This healthy banana bread recipe is sure to rock your world! Well, it rocked mine anyways. It’s gluten free and refined sugar free and it’s even been given a thumbs up by my kiddos (that’s REALLY saying something). I’ve been playing around with banana bread recipes for a while now and while I have loved them all, this one deserves to be shared with you! And the best part?? I only used one bowl so clean-up is a breeze!
Banana bread is one of those things that I always love having around and the great news is, this recipe is healthy and made with good-for-you ingredients that you can feel good about putting into your body.
I made this loaf with a few bananas that had ripened while we were away in the Bahamas for a few days. When we got home, they were sitting on the counter practically begging to be baked into this glorious banana bread, so I couldn’t let them down, right?! Make sure when you get ready to make this recipe, your bananas are super spotty or close to black. Sounds so gross but it really is the secret to great banana bread.
Soooo, are we ready to get baking??
Okay good! Me too!
First, you want to mash your super ripe bananas in a mixing bowl. I use a fork and go to town until most of the lumps are out (a few are okay). Next, add in the eggs and whisk them up with the bananas until they are mixed well. In the same bowl, add the almond flour, gluten free flour, and baking powder, vanilla, and salt. Stir until combined.
In a separate small bowl (I used a ramekin), add in the cinnamon and coconut sugar and stir it up. Don’t add this to the batter. This is going to be for that smiling cinnamon layer in the center of your loaf.
In a well-sprayed loaf pan, add 1/2 of the batter. Sprinkle 1/2 of your cinnamon/sugar mixture on top. Make sure all the batter is covered. Then add the other 1/2 of the batter to the loaf pan and sprinkle the remaining cinnamon/ sugar mixture to the top, again covering all the batter. Put your loaf pan in the preheated oven and bake for 50 mins. The cinnamon and sugar top should be dark and crispy. If it is, you did everything right!
Keep scrolling for the printable recipe and be sure to let me know in the comments how it turned out!
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Servings |
loaf
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- 3 bananas, mashed
- 3 eggs
- 1 cup blanched almond flour
- 1 cup gluten free flour 1:1 baking ratio
- 1/4 cup coconut sugar
- 1/2 tbsp pure vanilla extract
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 cup coconut sugar
Ingredients
For the batter:
For the swirl/topping
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- Preheat your oven to 350 degrees while you make your batter. 1. First, you want to mash the super ripe bananas in a mixing bowl until most of the lumps are out (a few are okay). 2. Next, add in the eggs and whisk them up with the bananas until they are mixed well. 3. In the same bowl, add the almond flour, gluten free flour, baking powder, vanilla, and salt. Stir until combined. 4. In a separate small bowl, add in the cinnamon and coconut sugar and stir it up. Don't add this to the batter. This is going to be for that smiling cinnamon layer in the center of your loaf. 5. In a well-sprayed loaf pan, add 1/2 of the batter. 6. Sprinkle 1/2 of your cinnamon/sugar mixture on top. Make sure all the batter is covered. 7. Add the other 1/2 of the batter to the loaf pan and sprinkle the remaining cinnamon/sugar mixture to the top, again covering all the batter. 8. Put your loaf pan in the preheated oven and bake for 50 mins. When it's done, the cinnamon and sugar top should be dark and crispy. If it is, you did everything right! 9. Let it cool for at least 30 mins and slice into 8 slices. ENJOY!
Make sure you use super ripe, or almost black bananas for best results.