Gluten-Free Banana Bread Recipe

Gluten-free banana bread recipe - Dr. Axe

Banana bread is one of those recipes that everyone loves but are often apprehensive about making at home. Every coffee shop I drop into seems to sell overpriced slices of the stuff!

Get ready to be surprised by how simple making nutrition-rich banana bread at home really is — and how good for you it can be. My gluten-free banana bread is a recipe that everyone (even gluten lovers!) will enjoy.

Gluten-free banana bread ingredients - Dr. Axe

What’s Wrong With Regular Banana Bread?

You might wonder what the point of making a gluten-free banana bread is. Why mess with a classic?

Unfortunately, like so many recipes we’ve grown up with, classic homemade banana bread, even the homemade versions, aren’t very good for you. For starters, they’re usually made with a whole lot of white flour. Refined carbohydrates like those don’t add any nutritional value and can be difficult for your body to break down.

And then there’s the sugar. Traditional banana bread has a ton of refined sugar in it, leading you to a sugar high followed by a sugar crash. Sugar is one of the top “foods” that causes inflammation in the body, which is linked to everything from Crohn’s disease and allergies to heart disease, diabetes and high cholesterol levels.

Finally, while I enjoy organic butter when it adds something to a dish, normal banana bread recipes can have up to a cup of the stuff. There’s just no need when you have this gluten-free banana bread that tastes amazing and is healthy — and ready to be baked.


How to Make Gluten-Free Banana Bread

My banana bread recipe keeps all the best parts about banana bread while making it a bit more nutritious. We’ll use almond flour, a heart-healthy, low-carb alternative to all-purpose white flour.

Incorporating super-ripe bananas makes this bread sweet, but we’ll add honey to make sure your sweet tooth is satisfied. Instead of butter, we’ll get that same silky texture with coconut milk. Now this is a banana bread you can indulge in without feeling bad!

Don’t miss my video at the end to see how I make it!

Gluten-free banana bread step 1 - Dr. Axe

Start by preheating the oven to 350 F. Grease a standard loaf pan and set aside.

Gluten-free banana bread step 2 - Dr. Axe

In a bowl, mix together the eggs, banana, honey, coconut milk and vanilla. The vanilla extract adds a little extra flavor. Mmm!

Gluten-free banana bread step 3 - Dr. Axe

In a separate bowl, combine the baking soda, almond flour, sea salt and cinnamon. Combine both of the mixtures and stir until well incorporated.

Add in the apple cider vinegar and stir until it is distributed throughout the mixture.

Gluten-free banana bread step 4 - Dr. Axe

Pour the batter into greased loaf pan. Bake for 45–50 minutes.

Gluten-free banana bread recipe - Dr. Axe

Serve the banana bread either warm or cooled — both are delicious!


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Gluten-Free Banana Bread Recipe

Total Time: 55 minutes
Serves: 6-8

Ingredients:

  • 4 eggs
  • 3 medium overly ripe bananas, mashed
  • ¼ cup honey
  • ¼ cup coconut milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking soda
  • 2¼ cups almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • 1 tablespoon apple cider vinegar

Directions:

  1. Preheat oven to 350 F.
  2. Grease a standard loaf pan and set aside.
  3. In a bowl, mix eggs, banana, honey, coconut milk, and vanilla.
  4. In a separate bowl, combine baking soda, almond flour, sea salt and cinnamon.
  5. Combine both mixtures and stir until well incorporated.
  6. Add in apple cider vinegar and stir until it is distributed throughout the mixture.
  7. Pour batter into greased loaf pan. Bake for 45-50 minutes.

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43 Comments

  1. Rose on

    I made this last night after seeing the recipe on Facebook. It was very good. My husband liked it a lot, and he almost never bothers with grain free options. I had a slice today after lunch, and it was even better! The banana flavor seems more intense today. This will be a staple for me. I am 100% grain free due to severe gluten allergy and grain intolerance. Sometimes it gets discouraging not being able to have treats like others, but this banana bread was super easy to make and is yummy! Thank you for posting recipes for the grain free among us!

    Reply
  2. Sara Rodriguez on

    Made this last night, substituted the honey with agave.
    Soooo good! My picky husband & son even tried it…….. & I’m pretty sure someone snuck a whole piece during the night!
    This will be something I definitely make often & even more definitely will take it to family gatherings to show them how yummy gluten free can be!

    Reply
    • Kay on

      I understand your position, but some of your readers, well at least one, deal with T2 Diabetes and in my case insulin dependence. I sure would like more nutrition information. We all know that coconut flour is a carbohydrate and elevates blood glucose.

      Reply
  3. Kim on

    I made this last night. I ran out of almond flour so used almost half of the flour was coconut flour. I doubled the cinammon, used agave instead of honey and used chocolate extract instead of vanilla. (This changes were made based upon what I had in my cupboard). I also added a handful of dark choc. chips! It looked funny going into the oven but came out very tasty. Moisture was perfect and it was just like a dessert cake without all the bad things!

    Reply
  4. Sherry on

    Hi Dr Axe,I just made this recipe and I followed it to the “T” no substitutes ,and it smells good can’t Waite to taste it.Thank you for your recipes

    Reply
  5. Flock Mommy on

    My six-teen year old daughter, following the recipe exactly, just made this this morning and we were very surprised and impressed! Wow! It is really good! Definitely going to have her make it again…… maybe tonight! : ) Thanks, Dr. Axe!!!!!

