The Best Gluten-Free Banana Bread Recipe Ever

I’ll never forget the first time I made this gluten-free banana bread. My husband took one bite and exclaimed, “This is officially the best thing you’ve ever made!” Once we finished the first loaf, he asked when I planned to make it again. It’s that good.

This gluten-free banana bread recipe yields a moist and deliciously sweet loaf. It’s healthier than traditional banana bread–gluten-free or otherwise, thanks to the high-fiber, high-fat content without added sugar. How’d I pull that off? Keep reading to find out. 😉

Is Gluten-Free Banana Bread Healthy?

I developed this recipe with gut and metabolic health in mind. It’s full of beneficial fiber and heart-healthy fats to feed your gut microbes while stabilizing blood sugar levels and keeping you full.

Additionally, it’ll satisfy your sweet tooth, but without added, artificial or refined sugar. It’s the perfect gluten-free banana bread to enjoy while minimizing inflammation.

Enjoy it chilled or toasted, it’s mouthwatering regardless.

 

Why Gluten-Free Baking Is Challenging

Gluten-free baking can be a challenge. Gluten is a sticky protein, which helps baked goods hold their shape. However, it can damage the intestinal lining, fueling leaky gut and inflammation prevalent in many auto-immune conditions.

Traditional gluten-free flours rely on highly refined starches, which can lead to unhealthy spikes in blood sugar. Many naturally occurring, but less desirable bacteria in our guts love processed starches. When we feed them, this encourages their growth as they compete with the good bacteria.

In addition to containing harmful residual pesticides, non-organic gluten-free flour typically contains genetically modified crops such as corn. Therefore, I rarely use 1:1 gluten-free flour for baking.

This gluten-free banana bread recipe was created using the perfect combination of non-starchy, grain-free flours as a solution.

My Gluten-Free, Grain-Free Flour Blend

This grain-free banana bread recipe combines almond, coconut, and tiger nut flour. These flours are highly nutritious and provide a fantastic texture and flavor.

 

Almond Flour

Rich in beneficial monounsaturated fats and a great source of vitamin E, almond flour makes up the bulk of this gluten-free banana bread recipe. It’s low in carbohydrates, and contains antioxidants, making it a healthy grain-free choice.

 

Coconut Flour

Coconut flour is a great source of blood sugar balancing fiber. It contributes subtle sweetness to this recipe without any detectable coconut flavor.

 

Tiger Nut Flour

Despite the name, tiger nuts are tubers, not nuts. They’re a great source of fiber, healthy fats, vitamins, minerals, and antioxidants.

Tiger nuts make a delicious gluten- and grain-free baking flour due to their natural sugar content. Fortunately, they contain more dietary and prebiotic fiber than sugar, which nets fewer carbohydrates and feeds your beneficial gut bugs. These fibers give this gluten-free banana bread a lovely texture.

My Gluten-Free Sweet Potato Tart recipe also uses tiger nut flour, so check that out.

 

Specialty Flours For Bread

Many people avoid specialty ingredients, but in this recipe, they yield the healthiest (and most delicious) result.

I purchase most of mine through Thrive Market, which carries many high-quality specialty flours at great value. [Use my partner link to enjoy 40% off your first box].

Ingredients List

Dry Ingredients

Almond flour – 2 ½ cups, sifted. Sifting reduces clumping and makes for a more even texture.

Walnuts – Walnuts are wonderful in banana bread, but if you don’t like them, leave them out. You’ll need ½ cup of walnuts, chopped. Sprouted walnuts are easier to digest, (find them on Thrive Market) but use what you have.

Coconut flour – ¼ cup

Tiger nut flour – ¼ cup. Alternatively, you can use 2 tablespoons of tapioca flour and 2 tablespoons of ground flax. It won’t add as much fiber or flavor but will help bind the other flours for a good texture.

TEAkiHut Organic Pure Monk Fruit Powder – This is the secret to scrumptiously sweet gluten-free banana bread without added or artificial sugar. Pure monk fruit powder is a natural sweetener with zero glycemic index that won’t raise blood sugar. It has a wonderful, fruity flavor that pairs well with baked goods. It’s powerful, 2 teaspoons is plenty.

