recipe! I looked and looked for one that was dairy, sugar and wheat free. This one is great! I used all four eggs and baked in a glass dish, we love it! That includes my little kids (3 and 1) Thank you for sharing!
Teresa says
Thanks Katie! So glad your family liked it. I appreciate the feedback.
shana says
hello Teresa 😉 I m vegan so what do nyou recomend to substitute the eggs? how many tbsp of flaxseed and water? thank you and God bless you
Teresa says
Hi Shana – The flaxseed/water ratio for 1 egg substitute is one tablespoon of ground flax seeds to three tablespoons of water. I would use the ratio to replace 3 eggs, so it would be 3 tablespoons of ground flaxseed and 9 tablespoons of water. You will want to let the mixture sit for 10-15 minutes minutes until it gels up before adding it to the rest of the ingredients. Hope that helps!
Shannon says
Amazed I could find a Banana Bread recipe without sugar, dairy and grain! More amazed when it turned out delicious! I didn’t use the flax, used 4 eggs and 4 very ripe banana’s. Also added raisins and walnuts. This will be a favorite!
Teresa says
Hi Shannon! Thanks for your comment. So glad you enjoyed the bread!
Marianne says
I’m in Colorado at 7000 feet altitude. Before I try this can you tell me what altitude you’re at so I can make adjustments for success here?
Teresa says
I’m in Ohio, so definitely not at your altitude. Hope you’re able to make the appropriate adjustments.
Marianne says
Thanks, I’ll look up your altitude and use the Cooperative Extension’s table for adjustments, works every time! I’m excited to try this recipe!
Yo says
I’ve never baked before but tried this recipe and it came out really good!
I would put more bananas and maybe chocolate chips next time!
Anyway, thank you so much for sharing this wonderful recipe!!
Teresa says
Thanks for trying it! I’m glad you enjoyed it.
Maria says
How do you know when the bread is done? I just made this in a dark metal loaf pan; while baking it seemed like it had risen nicely and filled my kitchen with a lovely aroma. After 45 min. I tested with a knife and deemed done, cooled for 10 min. and turned onto a plate. My final product is very flat and oily; it tastes OK but is extremely wet. It’s more like a pudding than bread.
Teresa says
Here in the midwest, I cook it at least 50 minutes, but I know that time will vary with ovens and elevation. I’ve noticed that even if the edges look finished, the middle does take a little longer. I haven’t had it come out flat though. I cook it in a glass dish. Maybe that makes a difference. I’d also use less oil next time and would adjust the eggs. Not sure if you used the 4 eggs or flaxseed mixture. I prefer to use the flaxseed mixture. If you do that, maybe use a little less water.
Julia says
I made this recipe but as muffins. I baked them for 20 minutes and they are DELICIOUS! Thank you so much. I love that they’re GF and sugar free with healthy ingredients.
Teresa says
Thank you for your feedback! I’m glad they turned out well as muffins. I haven’t tried that yet, but I’ll have to.
G. Clayton says
I just made this bread and it was not good at all…I spent money on ingredients I normally would not use, such as the coconut oil and flour. I also wasted the two bananas I had saved. Will not use it again and will delete it from my collection. Sorry, but it just did not rise and had a horrible taste.
Teresa says
Sorry to hear this. I haven’t had a problem with it and people enjoy it when I make it. Hope you’re able to find a different recipe that works out better for you.
Teresa says
I’ve made the bread again using the 3 eggs and flax mixture I mentioned above. I also cooked it for 50 minutes in a glass dish again. It turned out great! Yummy!
Sarah @ Living As We says
Gluten Free, Dairy Free, AND Sugar Free? Sounds almost too good to be true 😉 I am always looking for healthier recipes to our favourites, and banana bread is one of them in our household. This looks yummy! New follower on twitter, pinterest, and G+, stopping through from the blog hop on Melomomma 🙂 Look forward to finding some more great recipes!
Teresa says
Thanks for stopping by and for the follows! I’ll plan to follow you back. Hope you enjoy the banana bread!