    Reply
  6. Mars Cooks on

    Awesome recipe for Banana Bread! and boy have I experimented with many different ingredients from coconut flour, almond flour, adding almond butter, coconut oil, and more. This one is so simple, with so few ingredients that it is now at the top of my list. Thanks!
    After making it once, I made one change, separate the 4 eggs, add the yolks to the wet ingredients. Then beat egg whites until foamy, add 1/2 tsp Cream of Tarter and continue beating until stiff peaks form. Combine the wet with the dry ingredients, and fold in the egg whites. Transfer to baking dish. It comes out lighter and moister this way.

    Reply
  7. Michelle on

    Just made this bread with my 8 year old today and it is absolutely amazing. You wouldn’t even know it’s gluten free.

    Reply
  8. Carl on

    Looked good so asked my wife to make it. We’ve had 3 loaves so far and really enjoy it! The last two times we added 1/2 cup chopped walnuts and it was better yet.

    Reply
  9. Paige on

    I made this exactly as written, except I substituted Bob’s Red Mill 1-1 GF flour. It is perfect and absolutely delicious! Thanks for sharing this recipe!

    Reply
  10. Cindy on

    I made this recipe using GF sprouted oat flour and it was delicious! Even my husband thought it was regular wheat banana bread!

    Reply
  11. Sandra Spence on

    It is a very good banana bread very moist and delicious. I do not eat eggs so i used flax egg replacer.

    Reply
  12. Eddue on

    Not sure if you can eat flax seed, but you can substitute it for eggs. For each egg take 1 tablespoon of ground flax seed and 2.5 tablespoons of quality water and soak for 5 minutes. I personally have substituted combination banana puree and soaked flax seed.

    Reply
  13. Eddie on

    You can make your own almond flour for much less. I buy the raw almonds when they are on sale at Sprouts Market for $4.99 a pound, sometimes they are at $3.99.

    Reply
  14. Jessica on

    This recipe is incredible! I make a lot of gluten free things since a few people in my life eat GF and I wouldn’t want anyone to go without. I was skeptical using the almond flour since I don’t always love its texture in baked goods but these are so fluffy and most and somehow taste like butter! I doubled the batch, made 2 dozen muffins, baked about 20 minutes, and added pecans, more spices (cardamom, ginger, cloves, nutmeg) and swapped flax eggs and agave for honey to make them vegan. SO GOOD!

    Reply
  15. Kimberly Parks-Newman on

    I just got your book about a month ago! I have read the whole thing and every recipe I have tried so far has been great!!

    I just made this banana bread, it was so easy to make!!! I feel great about what I am eating and it is absolutely delicious!!! My husband loves it too!

    Thanks so much !!

    Kim :)

    Reply
    • Dr. Josh Axe on

      Kimberly, thank you so much for the kind and positive feedback. I am so glad to hear that you enjoyed the book and all of the recipes. Blessings to you and yours and best of luck on your health journey!

      Reply
  16. Kerstin on

    Wonderful banana bread! This is yummy! My son even likes it. And it’s not dry and crumbly like most GF items. Quick question: since I am trying to limit my sugar intake and this is about the only sweet thing I’ve had in the past week. What do you recommend using, honey or monk fruit sweetener? Honey has some good natural properties, but I’ve recently heard monk fruit sweetener is even better?
    Thank you so much for the recipe!

    Reply
    • Dr. Josh Axe on

      Hi Kerstin, I am so happy to hear that you and your family enjoyed this recipe. I personally recommend honey over monk fruit sweetener. If you choose to use monk fruit sweetener, be sure to use less. I hope this helps!

      Reply
      • Kerstin on

        Thank you for the reply! I have your Slow Cooker Barbacoa recipe stewing away right now! Keeping my fingers crossed that the kids like it!
        I just purchased a copy of your book “The Real Food Diet”. Looks like some great recipes. The reason I am doing this is because I have micro-colitis. Keeping inflammation at bay is key. I will drink homemade chicken bone broth/beef bone broth when necessary. But after having gone through 48-72 hours of broth, would you recommend eating anything in your cookbook or sticking with the “inflammation” friendly recipes?

  17. Fran on

    I can’t eat almonds. What is another flour to substitute that will give the same results/consistency? Coconut ok?

    Reply
  18. Michelle Vietti on

    I am allergic to almonds. Can I substitute almond flour with coconut flour? Will it be the same amount?

    Reply
  19. Beth on

    I made this with oat milk and blended dates and had to take it the bread after 25 minutes. Still pretty good though. Just be careful when using something other than coconut milk or honey.

    Reply
  20. Jeanette macduff on

    I made this yesterday , oh so good . Mine didn’t raise like regular banana bread and I followed the recipie exactly. Any suggestions why ? But still was delicious:)

    Reply
  21. Betsy on

    Oh my goodness! Yummy! I made a few changes:

    1 C almond flour
    1 C finely ground and lightly toasted almond meal
    +/- ¼ C oatmeal
    Toasted pecans
    Craisins
    Sprinkle of ground flaxseed
    Twice the cinnamon

    I cooked it about 15-20 minutes longer
    Sprinkled a little turbinado sugar on top while still hot

    REALLY GOOD!!

    Reply
  22. Stephenie on

    I would use this site more if you gave nutrition info for each recipe. I need to lose a lot of weight and I need to track my calorie and nutrient intake. Frankly, I think its ridiculous to put all the information for all the ingredients in to another website to figure out the nutrition info for ourselves. If and when you provide this information, I will be back to use your site.

    Reply

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