Everyone needs a great banana bread recipe. It’s just a staple. This gluten free healthy banana bread recipe is so easy to make, extra moist, and honestly the best. A healthy banana bread recipe is something I can get on board with because we scarf it down when it’s in our house. That thing doesn’t stand a chance. It never lasts more than two days maybe so it’s nice when you know it’s not loaded up with sugar. We love banana bread for breakfast, snacks, running out the door… etc. This recipe is gluten free and dairy free and is our favorite with chocolate chips.
How to make Healthy Banana Bread
So this recipe is super simple. Some tips for using bananas in baking: make sure they are beyond just ripe. That is the most important part of using bananas in baking. Make sure your bananas are at the “peel is turning brown” point. This gives the bread so much flavor and makes it extra moist and delicious.
This banana bread is healthy because it has far less sugar than other recipes. In fact it uses maple syrup, not processed and refined sugar. So a little gluten free flour, almond flour, eggs, and of course over-ripe bananas, and you have a delicious healthy banana bread ready to eat.
Easy Gluten Free Banana Bread
In a large bowl, beat your bananas, eggs, and extra virgin olive oil together using either a fork to mash it all together or electric beaters. Add your coconut milk- ONLY the creamy top part which is about 1/3 cup of coconut milk. Save the watery part for smoothies. The best brand to use is definitely Thai Kitchen’s coconut milk with it’s amazingly creamy texture.
Pour in the maple syrup, salt, and vanilla and blend all together. In the same bowl (this is a one bowl recipe because it’s the best), add your gluten free flour. I highly recommend Bob’s red Mill 1-1 ratio gluten free flour blend. It works so well and doesn’t make the bread a brick.
Add your almond flour, coconut flour, and baking soda as well. Combine all together and mix well to make your batter come together. Here is where we always add a cup of dark chocolate chips, but it is optional. Trust me though, treat yourself and always put the chocolate chips in.
Pour your batter into a greased bread loaf pan and bake at 350 for about an hour. If you insert a toothpick or butter knife into the center of the bread at the end of baking and it comes out clean, it’s done. If not add about 10 more minutes and check again.
Tip: if you’ve added the chocolate chips, remember to look for batter on the toothpick not just melted chocolate. Melted chocolate is great, raw batter is not so much.
Make sure to let your loaf cool and set before cutting into it and eating. Enjoy!
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If you love this recipe, be sure to check out these drool worthy recipes too:
- 3 Over Ripe Bananas
- 2 Eggs
- 1/2 cup Extra Virgin Olive Oil
- 1 tsp Vanilla
- 1/3 cup Coconut Milk (only the top creamy part, not the watery part)
- 1/2 cup Maple Syrup
- 1/2 cup Almond Flour
- 1/3 cup Coconut Flour
- 1 cup Bob's Red Mill Gluten Free Flour
- Pinch of Salt
- 1 tsp Baking Soda
- (optional: 1 cup Chocolate Chips)
- Pre-heat oven to 350.
- In a large mixing bowl, mash together the bananas, olive oil, and eggs until creamy.
- Add the vanilla, maple syrup, and creamy top part of the coconut milk (save the watery part for smoothies).
- Blend all of this together well.
- Add your flours, baking soda, and salt to the liquid mixture and mix thoroughly into a batter.
- Optional: add your chocolate chips here and fold in well.
- Pour into a greased bread loaf pan.
- Bake at 350 for 1 hour or until a toothpick or butter knife, inserted in the middle, comes out clean (ignore melted chocolate- look for no raw batter).
- Once done, let it cool and set for at least 30 minutes before cutting and eating.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving:Calories: 594Total Fat: 34gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 74mgSodium: 319mgCarbohydrates: 65gFiber: 5gSugar: 30gProtein: 10g