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Best Gluten Free Banana Bread (Low-Carb & Zero Added Sugar) 2

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

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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.

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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!

3.92 from 183 votes
The very Best Gluten Free Banana Bread you've ever had!
Gluten-Free Banana Bread (Low Carb / No Added Sugar)
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.

Course: bread
Cuisine: American
Servings: 10
Calories: 139 kcal
Author: Olivia Crouppen
  • 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
  1. Pre-heat your oven to 350°F (180°C), then line a 9x5 inch loaf tin with parchment paper. Set aside.

  2. In a large bowl stir together the almond flour, coconut flour, baking soda, and cinnamon. 

  3. In a separate bowl combine the mashed banana, eggs, coconut oil, maple syrup, and vanilla.

  4. 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. 

  5. 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.

  6. Bake the banana bread for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.

  7. 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.

  8. 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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Rosemary Wilkes on January 29, 2019 at 4:58 pm

    Hi again,
    I made this Banana bread again today. I used 1 tsp of baking powder to make it rise more. It did rise a little more, but the bread wasn’t as limp and sliced nicer. I also used backstrap molasses as well. It is so good. I like it better than my white flour, white sugar banana bread.

    • Gemma Stafford on January 30, 2019 at 4:13 pm

      Great job, those are lovely additions! Next time send up a photo!

  2. Valerie on January 29, 2019 at 8:13 am

    Do we need parchment paper? I ran out of it and wanted to try this now. Can i grease the pan with a little bit of coconut oil? Thanks

    • Gemma Stafford on January 29, 2019 at 3:58 pm

      Yes that will work too! Enjoy!

  3. Jaime Meroz on January 28, 2019 at 4:07 am


    I just made this recipe yesterday and it was amazing! It’s moist, nutty, and has the perfect amount of banana flavor. I am not personally gluten-free, however, I am following a low-carb lifestyle and was looking for a good recipe to satisfy my carby munchies. Definitely try this out!


    • Gemma Stafford on January 28, 2019 at 9:11 am

      Hi Jaime,
      I know! Haha, I am not gf either, but I love this moist cake/bread, it really is delicious, and goes a long way too, so win win!
      Thank you for this great review, Olivia will be pleased,
      Gemma 🙂

  4. Rosemary Wilkes on January 23, 2019 at 2:07 pm

    My Banana bread tasted delicious, but it didn’t rise very much. I didn’t see baking powder on the ingredient list , which makes my reg banana bread rise up. Is this normal to be flat? Now I did made mini loaves instead of 1 loaf pan.

    • Gemma Stafford on January 23, 2019 at 8:42 pm

      This does not rise up much, if you like next time you can add a raising agent. Enjoy!

  5. Aurora on January 23, 2019 at 2:25 am

    Would it change the texture if I put one scoop of whey protein powder???

    • Gemma Stafford on January 23, 2019 at 9:00 pm

      Ah no, i think that’s a great idea.

  6. Marcella Smith on January 20, 2019 at 1:20 pm

    I am curious as to what size loaf pan you used for the example photo. Doesn’t look like a 9×5. I just made a loaf of this and it is no where near as tall as yours. I have smaller loaf pans, and wish I would have used one of them.

    • Gemma Stafford on January 21, 2019 at 2:02 am

      Hi Marcella,
      Thank you for being in touch.
      I use a 9×5 pan!
      If you replaced the egg then this would affect the rise a touch. Overall though, I think it may have been a touch over mixed, that too will affect the rise. Gently does it once you add the wet ingredients to the dry. I think that may be the answer,
      Gemma 🙂

      • Marcella Smith on January 22, 2019 at 7:40 pm

        Thanks so much for your reply. I will try that next time. The banana bread is fantastic! I don’t know how you develop such great recipes. I have tried a few other banana bread recipes and this one is the best, so my search is over. Thanks for all the work that went into it.


        • Gemma Stafford on January 23, 2019 at 8:48 pm

          I am delighted to hear that, enjoy!

      • Rosemary Wilkes on January 23, 2019 at 2:12 pm

        I think that is what happened to my bread. I think I over mixed it. I used a mixer. Do you suggest by hand?

