Gluten-Free Banana Bread Recipe

Dr. Axe Healthy Recipes Dr. Axe

Get FREE eBook!

Free Cookbook PDF
($24 Value)

 

Healthy Desserts &
Gluten Free Meals

No comments yet - you should start the conversation!

  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: https://draxe.com/nutrient-density-count-calories-no-more/

    If you are still curious, you can enter every ingredient that you use and get the exact nutrition facts on this site: http://www.myfitnesspal.com/recipe/calculator

    • Kay says:

      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.

  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!

  25. Kerstin says:

    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!

    • 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!

      • Kerstin says:

        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?

  26. Fran says:

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

  27. Michelle Vietti says:

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

  28. Catharine says:

    When did you add the apple cider vinegar…didn’t see it in the video. Thanks

  29. Beth says:

    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.

Leave a Reply

Your email address will not be published. Required fields are marked *

*