This Southern-inspired Gluten-Free Banana Bread recipe with real bananas is the only one you’ll ever need. Made with clean ingredients and ripe bananas, this healthy banana bread rivals any old recipe in your recipe box!
As I’ve navigated with a keto/low-carb/sugar-free lifestyle over the years, I’ve learned that I want to incorporate more fruit into my recipes.
Now, I don’t want to go hog wild eating apples and oranges all day, but when it comes to a recipe like this gluten-free banana bread, I’m going to pick up the ripe bananas instead of the imitation extract. This banana bread is still refined-sugar-free, gluten-free, and even low-carb, so, let’s get baking, shall we?
Why You Will Love This Recipe
- Zero refined sugars or carbs but still tastes like your old favorite recipe
- Clean, wholesome ingredients only
- Easy to make, with common gluten-free and low-carb ingredients. My kids help me most times because there isn’t really anything to mess up.
- Uses real ripe bananas, so none of that synthetic-tasting extract for you. Plus, the natural sweetness of the bananas means we use less added sweetener.
- Extras freeze and reheat well; you can make this in batches and keep what you don’t want at that exact moment for another day
- The slices are dense and have a nice crumb just as any good banana bread should
What Does This Gluten-Free Banana Bread Taste Like?
Simply put, this gluten-free banana bread tastes like every good slice of warm banana bread you’ve ever eaten. Because the recipe uses ripe bananas instead of imitation banana extract, this healthy banana bread tastes clean and fresh. Butter and eggs keep it rich and moist. And because of the brand of almond flour I use (Kirkland), it has the least nutty flavor I’ve found.
What Is Allulose?
Allulose is a sweetener that has a naturally occurring zero glycemic index. Unlike erythritol, it is not a sugar alcohol. Nor is it artificial like Sucralose or aspartame. Allulose is the most reminiscent of white sugar with the least aftertaste. Allulose contains carbohydrates but due to its chemical makeup, the body does not digest (or absorb) these carbohydrates (i.e. it is a zero-carb sweetener), which makes it appropriate for any diet looking for a sugar replacement.
Ingredients
- 3 cups almond flour
- 4 medium bananas, very ripe
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup allulose
- 2 eggs
- 1 tsp pure vanilla extract
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350 F. Grease a 9″ x 5″ loaf pan and set aside.
- Add in the dry ingredients and beat slowly until well combined.
- Add the eggs and vanilla and beat well.
- In a small bowl, use a fork to mash the bananas very well. Add the mashed bananas to the bowl and beat well.
- Add the melted butter to the batter and beat until well combined.
- Transfer the batter to the prepared loaf pan. Spread the top evenly.
- Bake for 50 to 55 minutes or until a knife test comes mostly clean.
FAQs
I’m glad you asked, because not all brands are created equal. I use Kirkland (Costco) brand in all of my recipes because I find it yields the best crumb and least nutty flavor. I do not recommend Wal-Mart brand almond flour. Do not substitute coconut flour.
I recommend using allulose, but if you want to use less of it and incorporate monkfruit, you can. Adjust the measurements to 2 tablespoons of allulose and 2 teaspoons monkfruit. You can also cream the butter and allulose together instead of melting it. It won’t change the outcome of the recipe.
Yes, that should work out fine.
Your batter will be enough for one standard loaf pan. If you want to make two loaves, you’ll need to double the recipe. Alternatively, if you wanted to make miniature size loaves, this recipe should yield a few depending on the size of your dish.
I like to pull out my stand mixer for this recipe because it is handy. The only other bowl you might need is a small one to mash your bananas in.
This banana bread recipe will take about an hour to bake. The top will get pretty golden brown but it will need the full amount of time to be done in the center. If you want it less colored on top you may cover with foil part of the way through baking. Use the knife/toothpick test; the bread will be done when the knife/toothpick comes out mostly dry.
How To Store The Banana Bread
Let the bread cool completely. Store in an airtight container on the counter for up to 4 days. Just be sure to keep it out of direct sunlight. If you want to keep it around longer, you can refrigerate the bread. Follow the steps above. It should keep for up to a week. If you choose to keep it in the freezer, wrap it first in plastic wrap then put it in an airtight container. It should last for up to 3 months. When it comes time to enjoy the bread, let it thaw at room temperature or microwave it until soft.
Other Desserts You Might Like To Try:
- Fudgy Keto Brownies
- Keto Pumpkin-Spice Whoopie Pies
- Keto Chocolate Candy Bar Cake (Low-Carb!)
- Low-Carb Keto Granola Bars
Gluten-Free Banana Bread
Ingredients
- 3 cups almond flours
- 4 medium bananas very ripe
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup allulose or 2 tablespoons + 2 teaspoons monkfruit–see notes
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup butter melted
Instructions
- Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside.
- Add in the dry ingredients and beat slowly until well combined.
- Add the eggs and vanilla and beat well.
- In a small bowl, use a fork to mash the bananas very well. Add the mashed bananas to the bowl and beat well.
- Add the melted butter to the batter and beat until well combined.
- Transfer the batter to the prepared loaf pan. Spread the top evenly.
- Bake for 50 to 55 minutes or until a knife test comes mostly clean.
- Store in an airtight container on the counter up to 1 week or the freezer for 3 months.
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