        • Gemma Stafford on January 24, 2019 at 3:03 am

          Hi Rosemary,
          Yes, this is easy enough to mix by hand if you van manage it. Glad we figured it out. Let me know if this is now working well for you,
          Gemma 🙂

  7. Timeka on January 18, 2019 at 10:07 pm

    Absolutely Amazing recipe. Better than any gluten containing banana bread I have ever made! Thank-you for sharing

    • Gemma Stafford on January 19, 2019 at 8:38 pm

      I’s my pleasure 😀 Enjoy

  8. Lulu on January 12, 2019 at 2:33 pm

    I made this with three bananas inside the batter and a little casava flour for texture. Bananas are very caloric so I switched to two inside. I made 7 loaves of this easy receipe over the holidays. My family couldn’t get enough! My hubby and mom are not gluten free but they said I made the best bb bread ever! Thank you.

    • Gemma Stafford on January 13, 2019 at 2:56 am

      Hi Lulu,
      thank you for this great input. I am delighted to get this type of information from people who like or need to bake gluten free. The addition of the casava flour is interesting, we wil lhave to try that idea here at BBB.
      Good to have you baking with us,
      Gemma 🙂

  9. Jessica on January 5, 2019 at 10:31 pm

    So delicious! I used honey for the sweetener, Kerrygold butter instead of coconut oil. I also added Lilly’s chocolate chips and crushed pecans (all I had). My teen sons ate it up. Great recipe. I made a second batch but used muffin tins. I think they will be great.

    • Gemma Stafford on January 7, 2019 at 10:45 am

      YUM, great job, all lovely additions!

  10. Sweta Sriram on January 4, 2019 at 8:00 pm

    I am going to try this recipe today – going by the comments it seems like the best one to start with.
    I do however want to use butter instead of coconut oil, do you think that will be ok? And should I use the same quantity of butter as the oil in the recipe?

    • Gemma Stafford on January 5, 2019 at 11:26 am

      Hi Sweta,

      I’m glad you are going to try this recipe. Yes absolutely use melted butter instead of oil. Do the same quantity.

      I recommend Kerrygold as it’s the best (and Irish)

  11. Joanna Beech on December 28, 2018 at 6:24 pm

    Thanks for sharing the recipe. I used one banana instead of 3 and I used swerve instead of the syrup.
    I also baked them in a silicone muffin tray instead of making a loaf. Absolutely delicious!

    • Gemma Stafford on December 30, 2018 at 8:59 pm

      Wow, all great ideas! Enjoy!

      • Joanna Beech on December 31, 2018 at 4:25 am

        I posted a picture on IG and gave you the credits for the recipe. I’m now following you as well. I love experimenting with the keto dishes.

        • Gemma Stafford on January 2, 2019 at 12:14 pm

          Hi! Thank you so much for reaching out, so glad you found us!

  12. Penny Magoulas on December 12, 2018 at 2:26 pm

    Hi Gemma. Thanks for the recipe. I tried the Best ever banana bread and also the gluten free one. The gluten free one is just as yummy and in my opinion a little more moist and delicious. I added some chopped dates and and also a mix of maple syrup/coconut nectar as the sugars. The coconut nectar gives a lovely caramel flavour as well. Would be keen to reduce the carb load further by adding less banana and perhaps some raspberries or blueberries and see how that goes.

    • Gemma Stafford on December 12, 2018 at 3:36 pm

      Wow, that sounds awesome! Send us a photo!

      • Penny magoulas on December 12, 2018 at 3:54 pm

        thanks, i did..!

  13. Gracemari Tiongco on December 9, 2018 at 2:58 pm

    I was afraid of doing gluten free or keto bread because my first few tries before all tasted eggy and I didn’t like the taste of it 😣!
    But this recipe made me change my mind into baking gluten free breads!!! I didn’t have almond flour so I converted and used coconut flour instead. Thank you so much for sharing this recipe Gemma! 😍😍😍

    • Gemma Stafford on December 10, 2018 at 3:25 am

      Hi there,
      good for you! I am really happy that you managed this recipe. Well done for managing the sub, coconut flour is a totally different thing to almond flour, I will be interested to know if you adjusted other elements in the recipe to get it to work for you,
      Gemma 🙂

  14. Fantail9 on November 10, 2018 at 5:34 pm

    Just made it and it turned out perfect! Defo one of the best GF banana recipes i’ve Ever tried. One point to note is that it’s sweeter if using honey instead of maple syrup, so less is more in this case.