Baking soda and cream of tartar – You’ll need 1 ½ teaspoons of each. Sift the baking soda so there aren’t any unsavory clumps in your bread–ew!

Fine Sea Salt – Just ½ a teaspoon will do.

 

Wet Ingredients

Eggs – You’ll need three room-temperature eggs. Soak them in warm water while preparing the dry ingredients if you’re in a hurry.

Bananas – 2 large, ripe bananas are all you need in this recipe. They don’t need to be borderline rotten, just ripe. Mash them up well with a fork.

Water – For 2 large bananas, 1/8 cup of water is enough. Too much and the batter will be too heavy, and it won’t cook thoroughly. If you’re using smaller bananas, you may need to increase the water to ¼ cup. Start with less and add more if necessary.

Pure vanilla extract – I rotate between the Tahitian Vanilla and Madagascar Vanilla from Savory Spice. Both have incredible flavor. Use 1 ½ teaspoons.

Raw apple cider vinegar – Grain-free baking doesn’t use baking powder since it’s made with corn. To get the banana bread to rise (albeit slightly) you need to combine a specific ratio of baking soda, cream of tartar, and apple cider vinegar. If the ratio is off, your bread will taste like sulfur (don’t worry, it’s still safe to eat, if unsavory). I’ve already calculated the ratio for you so you shouldn’t have any problems if you measure correctly.

How to Make Gluten-Free Banana Bread

Heat the oven to 350ºF and line an 8 x 4” glass loaf pan with unbleached parchment paper. Pro tip: Crumple the paper into a tight ball, then flatten it before lining the loaf pan. This makes it much easier to fold.

In a large glass or stainless-steel mixing bowl, combine all the dry ingredients. Stir with a silicone spatula until evenly mixed.

In a separate bowl, whisk the eggs, water, mashed banana, and vanilla extract. Add the apple cider vinegar last and stir. Immediately pour the wet ingredients into the flour mixture, folding gently until moistened. Over mixing will reduces the rise. The batter should be thick and sticky.

Transfer all the batter into the lined loaf pan, gently pushing it into the corners of the pan. Carefully smooth the top with the spatula. Bake for 45-50 minutes, or until golden brown.

Once baked, remove from the oven. Lift the bread from the pan by pinching the edges of the parchment paper. Pull the parchment paper from the sides of the bread to prevent it from getting soggy and set the loaf on a wire rack to cool completely. After cooling, cut the loaf into 1/2” slices.

Wrap it in the parchment paper and store it in a gallon-sized zip-top plastic bag. Press all the air out. I avoid plastic, but this keeps it freshest and wrapping it in parchment prevents the bread from touching the plastic. Due to the delicate nature of this banana bread, it stores best in the refrigerator for up to 7 days.

Preparation Tips & Serving Suggestions

To get the best gluten-free banana bread every time, here are some tips:

• Sift Your Flours: Sifting the flours prevents clumps and ensures an even, smooth batter. This step is important with almond flour and baking soda, which tend to clump.
• Use Parchment Paper: Lining your loaf pan with parchment paper makes for easy removal and minimal cleanup. Plus, you can use the parchment to wrap the bread afterward, avoiding plastic wrap. Unbleached parchment paper is the safest choice.
• Thick Slices: This banana bread is very moist and delicate. For best results, don’t slice it too thin. Aim for slices that are ½” thick to prevent them from breaking, especially if you plan to toast them (which I highly recommend).
• Serving Suggestions: This banana bread is fantastic on its own, but it’s also great with a spread of ghee, or a dollop of goat milk yogurt sprinkled with cinnamon. It’s amazing cold, at room temperature, or lightly toasted, so choose your own adventure.

Don’t Be Afraid of Grain-Free Baking

Grain-free baking with gluten-free flour can be tricky, but with the right balance of ingredients and a few helpful tips, you’ll soon be savoring this incredible gluten-free banana bread recipe.

Just because you have special dietary needs doesn’t mean you should miss the pleasures of fresh baked quick bread. Whether you’re gluten-intolerant, grain-sensitive, or simply searching for a healthier banana bread, this recipe checks all the boxes.

 

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Give it a try and leave a rating and a review below. I can’t wait to hear what you think!

Be sure to try my Gluten-Free Sweet Potato Tart recipe, too.