Gluten Free Banana Bread


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.

-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

-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

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  1. Taylor said:

    Aren’t eggs dairy?

    3.13.13 · Reply
    • 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.

      3.16.13 · Reply
  2. Kelly said:

    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

    3.19.13 · Reply
    • Kelly said:

      The banana bread turned out great!

      3.19.13 · Reply
  3. Natalie said:

    Is this Vegan friendly? I’m thinking about making it for my English teacher’s birthday πŸ™‚

    3.20.13 · Reply
    • 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 πŸ™‚

      3.21.13 · Reply
      • Natalie said:

        Ok thanks! I’ll try it out sometime! πŸ™‚

        3.21.13 · Reply
  4. HissAndTell said:

    I’m super eager to try out this recipe. I’ve been craving banana bread of late.

    3.25.13 · Reply
  5. Cate said:

    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.

    4.11.13 · Reply
    • 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!

      4.11.13 · Reply
    • Tyrant Fluffy Pants said:

      The flours also contain sugar, in the form of carbohydrates.

      12.23.15 · Reply
  6. 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!

    5.15.13 · Reply
  7. Kate Wilson said:

    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?

    8.1.13 · Reply
    • Tyrant Fluffy Pants said:

      I would cut it open in a few parts and bake it for 18 more minutes.

      12.23.15 · Reply
  8. Leslie said:

    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!

    2.9.14 · Reply
    • Tyrant Fluffy Pants said:

      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…

      12.23.15 · Reply
  9. Tyrant Fluffy Pants said:

    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.

    12.23.15 · Reply
  10. Leslie said:

    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 πŸ™ 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?

    12.5.19 · Reply