    • Gemma Stafford on November 12, 2018 at 10:11 am

      I’m so glad to hear you liked it! Good to know about the honey!

  15. Sandra Tobias on November 6, 2018 at 10:26 am

    This bread is delicious, but not sweet enough for my husband. I have to use 1 over-flowing cup of honey or Honest maple syrup. How much more of the flour do you recommend I add to compensate for the extra liquid? I’ve experimented, but it is still pretty wet.

    • Kevin Kurtz on November 6, 2018 at 7:58 pm

      Delighted you like it, Sandra!! I think it is ok that it’s pretty wet. It is a wet recipe. I would suggest not altering the flour.


  16. Rafaela on November 2, 2018 at 6:05 am

    Hi!This banana bread looks amazing. But I have a question. Can I replace the almond flour with oat?

    • Gemma Stafford on November 3, 2018 at 6:05 am

      Hi there,
      Yes you can, today another Bold Baker told us about their oat/banana bread, take a look through the comments on this post,
      Gemma 🙂

  17. HMW on November 1, 2018 at 1:56 pm

    I make and use my own oat flour. Put the oats in a food processor (a blender works but takes much longer) and blend on high until it is flour. It works fine in this recipe. To sweeten we add raisins or other chopped dried fruits and avoid the honey any syrups. If someone doesn’t like raisins you can blend them in the food processor too. In my opinion the sugar free maple syrup tastes bad, most honeys are not real honey and real maple syrup is for pancakes and waffles and don’t try to tell others in my family it can be used for something different.

    • Gemma Stafford on November 3, 2018 at 5:19 am

      Thank you for letting me know, I was interested to hear how oat flour would work in this recipe. Delighted to have your ideas about sweetening this too, and of course bananas are full of sugars too, so more great tips from you, good to have you with us,
      Gemma 🙂

  18. Spring on October 30, 2018 at 9:42 am

    This banana bread was amazing! I added a bit of nutmeg and mixed all three bananas into my batter. Those were the only changes that I made. Thank you for the recipe. This will be one of my regulars!

    • Gemma Stafford on November 1, 2018 at 8:15 am

      Delighted you liked it!! I like the addition of nutmeg.


  19. Ira on October 29, 2018 at 9:44 am

    Thank you! When I used eggs it turned out perfect and delicious. However, when I used flax seed “eggs” the cake didn’t rise unfortunately… not sure why

    • Gemma Stafford on October 30, 2018 at 5:16 am

      Hi Ira,
      Eggs are a leavener, especially when they are beaten, they become mousse like, holding air in the bake.
      Flax egg can be egg like, glutenous, but not the same as egg.
      Aquafaba, if you have not tried this then do so, works more like egg white in a recipe. It whips up and holds air. We use it in this recipe ( to great effect.
      I hope this is of help to you, experiment a bit with these, it is worth getting it right for you.
      Gemma 🙂

  20. Barbara Craig on October 26, 2018 at 5:07 pm

    Hi Gemma! This recipe sounds amazing. However my husband is allergic to almonds. So is there any other flour I could substitute that will work with the coconut flour in this recipe? Thanks

    • Gemma Stafford on October 27, 2018 at 1:44 pm

      Hi Barbara,

      Yes you can use another nut flour like hazelnut, oat or coconut. Just note that these flours usually require more liquid as they absorb alot so just be prepared for that.


  21. Taniabomtempo on October 26, 2018 at 5:03 am

    Perfect Flavor! Easy to make it! Thank You Gemma!

    • Gemma Stafford on October 27, 2018 at 3:14 pm

      Love to hear that! 🙂


  22. aadila on October 16, 2018 at 6:28 am

    Hi, can I use only coconut flour instead of the almond flour ?

    • Gemma Stafford on October 17, 2018 at 4:06 am

      Hi there,
      Yes, but it will be a different recipe. Coconut flour is highly absorbent, behaves differently to all purpose flour. It likes to be combined with another flour. However there are recipes online for this, I think you should do a little googling, it will be important to get the balance right,
      Gemma 🙂

  23. Maggie on October 13, 2018 at 9:12 am

    Hi Gemma, I really want to try out this recipe with my 9 yr old daughter. I’ve eliminated eggs from our diet, can you suggest and alternative?

