This Southern inspired gluten free banana bread recipe with real bananas is the only one you’ll ever need. Made with clean ingredients and ripe bananas this healthy banana bread rivals any old recipe in your recipe box!
It doesn’t matter what time of day it is, banana bread is always appropriate in my house. Over the years I have whittled out gluten, refined carbs, and refined sugars from my diet. This meant my favorite banana bread recipe, a very old handwritten recipe from a sweet southern lady, had to go by the wayside.
I have played around with imitation banana extract but it was just too fake tasting. As I’ve navigated with keto/low carb/sugar free lifestyle over the years, I’ve learned that I want to incorporate more fruit into my recipes.
Now, I don’t want to go hog wild eating apples and oranges all day, but when it comes to a recipe like this gluten free banana bread, I’m going to pick up the ripe bananas instead of the imitation extract. This banana bread is still refined sugar free, gluten free, and even low carb! So, let’s get baking, shall we?
This Is The Best Gluten Free Banana Bread
Let me count the ways…
- Zero refined sugars or carbs
- Clean wholesome ingredients only
- Tastes like your old favorite recipe
- Easy to make
- Common gluten free and low carb ingredients
- Uses real ripe bananas
- Extras freeze and reheat well
What Does This Gluten Free Banana Bread Taste Like?
Simply put, this gluten free banana bread tastes like every good slice of warm banana bread you’ve ever eaten. Because the recipe uses ripe bananas instead of imitation banana extract, this healthy banana bread tastes clean and fresh. Butter and eggs keep it it rich and moist.
The slices are dense and have a nice crumb just as any good banana bread should! Also, because this recipe uses real bananas, which are naturally very sweet, we use less added sweetener. Those accustomed to a sugar free diet will find this gluten free banana bread the perfect level of sweetness!
How To Make Your Own Clean Banana Bread At Home
I love making this banana bread recipe because it is so easy. My kids help me most times because there isn’t really anything to mess up. I like to pull out my stand mixer for this recipe because it is handy. The only other bowl you might need is a small one to mash your bananas in.
Your batter will be enough for one standard loaf pan. If you want to make two loaves, you’ll need to double the recipe. Alternatively, if you wanted to make miniature size loaves, this recipe should yield a few depending on the size of your dish.
This banana bread recipe will take about an hour to bake. The top will get pretty golden brown but it will need the full amount of time to be done in the center. If you want it less colored on top you may cover with foil part of the way through baking.
Ingredients and Substitutions For This Gluten Free Banana Bread
Here is a list of recommended substitutions for the ingredients required to make this recipe:
Almond Flour- not all brands are created equal. I use Kirkland (Costco) brand in all of my recipes because I find it yields the best crumb and least nutty flavor. I do not recommend Wall-Mart brand almond flour. Do not substitute coconut flour.
Allulose– this sweetener is a naturally occurring zero glycemic index. Unlike erythritol, it is not a sugar alcohol. Nor is it artificial like Sucralose or aspartame. Allulose is the most reminiscent of white sugar with the least aftertaste. Allulose contains carbohydrates but due to its chemical makeup, the body does not digest (or absorb) these carbohydrates (i.e. it is a zero carb sweetener) which makes it appropriate for any diet looking for sugar replacement. If you prefer to use monkfruit or erythritol, reduce the amount by 1/3. See recipe card for specific measurement suggestions.
- 3 cups almond flours
- 4 medium bananas, very ripe
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup allulose (or 2 tablespoons + 2 teaspoons monkfruit--see notes)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup butter, melted
- Preheat oven to 350 degrees. Grease a 9x5 loaf pan and set aside.
- Add in the dry ingredients and beat slowly until well combined.
- Add the eggs and vanilla and beat well.
- In a small bowl, use a fork to mash the bananas very well. Add the mashed bananas to the bowl and beat well.
- Add the melted butter to the batter and beat until well combined.
- Transfer the batter to the prepared loaf pan. Spread the top evenly.
- Bake for 50 to 55 minutes or until a knife test comes mostly clean.
- Store in an airtight container on the counter up to 1 week or the freezer for 3 months.
See "ingredients and subsitutions" section of the post for appropriate substituions.
You may cream the butter and allulose together instead of melting the butter but it will not change the final outcome of the banana bread.
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Nutrition Information:Yield: 10 slices Serving Size: 1 slice
Amount Per Serving: Calories: 340Total Fat: 26.7gCarbohydrates: 18.1gNet Carbohydrates: 13.3gFiber: 4.8gSugar Alcohols: 0gProtein: 9g