Breads & Doughs, Healthy Baking

Best Gluten-Free Banana Bread (Low Carb / Zero Added Sugar)

3.93 from 216 votes
My delicious and nutritious Gluten-Free Banana Bread is a low carb, zero sugar added powerhouse of flavor.
Best Gluten Free Banana Bread (Low-Carb & Zero Added Sugar) 2

Hi Bold Bakers!

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.

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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.

[ Need more information on substituting sugars? Check out Gemma’s easy Sugar Substitute chart! ]

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.

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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!

Gemma's Gluten-Free Banana Bread (Low Carb / No Added Sugar)

3.93 from 216 votes
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.
Author: Olivia Crouppen
Servings: 10
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
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.
Author: Olivia Crouppen
Servings: 10

Ingredients

  • 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

Instructions

  • 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.

Recipe Notes

  • 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. 
Nutrition Facts
Gluten-Free Banana Bread (Low Carb / No Added Sugar)
Amount Per Serving (1 slice)
Calories 139 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 56mg19%
Potassium 169mg5%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 100IU2%
Vitamin C 4.1mg5%
Calcium 20mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments & Reviews

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Crystal
Guest
22 days ago

Would I have to alter the recipe if I used some pumpkin purée? If doable, how much would you recommend I use?:)

Rachel
Guest
Rachel
29 days ago

i ran outta coconut flour, Can i just use almond flour for the whole recipe?

Meryl Zawistowicz
Guest
Meryl Zawistowicz
1 month ago

Hi Gemma,

Love this loaf, fab recipe. I have made it twice now and on the 2nd one I left out the maple syrup and just added
a few chunks of chopped dark chocolate instead….delicious. I follow a low starch, gluten free diet which I know has
helped my auto immune disease….(starch is a trigger for it). This recipe fits the bill perfectly. I look forward to
trying more of your recipes.

Thanks. Meryl

Gerie
Guest
Gerie
1 month ago

Love the recipe, made it with egg whites only for the eggs as a substitute and also tried chia seed egg, and both times the bread came out very mushy, not cooked all the way through, very wet. Any suggestions?

Kellie
Guest
Kellie
1 month ago

I really love how these turned out! I did tweak it just a smidgen though. I used 1/2 cup erythritol instead of the maple syrup (1/4 cup isn’t sweet enough for us) and butter I place of the coconut oil. I was able to get 15 muffins out of this recipe. Thanks for the lovely recipe!!

Jeanette
Guest
Jeanette
1 month ago

Hi Gemma. thank you for the lovely tasty recipe. I made the banana bread twice. My first experiment, I used 1/4 cup Organic coconut syrup -natural sweetener of coconut blossom nectar instead of maple syrup and added half of banana to the mash. It came out quite tasty, but a bit moist and sweet but accepted. The second time I made it, I reduced the organic coconut syrup sweetener by one tbs less and followed the rest of your recipe. It was yummy, not sweet, and not too moist and not dry. Colleagues at work loved it and asked for… Read more »

Andi Johnson
Guest
Andi Johnson
1 month ago

Hi, I just made this bread with vegetable oil as we didn’t have any coconut oil, it came out super wet and I don’t think I will be able to eat it. Is the oil why that happened or should I do something else?
Thank you, andi

K
Guest
K
2 months ago

I’m allergic to all nuts. Is there any alternative to the almond flour?

Karen
Guest
Karen
2 months ago

Can I use Stevia instead of maple syrup/honey or erythritol, if so how much?

sierra
Guest
sierra
2 months ago

This was absolutely delicious. If I didn’t know better I would assume it was just regular banana bread!
I substituted oat flour in place of the almond flour and used honey for the sweetener. ????

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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