    • Gemma Stafford on October 13, 2018 at 2:34 pm

      Hi Maggie! You can use my egg substitutes for baking. I’d suggest looking at the cake options. I hope you and your daughter enjoy! Please do let me know how you get on.

  24. Niti Mayer on October 6, 2018 at 8:42 pm

    Can I substitute the coconut oil with anything else? I am not too fond of the coconut oil smell and flavour.

    • Gemma Stafford on October 8, 2018 at 5:41 am

      Hi there,
      Yes, you can use another light oil. Try it! the difference is that coconut oil solid at room temperature, like butter, so it has a different effect in the bake.
      Let us know if you try this one,
      Gemma 🙂

  25. Frithe on October 5, 2018 at 5:17 am

    About to try this but without the lakanto/ maple syrup. I find banana bread is usually sweet enough from the fruit. Do you think i need to add anything to replace bulk or texture that the syrup is responsible for?

    • Gemma Stafford on October 6, 2018 at 3:17 pm

      You could use apple sauce maybe to make up the volume. I hope that works.


  26. Sushma .V on October 2, 2018 at 9:51 am

    Hey Gemma is the cake supposed to be really soft in texture ? I made them and the bake turned out to be quite soft . Should I have kept it in the oven for longer because the skewer text came out clean . I have used flax eggs in place of eggs . Please help !! Or should I have used more banana ?

    • Gemma Stafford on October 2, 2018 at 8:21 pm


      So yes it is soft, but no softer than regular banana bread. The flax eggs I don’t think should have made a huge difference.

      Were you able to slice it? If the skewer came out clean you should have been fine 🙂


  27. ʚĩɞ Chai Ma ʚĩɞ on September 27, 2018 at 7:57 am

    Hello Gemma,
    Can i substitute the almond flour with hazelnut flour ?

    • Gemma Stafford on September 28, 2018 at 1:22 pm

      Yes you can, just use the same amount 🙂


  28. Caitlyn Riley on September 22, 2018 at 6:41 pm

    Made this gf banana bread this evening, I’m delighted how simple the recipe/ingredients are (I added dark chocolate chunks!) There aren’t words for how deliciously satisfying it was! I’ve been struggling with sort of MAKING myself like all purpose flour substitutes but this was no even a fight – it’s DIVINE!

    • Gemma Stafford on September 23, 2018 at 4:30 am

      Hi Caitlyn,
      delighted to hear this. You now have a base recipe for lots of experimenting. Almond flour is an amazingly rich and moist ingredient, and the coconut flour is a super binding agent, highly absorbent too, so magic in this type of recipe. Use it now with other fruits, blueberries, apple etc. I think it would work well in an EVE’s pudding, stewed apple/applesauce, topped with a vanilla version of this, and baked! Let me know if you try it and I will try it too!
      Thank you for this lovely review of this recipe,
      Gemma 🙂

  29. KirN on September 18, 2018 at 4:06 am

    Tried out the gluten free banana bread recipe and it turned out abosolutely amazinggg!!! Everyone loved it, texture was also awesome! Pls keep posting more of the gluten free and nonsugar recipes Gemma❤️❤️❤️

    • Gemma Stafford on September 18, 2018 at 4:08 pm

      WOW, i’m delighted to hear that 🙂

  30. Susan E Stitch on September 17, 2018 at 8:01 am

    THis sounds amazing. I really don’t care for the look of the banana on top — if I omit that should I smash that third banana and add it to the mixture or just forget it?

    • Gemma Stafford on September 18, 2018 at 3:44 pm

      Hi there, great question, you can just leave it off. Enjoy!

  31. Somaya on September 16, 2018 at 2:04 pm

    Hi Gemma
    Love your recipes and helpful tips!
    If I were to make muffins out of this, how long would I need to bake it for in standard cupcake size pans?

    • Gemma Stafford on September 19, 2018 at 12:10 pm

      Hi Somaya,
      We did not do this with this recipe.
      Think you may need to drop the temperature back a little, 170C/340F and bake for about 25 minutes, but this would be for a muffin type bake, not a small traditional cupcake. You will need to monitor the bake, you will know when it is done, it will have risen, and feel firm to the touch.
      I hope this works well for you,
      Gemma 🙂

  32. Sushma .V on September 16, 2018 at 3:51 am

    Hey Gemma what is the weight of the bananas you have used ? i have really small bananas at home thats why . I was there rooting for you guys on the livestream in youtube and saw a lot of bananas at home and wanted to make them !!

