My delicious and nutritious Gluten-Free Banana Bread is a low carb, zero sugar added powerhouse of flavor.
Hi Bold Bakers!
If we’ve never met before, let me introduce myself. I’m Olivia Crouppen, Gemma’s Culinary Assistant and Bigger Bolder Baking’s resident alternative baker. You may have seen me in a few other Bigger Bolder Baking videos like Homemade Twix Bars and Gemma Eats: Disneyland Food. As a baker with a passion for creating sweet treats that cater to a variety of lifestyles from vegan to Keto and everything in between, I’m here to share with you my holistic twist on all of the classic sweets I can’t live without.
We have had a HUGE number of requests from bakers all across the world for gluten-free, sugar-free, low carb, or paleo recipes. I know there are a lot of recipes out there for banana bread, but this one is the Best Gluten Free Banana Bread, ever. It also happens to be low carb with zero added sugar! My Gluten-Free Banana Bread recipe is engineered to tick all the boxes and fit whatever lifestyle you live. Made with zero (that’s right zero) added sugar, grain free flours, and a bit of coconut oil, this bread is super wholesome and flavorful.
My Gluten-Free Banana Bread is for everyone, not just those that are trying to eat gluten-free. Moist, dense, and topped with a whole banana and studded with toasty walnuts, this delicious and nutritious banana bread is a fresh take on one of my favorite comfort foods.
Can we make our own Almond/Coconut flour?
What makes my lovely banana bread gluten free, grain free, and lower in carbohydrates is the alternative flour blend. While normal flour is derived from wheat, almond flour and coconut flour are exactly what they sound like. If you’ve never heard of these flours, or aren’t sure where to get them, you can easily make them yourself at home in no time.
To make almond flour I suggest you check out Gemma’s recipe for Homemade Almond Flour or ground almonds. Making your own coconut flour is the same process as making the almond flour: you simply blitz up dried unsweetened coconut flakes into a fine powder (or flour). This is best done in a food processor, but can be managed in small amounts in your blender. These flours are a staple in alternative baking and I always have them on hand.
What is Lakanto? How is it made?
In addition to being low in carbs and gluten-free, this banana bread is made with no added sugar. While this recipe is sweetened by the ripe bananas, it also uses one of my favorite alternative ingredients: Lakanto brand maple syrup.
This is a zero sugar liquid sweetener derived from monk fruit and erythritol. If you can’t find this, you can absolutely use another brand of sugar free maple syrup or regular maple syrup. I prefer to use this brand as it’s 100% natural, non-GMO, and vegan. I like to use this because it keeps the bread super moist and also adds that classic sweet maple flavor without all the added sugar.
Is the texture different for this Gluten-Free Banana Bread than regular banana bread?
So you might be wondering with all of these alternative ingredients what is the texture of this Gluten-Free Banana Bread like? Well, if you’ve ever baked with coconut or almond flour before you know they actually lend themselves to a super moist texture and lovely cake-like chew. You lose nothing by using these special ingredients — but you gain fiber, protein, and a bit of healthy fat without having to think about the sugar content.
Do I have to use walnuts?
While I love the combination of walnuts and banana you can add in any nuts you like. Other yummy additions are chocolate chips, coconut flakes, or dried fruit! Feel free to play with this recipe and make it your own.
I truly can’t wait to hear what you think of this awesome Gluten Free Banana Bread recipe!
Want More Alternative Recipes?
And don’t miss Gemma’s Best Ever Banana Bread, too!
Moist, sweet, and topped with a whole banana (also, studded with toasty walnuts) — my delicious and nutritious Gluten-Free Banana Bread is a low carb, zero sugar powerhouse of flavor.
- 3 ripe bananas 2 mashed, 1 sliced in half length wise
- 3/4 cup (3oz/85g) almond flour
- 1/4 cup (¾ oz/21g) coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 3 eggs
- 1/4 cup (2 ½ oz/71g) sugar free maple syrup, maple syrup or honey
- 1/2 cup (1 ½oz/43g) walnuts, roughly chopped
Pre-heat your oven to 350°F (180°C), then line a 9x5 inch loaf tin with parchment paper. Set aside.
In a large bowl stir together the almond flour, coconut flour, baking soda, and cinnamon.
In a separate bowl combine the mashed banana, eggs, coconut oil, maple syrup, and vanilla.
Fold the wet ingredients into the dry until a batter is formed. Lastly, fold in the chopped walnuts — reserving some to sprinkle over the top of the bread.
Transfer the batter to your lined baking tin. Lay the two halves of the whole sliced banana on the top and sprinkle over the reserved walnuts.
Bake the banana bread for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
When the bread is done remove from the oven and allow to cool slightly before removing from the tin. Slice and serve warm or room temperature.
Cover and store in the refrigerator for up to 4 days.
- This bread can be frozen for up to 1 month. Defrost at room temperature then toast or warm in the oven to enjoy leftovers.
- This bread can be made vegan by substituting the eggs with flax eggs
- To make flax eggs, combine 3 tablespoons ground flax seed + 9 tablespoon water. Allow to set for 10 minutes until "bloomed," then add into your batter in place of eggs.
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