Gluten-Free Banana Bread Recipe

Dr. Axe Healthy Recipes Dr. Axe

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  1. Rose says:

    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!

  2. Sara Rodriguez says:

    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!

  3. I don’t recommend people count calories, instead I tell them to count nutrients! You can read why here:

    If you are still curious, you can enter every ingredient that you use and get the exact nutrition facts on this site:

  4. Kim says:

    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!

  5. Anicuta says:

    I just made this! What can I say, It is AMAZING!

  6. Margie S says:

    What is the nutrition info? Calories, fat, serving size, etc.?

  7. Sherry says:

    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

  8. Flock Mommy says:

    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!!!!!

  9. Mars Cooks says:

    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.

  10. Michelle says:

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

  11. Terri says:

    Flax seed is great replacement for eggs. Applesauce is best as a fat free replacement for oils in baking.

  12. Carl says:

    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.

  13. LD says:

    I’m looking forward to trying this recipe and am beyond encouraged by your responsiveness. Thank you!!

  14. Paige says:

    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!

  15. Christy says:

    I love this banana bread recipe! It is delicious.

  16. Cindy says:

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

  17. joyce johnson says:

    I have to say this is the most successful, delicious banana bread I’ve ever made or tasted. I love it.

  18. Sandra Spence says:

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

  19. Eddue says:

    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.

  20. Eddie says:

    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.

  21. laura says:

    What about flax seeds? When you boil them and drain them, the liquid has a consistency like egg yolk!

  22. Susan Gertz says:

    Made this last night. Delicious!!

  23. Jessica says:

    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!

  24. Kimberly Parks-Newman says:

    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 :)

    • 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!

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