    • Gemma Stafford on September 16, 2018 at 4:36 am

      Hi Sushma,
      the bananas we used are between 4 – 6ozs, a medium size in the store. If you look at the split banana on the top of the bread you will see that it is about 7 inches – 8 inches long when peeled. That may help you to decide. Happy baking!
      Gemma 🙂

  33. ElizabethJane on September 15, 2018 at 5:05 pm

    I just made this Bread today and it tasted and looked absolutely AMAZING!!!!!!! Everyone enjoyed it. I unfortunately didn’t have any nuts and had to substitute coconut flour for regular flour (1 cup of plain flour=1/4 cup of coconut flour). Would you mind making a flour substitution chart? Your sugar chart has always been helpful. 🙂 Thank you and Liv for the wonderful recipe! <3


    • Gemma Stafford on September 16, 2018 at 3:54 am

      Hi Beth,
      Thank you for this kind review, and for the mention of the flour substitution.
      Flours in different places behave in different ways, and nut flour needs a little of something to give it structure. The coconut flour is exceptionally absorbent so I am delighted that you got the wheat flour to work well for you.
      I will talk to Liv about a chart, she can get her thinking hat on!
      Gemma 🙂

  34. Paige on September 15, 2018 at 7:12 am

    Hi Gemma,

    I’m pretty new to Lakanto products. Do you have other recipes especially cookies that also use monk fruit sweetener as a substitution? I heard some says it gives a gritty texture, is it true?

    • Gemma Stafford on September 16, 2018 at 5:58 am

      Hi Paige,
      Check out your store for these products. Stand there and read the labels, this is a learning curve. You can also research these online.
      You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc.
      I hope this is of help, the texture of the sweetener depends on the form you buy, and this varies.
      Thank you for this question,
      Gemma 🙂

  35. Nezha on September 15, 2018 at 2:33 am

    bonjour Germma stp les ingredient en français je suis Nezha du Maroc j adore tous tes recettes merci

    • Gemma Stafford on September 15, 2018 at 3:49 am

      Salut. C’est bon de t’avoir avec nous au Maroc. Je vous suggère d’utiliser Google Translate pour toutes les recettes. C’est vraiment utile et assez précis.
      J’espère que cela t’aidera.
      It is good to have you with us in Morocco. I suggest you use Google Translate for all of the recipes. It is really useful, and pretty accurate too.
      I hope this will help you.
      Gemma 🙂

      Gemma 🙂

  36. Cassie16 on September 14, 2018 at 9:23 pm

    Hi Gemma. Thank you so much for this recipe. I’ve just made it and it’s amazingly delicious. Even hubby has not been a big fan of my lower CHO cake recipes really enjoyed it. Have to say he was a big fan of your cookie dough recipes though! Thanks again for making so many great recipes easily available. 😊

    • Gemma Stafford on September 15, 2018 at 2:00 am

      Hi Cassie,
      Haha! Men do not get all this low carb/low fat thing, they just like a sweet treat every now and again. I am delighted that this one is passing the test in your house, happy husband, happy life, I say!
      Gemma 🙂

  37. ʚĩɞ Chai Ma ʚĩɞ on September 14, 2018 at 11:15 am

    hello Gemma,
    Delicious recipe and very intelligent ideas like always… I loved this recipe so much thank you for your efforts and creativity.
    I wish if you can do these kind of traditionnal , old recipes and make them healthier and still get to be a bigger bolder baking , I really wish you all the good luck.
    For my question, I just wanted to know why didn’t you use baking powder ?

    • Gemma Stafford on September 15, 2018 at 2:38 am

      Hi there,
      Good question. This is a dense bread, the baking powder would have little effect on the almond flour, and there is very little coconut flour. The eggs provide a little of the leavening in this recipe, however it is meant to be dense, almost muffin like.
      I hope this helps,
      Gemma 🙂

  38. Viviosho on September 14, 2018 at 8:29 am

    I’m in HEAVEN😍😍😍😍😍😍😍. I sent pictures before my picky 4Year old finishes them.
    This is the absolute, ultimate best bread (without the banana and nuts) recipe to suit my ketogenic lifestyle….

