This lower carb, guten free banana bread has every bit of flavor that you’d expect from banana bread. You’ll definitely be back for seconds!
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The best gluten-free banana bread is now here!
Banana Bread was always a favorite growing up. I loved it when we would have bananas start to get old because my mom would whip up some absolutely delicious banana bread. I don’t think she even used a recipe, it was all in her head.
She handed down the recipe to me and I would do the same thing for my kids.
This recipe is my mom’s recipe made just a smidgen healthier.
I’ve replaced the flour with gluten-free flour (we are a celiac family, so gluten-free is a must), replaced the sugar with monkfruit or coconut sugar and replaced the shortening with olive oil. Other than that (too late), I stayed pretty true to her recipe.
Can I Freeze Banana Bread?
YES! I often freeze this! If you can get it airtight with a vacuum sealer, that is best. My mom would freeze them all the time as well.
How To Make Sure the Banana Bread Middle is Done
I know, I know. This is one of the biggest complaints about banana bread! THE MIDDLE ISN’T DONE!
If you follow these instructions, you don’t need to worry!
You see the natural cracking across the top? I would stick a knife in a crack downward and diagonal to the other side so it passes through the middle and hits the other side bottom.
Then pull it out slowly. If there is dough, then it is not done. I do this 1-2 times every 10 minutes beyond 60 minutes of cooking time.
Luckily the top can withstand a lot and won’t burn.
Patience and diligence!
How to Store Banana Bread?
It is best to store gluten free banana bread in an airtight container in the refrigerator. I usually tell people that it is good for 3-4 days for sure. I eat mine past that and it still rocks!
But you can feel safe with 3-4 days.
Is This a Low Carb Banana Bread?
Yes, it is. It is not keto, however.
Is This Gluten-Free Banana Bread Recipe Paleo?
Only two modification needs to be made to make it Paleo. I used Bob’s Red Mill Gluten-Free Baking Flour. You simply need to substitute your favorite Paleo-approved baking flour in place of this.
And then, of course, coconut sugar. You can also use a different Paleo approved sweetener as well!
What to Eat on Banana Bread?
BUTTER! Or eat it plain. But butter is by FAR my favorite topping for banana bread. Feel free to get creative!
Do you know what else butter would taste good on? EVERYTHING! I pretty much like butter on everything, especially tasty bread like this banana bread recipe!
Banana Bread Variations
There are so many different ways to make great gluten-free banana bread.
Do you LOVE chocolate as I do? Check out this gluten-free chocolate banana bread. WOW!
What about figs? This gluten gluten-free banana bread with figs is out of this world!
So many options, so little time! My favorite thing to do is make a bunch of different kinds of breads and then freeze them. Then whenever I have a craving, I can quickly pull some out the freezer, thaw and enjoy!
How To Make Gluten Free Banana Bread
Gluten free banana bread is SUPER easy to make. Are you ready for this?
Preheat oven to 350 degrees and grease and flour a bread baking pan.
Add sweetener, olive oil, eggs and almond milk to a medium bowl. Cream with hand beaters. Then add flour, baking soda, salt and mashed bananas and continue mixing until well combined.
Add mixture to prepared pan and bake for 75-80 minutes or until the center is done. After about 60 minutes, I like to check the center every 10 minutes or so until it is done!
Make sure to do a toothpick test to make sure the center is done.
Let cool for at least 10 minutes before removing from the bread pan.
- Preheat oven to 350 degrees.
- Grease and flour a bread baking pan.
- Add sweetener, olive oil, eggs and almond milk to a medium bowl. Cream with hand beaters.
- Add flour, baking soda, salt and mashed bananas and continue mixing until well combined.
- Add mixture to prepared pan and bake for 75-80 minutes or until the center is done. After about 60 minutes, I like to check the center every 10 minutes or so until it is done!
- Make sure to do a toothpick test to make sure the center is done.
- Let cool for at least 10 minutes before removing from the bread pan.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 69Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 101mgCarbohydrates: 15gNet Carbohydrates: 14gFiber: 1gSugar: 9gProtein: 2g
Nutrition is calculated using a third party plug-in. It is best to always validate!
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.