Look no further, we have created the most delicious Banana Bread!! We know everyone thinks they have the best recipe for banana bread but, honestly, we think we have cracked the code and created the best – and it’s gluten and grain-free so those who are following a Paleo diet or avoiding gluten and grains for digestive issues will be thrilled! Even if you are just looking for healthier banana bread then you will want to give this a try.
Sometimes bananas get a bad rap for being such a sweet fruit – but let’s look a little closer at their nutrition value. A medium-sized banana has around 14 grams of sugar. Now if you were to eat that much of pure sugar, your blood sugar would spike and fall, however, bananas have a good amount of fiber as well which will slow down the absorption of that sugar.
That is not all they are good for. Bananas are rich in Potassium and Magnesium, both of these nutrients are essential for good heart health. Potassium is also helpful for maintaining healthy blood pressure levels and kidney functions. And while we do try to eat an all organic diet, due to the thick peel, bananas are not the ones we worry about if non-organic.
Now – go make this Gluten and Grain-Free Banana Bread and let us know what you think either in the comments below or on Instagram, Facebook, and Twitter. If you use Pinterest (who doesn’t) feel free to Pin it there as well.
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The Best Gluten and Grain Free Banana Bread
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 70-85 minutes
- Yield: 1 loaf 1x
Description
We have created the best gluten-free and grain-free Banana Bread, this recipe you will definitely want to try!
Ingredients
Dry Ingredients:
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour* (see notes)
- 3/4 teaspoon baking soda* (see notes)
- 3/4 teaspoon baking powder * (see notes)
- 1/2 teaspoon Himalayan salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 2 eggs, beaten
- 2 ripe medium-sized bananas
- 1/4 cup maple syrup
- 2 Tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
Cinnamon Swirl Ingredients:
- 1.5 Tablespoons coconut oil, melted
- 1/3 cup coconut sugar
- 2 teaspoons cinnamon
- pinch of Himalayan salt
Instructions
- Preheat oven 350°. In a large bowl, mash the bananas with a fork and add the wet ingredients and stir to combine and set aside.
- In a smaller bowl, add the dry ingredients and whisk to combine. Add the dry ingredients to the wet and stir until just combined.
- In a small bowl, combine the melted coconut oil, coconut sugar, cinnamon, salt and set aside
- In a loaf pan measuring 9″ x 5″ lined with parchment paper, spread half the batter and smooth evenly.
- Sprinkle half of the cinnamon sugar mixture and spread evenly. Add the rest of the batter on top of the cinnamon sugar mixture and top evenly with the remaining cinnamon sugar mixture.
- Bake for 55-65 minutes or until an inserted toothpick comes out clean. To prevent too much browning on top, at about 35 minutes, you can place a piece of foil on top and continue to bake. Cool in the pan for 10 minutes then remove and finish cooling on a cooling rack.
Notes
*I have updated this recipe by adding the tapioca flour and then I increased the baking soda and baking powder to 1 teaspoon each. If you don’t use the tapioca flour then keep the measurments as they are written (3/4 teapspoon each).
You can make this bread either way and I think it tastes terrific either way – I do like the texutre better with the added tapioca flour – I think it gives it more bulk, more like a banana bread made with gluten – but this one has NO gluten in it – YAY!!
Other Loaf Bread You Might Like:
Healthy Gluten-Free Zucchini Bread with Chocolate Chips
Double Chocolate Chip Avocado Bread