    I love you Gemma and Olivia! Thank you for figuring it out….

    I made mine super low carb without the banana and nuts. I sweetened with Erythrytol and drops of Stevia. The batter tasted too sweet before baking but it came out PERFECT!


    • Gemma Stafford on September 15, 2018 at 3:14 am

      Hi there,
      Thank you for this. You could also add some low carb berries to this to lift the flavor. erythritol on its own, or xylitol which are alcohol sugars, will be about 30% less sweet than sugar, and have no affect on glucose or insulin levels, as far as we know. You may like this bread without the added Stevia too, so experiment some more.
      As a side note, this sweet treat will work well for people with diabetes. The banana of course adds sugars, but changing the fruits to blueberries/raspberries etc will change this. Stevia is worth researching too, as a subject it is interesting,
      Gemma 🙂

  39. Shelley Venardi on September 14, 2018 at 7:37 am

    Hi Gemma,
    Thank you for your amazing recipes.
    Is there a substitute for the coconut oil?
    I assume that’s where the cholesterol comes from.

    • Gemma Stafford on September 15, 2018 at 3:24 am

      Hi Shelly,
      Yes! The jury however is out in relation to the effect coconut oil has on LDL and HDL.
      Some studies suggest it has a good effect on HDL, which is the good cholesterol, but I am not sure that the studies are in any way complete or definitive.
      So, the rule is always the same, if this is a health issue for you enjoy this sparingly. It is always good to have a break down on the cholesterol in your own system too, it is important to know which type is raised! Cannot have too much of the good one.
      This is a bit above my pay grade, and the research is difficult to evaluate.
      I hope this is of help to you,
      Gemma 🙂

  40. Elizabeth on September 14, 2018 at 4:10 am

    Hello Gemma! I love your recipes they are all so delicious. I do have a curious question for this amazing banana bread. I am looking for a gluten free option for a pancake. I wonder if this would cook well ? Just add the nuts on top perhaps? Curious to know your suggestions, if any? Thank you!

    • Gemma Stafford on September 14, 2018 at 4:28 am

      Hi Elizabeth,
      Yes! I do believe this mix of flours would work well in pancakes. Oat flour too, and actually, mashed banana and eggs, just that will work well too. The coconut flour tends to be very absorbent so go easy with that ingredient, but feel free to experiment with this recipe, you almost cannot get it wrong!
      Let us know how it works for you,
      Gemma 🙂

  41. Amna on September 14, 2018 at 3:16 am

    How brilliant you are I have no words to appreciate your knowledge of baking and cooking you are like a new wonder in this world I love u so much

    • Gemma Stafford on September 14, 2018 at 4:38 am

      Hi Amna,
      Thank you for your very kind words, I am indeed flattered, as is Olivia.
      It is great to have such a world wide audience here on BBB, we really appreciate it,
      Gemma 🙂

  42. Sophia Sakellis on September 14, 2018 at 2:00 am

    What is the weight of a serving (1 slice)? Many thanks!

    • Gemma Stafford on September 14, 2018 at 4:43 am

      Hi there,
      There are a few variables here, but we say 10 slices for this bread, and each one will be about 1.5 oz/50g or so. Our calorie count is an indication, we do not indicate how it should be sliced.
      I hope this is of help to you,
      Gemma 🙂

      • Sophia on September 14, 2018 at 4:52 am

        Excellent. Thank you 🙂

        • Gemma Stafford on September 15, 2018 at 4:03 am

          Thank you Sophia,
          Gemma 🙂

  43. Marissa C. on September 13, 2018 at 8:25 pm

    Can I just use a whole cup of coconut flour instead of doing both coconut and almond flour?

    • Gemma Stafford on September 14, 2018 at 1:41 am

      Hi Marissa,
      Well!! coconut flour is a lovely thing, and gives a good result in baking, but for this recipe the almond flour is the star, adding texture, moisture and flavor.
      Coconut flour is highly absorbent, it would change the recipe completely. That said it is not impossible, I think I would add an extra banana and perhaps some baking powder (1 teaspoon) to lighten the result. Now I am making this up as I go, but you will need to try it. A small experiment for you,
      Gemma 🙂

      • Marie on September 14, 2018 at 3:27 am

        What is one to do when there is a child in the house with anaphylaxis to nuts/peanuts? So many gluten-free recipes use almond flour. Is there an ingredient swap of which you are aware?

