I’m still going strong with this gluten free thang (see brownies from a few weeks ago) and feeling better than ever! I never get too full and I tend to overeat way less. I still crave bready/desserty type dishes so I made this gluten free banana bread for breakfast last weekend and OH MY GOD was I impressed. My husband said it was the best breakfast I have ever made. Plus I used no sugar and no dairy. I thought it was too good to be true but it’s not. I definitely recommend this recipe to the gluten free crowd. It’s a gem!
I looked up a bunch of recipes online but decided to create one of my own (very scary with baking) using the general ratios that I found. It is super moist, super flavorful, and super healthy. #winning.
Note: Although there is no actual processed sugar, there is honey/agave in this recipe. They are sweeteners! You can also use coconut palm sugar which has a much lower glycemic index than any other sweeteners that I know of.
Ingredients:
-1 cup almond meal
-1 cup sorghum flour
-1 tspn baking soda
-1/4 tspn salt
-4 eggs
-4 ripe bananas, mashed
-1/2 cup agave nectar or maple syrup
-1/2 cup applesauce (unsweetened)
-1/3 cup grapeseed oil
-1 tspn vanilla extract
-1/2 cup chopped walnuts
Directions:
-Preheat the oven to 350 degrees.
-In a medium bowl, combine the flour, almond meal, baking soda and salt.
-In a large bowl, whisk the eggs, bananas, agave/syrup, applesauce, oil and vanilla.
-With a hand mixer (on low), stir the dry ingredients into the wet ingredients until well mixed.
-Transfer to a 8″ x 4″ loaf pan coated with cooking spray/oil.
-Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean.
-Cool for 20 minutes in pans before serving
-Enjoy!
Aren’t eggs dairy?
Great question, Taylor! I get that all the time. No, eggs are not dairy because they are from chickens. Dairy is considered something that comes from cows, goats, or sheep. Milk products, essentially.
I am making this now, had to make a minor adjustment as I didn’t realize until it was too late that I had no applesauce….fingers crossed
The banana bread turned out great!
Is this Vegan friendly? I’m thinking about making it for my English teacher’s birthday 🙂
This recipe has eggs in it so technically not vegan. However you could substitute more applesauce for eggs if you want! Let me know how that goes 🙂
Ok thanks! I’ll try it out sometime! 🙂
I’m super eager to try out this recipe. I’ve been craving banana bread of late.
You will love it, I promise!
1/2 cup maple syrup = 100 grams of sugar
1/2 cup agave syrup = 120 grams of sugar
Heck , even 4 bananas = 60 grams of sugar
Not sure where the “sugar free” moniker comes from.
Very good point, Cate! I think I should have kept it at just “dairy” and “gluten” free. What I meant was that I didn’t use any processed white sugar but there are definitely sweeteners in here. I will add a disclaimer now. Thank you for bringing this up!
The flours also contain sugar, in the form of carbohydrates.
I made these as muffins and they turned out lovely! I even goofed up and used 1 tbsp baking powder instead of 1 tsp baking soda and they were still perfect!
I made this yesterday and its absolutely delicious. I haven’t had banana bread since going Gluten Free! The only problem I had was that it was a little too moist. How do I fix that?
I would cut it open in a few parts and bake it for 18 more minutes.
First of all, thank you so much for the recipe. I love banana bread so I was on the hunt for a recipe that didn’t have about 80 different expensive flours. On top of that I am also trying to be conscious of the type of flours that are used, as I feel like white rice flour, potato flour, things like that don’t exactly seem the healthiest alternatives, so this recipe really interested me. However, it has a weird consistency. Something about it is still good, but it’s not the same. And I realize you can’t really 100% replace the “real thing” when it comes to gluten free baking, but I think when it came down to it, I think the taste and consistency was almost too eggy? I didn’t realize it until my boyfriend mentioned it, and knowing that the recipe calls for FOUR eggs, I realize he might be right. Do you have any suggestions? Maybe cut down an egg and put more apple sauce? Or I used light agave nectar, and didn’t know if that was too light of a sweetener to cover the flavor? AND … I was impatient and my bananas were not the ripest. Could those have been the issue?
Anyway, once again, thanks for the recipe!
Yes. Impatience and bananas definitely your issue. I used bananas that were bruised, black, incredibly spotted…and it was the best decision ever. And this recipe was divine. I also used canola oil, though…
I made this recipe and it was SO tasty. SO tasty!!! I’ll tell you guys what I did exactly:
Everything exact measurements (took great efforts to make sure measurements were exact)
Bob’s Red Mill flours
Arm/Hammer Baking Soda
Salt with iodine
X-L vegetarian-fed eggs
REALLY ripe bananas, like disgustingly soft, and I cut off bruised parts/ends. I also peeled away those rough parts on the banana. And did away with the peel. I mashed them really good with a spoon. Really mashed them well.
To get 1/2 cup of agave (lite), I put in an overflowing amount so I could make sure all the half cup would get in. If I had not done this, I would not have gotten the sticky amount that was clinging to the measuring cup. So, I made up for this with an overflowing amount. Just enough to make up for what would otherwise cling.
I used chunky, natural applesauce. I do believe it was lightly sweetened. Got it from Costco.
Canola oil. Had no grapeseed oil because mine expired.
Kirkland Vanilla extract
Fisher’s walnuts; I did not chop them fine; I simple got chopped-ish walnuts from the bag.
And then I basically followed directions REALLY well. Made sure all that needed to be combined was REALLY combined.
I baked it 55 minutes in a glass casserole (loaf-shaped). Coated it with Pam.
I must have done something wrong. I did substitute the eggs for flax eggs, but I cooked this thing for 58min and it is still raw in the middle 🙁 I don’t want to cook it for any longer because the top is starting to burn. Next time I will make muffins out of them, then maybe the center will cook?