        • Gemma Stafford on September 14, 2018 at 4:35 am

          Hi Marie,
          that is such a worry, I am sorry you and your child has to deal with that.
          There are ways to avoid nut flours, and coconut is not really a nut, but a drupe, and may not be an issue for your child, but of course you would need to be sure of this.
          Chick pea flour also known as Garbanzo, or Gram flour may be a good alternative for you, and you can make this at home too. Oat flour is a great alternative too, and mixed with other flours will give great results. The big worry is to have flours which are not in any way contaminated with the allergens, and this takes an eagle eye when shopping. I am sorry, I am not an expert in this area of baking. Rolled oats make great cookies too. There are some recipes here ( which may suit your need.
          I hope this is of help, we will go deeper into this as we go along,
          Gemma 🙂

  44. Matthew on September 13, 2018 at 3:37 pm

    You can also do 5 more new microwave meals bread pudding also rice pudding baked ziti pecan pie and banana bread in the microwave soon like in a coming video on YouTube thanks so much

    • Gemma Stafford on September 14, 2018 at 2:47 am

      Hi Matthew,
      Yes, and a lot of good ideas here, thank you,
      Gemma 🙂

  45. jovannap2000 on September 13, 2018 at 3:30 pm

    This low carb,gluten free no added sugar banana bread recepie deserves the 5 stars O gave it…it is absolutely delicious! I have been a home Baker and cook for as long as I can remember, and as I became older and I decided to change my eating habits to a more healthier lifestyle by not eating sugars, and eating low carbs and minimizing my gluten intake my life has become better, so I’m always looking for new takes on old recepies…and this one will become one of my all time favorites….the bread came out moist, with the right amount of crunch from the walnuts(great idea by the way) it’s actually mildly sweet from ththe bananas and it is also a little chewy on the outside once its cooled, it has to be ththe caramelized natural sugars from the bananas…it is absolutely light, I ended up having to make twonloafs because as soon as the 1st one came out of the over my sons didnt allow it to cool completely before they devoured it. The 2nd. One my husband attacked I was luckyto be able to have a slice…thank you, I will be gifting a few loads this holidays.

    • Gemma Stafford on September 14, 2018 at 2:49 am

      Hi there,
      It is interesting how this type of recipe seems to appeal to all, we seem to know what is really good for us!
      I am delighted to have your kind review, and analysis, and glimpse of your family too, so sweet.
      Thank you for being in touch,
      Gemma 🙂

  46. sunday on September 13, 2018 at 2:30 pm

    This looks amazing, could you please post alternatives for the nuts/nut flour? Allergic to nuts, legumes and gluten :/

    • Gemma Stafford on September 14, 2018 at 3:05 am

      Hi there,
      Coconut flour is made from the dried flesh of coconut, and coconut is a drupe, not so much a nut! Does this flour give you problems? Are you allergic to tree nuts like almonds, and ground nuts/legumes like peanuts?
      There are other ways to make this type of bread, but you almost always need to add another form of flour to make it work, the exception to coconut flour, which will be good on its own, is oat flour. That would work well in this recipe, but it will give a more dense result. I think I would use 2 cups of oat flour, and add 1 teaspoon of baking powder to lighten it. If you can have coconut flour then you can use that too. Experiment a bit with these things. A good quality all purpose Gluten Free flour will also work for you, but the mix may matter to you, the ingredients will be on the pack.
      I hope this is of help,
      Gemma 🙂

      • sunday on September 14, 2018 at 3:19 am

        Hi Gemma

        Coconut flour is fine, it’s all tree nuts and legumes including chickpeas, peas, everything.

        So the almonds and the walnuts are the problem.

        When it comes to GF baking, honestly, I don’t experiment, as it is generally an expensive failure. I used to bake tonnes before going GF 10 years ago, and now I rarely do because one substitution means changing the entire recipe to fit it, and knowing how to change the recipe, I’m afraid is something I don’t know how to do.

        The absorption rates for different GF flours varies significantly, so it’s generally difficult to get like-for-like results, you always have to change the eggs and liquid to match — and I don’t know enough about it to do that. Almond flour absorbs completely differently than say coconut flour or rice flour, which means there’s adjusting to the entire recipe instead of just swapping out and replacing. At least in my experience.

        • Gemma Stafford on September 14, 2018 at 4:37 am

          Hi there,
          Yes, that is precisely the problem, it is so hard to make a general rule, no ‘one size fits all’ for this important area of baking.
          Thank you for your input,
          Gemma 🙂

  47. Vivi on September 13, 2018 at 1:49 pm

    Yippee! I’ve been on the look out for this… this is truly exciting and I can’t wait to try it😃

    Couple of questions so I don’t mess it up at my first attempt:
    1. Can I sub the sweeteners (banana and maple syrup) with liquid stevia and erythritol?
    2. If above question is Yes, kindly advise on measurements
    3. Will you by any chance have a video to show up how to precisely? (That will be fantastic… apparently I’ve been so spoiled by Gemma… Thankfully so)

    Many thanks for supporting the low carbs and ‘ketogenics’ like myself

    • Gemma Stafford on September 14, 2018 at 3:17 am

      Hi Vivi,
      Yes, you can do this. The quality of stevia will be really tiny, and to your taste. The erythritol is a great addition as it has the bulk and about 30% less sweetness than sugar or maple syrup. You will need about 2ozs of this powder, plus the sweetener/stevia/monk fruit etc.
      The good thing about the new age sweeteners like Lakanto/Swerve/Truvia is that they are balalnced for sweetness, a mix of an alcohol sugar (erythritol/xylitol, and stevia or monk) you will need to test your mix for your own taste, and it is personal!
      I hope this is of help to you,
      Gemma 🙂

  48. Annetta Williams on September 13, 2018 at 12:13 pm

    I’m gluten free, vegan, allergic to almonds.
    I can use coconut flour – do I dare sub coconut flour for the almond flour?

    • Gemma Stafford on September 14, 2018 at 3:31 am

      Hi Annetta,
      You could make this with all coconut flour, but I think you will need to add some baking powder to lighten it. You could also use oat flour in the blend,if you can have that!
      Experiment a bit with this, make a small muffin or two sized experiment, it will be worth it,
      Gemma 🙂

  49. Amanda on September 13, 2018 at 10:22 am

    Can I only use a almond flour if I don’t have coconut flour?

    • Gemma Stafford on September 14, 2018 at 3:54 am

      Hi Amanda,
      Almonds are nuts, and not so absorbent as coconut flour, or other flours. you need an additional flour to give this bake structure. Oat flour will help, or indeed wheat flour if you use that. you will need to experiment with what you have, or with what you can use.
      Not much help, but do add another flour to the mix for best results,
      Gemma 🙂

  50. Alex on September 13, 2018 at 9:30 am

    Hi Gemma!
    First off, I love your channel! You have provided me with so much more confidence in the kitchen. Love that you and Olivia tried out something different with great ingredients! However I’m questioning if it is really low carb and no sugar added in your title and description because bananas have naturally occurring sugars (14g) for one medium size. I know you say you are only using a little in your live stream video to make this lovely recipe, but feel it is really misleading for those who are looking for true low carb sugar free recipes. Who knows?! This may pass for paleo diet followers or those who are gluten free and don’t care about the sugar content?! I do follow a keto diet, so bananas are out for me sadly! However, I will be trying this recipe and substituting it with banana extract. Thanks again and look forward to more low carb sugar free recipes!

    • Gemma Stafford on September 14, 2018 at 4:49 am

      Hi Alex,
      Yes, I take your point that bananas are high in natural sugars, as are all fruits. Keto is a particularly strict diet as far as carbs and sugars are concerned, and very few baked goods are designed for this particular diet. Having said that there are ways to use the base recipe here to make something for you, which will work with your diet. You could try this with blueberries/raspberries etc, and the new age sweeteners like Lakanto are a great addition when you long for a little sweet treat.
      Thank you for your input,
      Gemma 🙂

      • Alex on November 7, 2018 at 8:35 pm

        The lakanto and honest syrup products I use quite often in my keto diet and taste just like sugar. Yes absolutely I will try out this recipe with raspberries or blueberries-Thanks for the lovely tip😄👍🏻

        • Gemma Stafford on November 8, 2018 at 2:48 am

          Hi there,
          Thank you for letting us know, so many bold bakers are interested in this subject.
          good to have you here with us,
          Gemma 🙂

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