Skip the banana extract and go for the real deal when making this tender and sweet Gluten-Free Banana Bread.
There’s something about banana bread that takes me right back to childhood. Maybe it’s because my mother brought a loaf to nearly every elementary school bake sale, or because it was the first thing I ever learned to bake as a teenager when I started experimenting in the kitchen. Whatever the reason, banana bread isn’t just delicious to me; it’s pure feel-good food.
Yes, I know bananas are high in carbs, but I still use the real deal in this recipe, not banana extract. I’ve tried going that route, but the chemical aftertaste was overpowering. Plus, it just didn’t smell so beautifully tempting while baking, which is one of the joys of making banana bread, if you ask me.
This version calls for almond flour and is sweetened with allulose, which is a naturally occurring sugar found in fruits. Among alternative sweeteners, it’s the one that most closely mimics white sugar, with hardly any aftertaste.
With its moist, tender crumb and subtly sweet taste, this banana bread is a perfect afternoon treat with coffee or tea, but also excellent for breakfast, preferably toasted and slathered with good, salted butter. Kids love it too! Just ask my daughter, who always requests a slice in her lunchbox!
Tasty tweaks
Love the crunch of nuts? Go ahead and add a handful to this recipe. It’s especially delicious with walnuts, hazelnuts, almonds, or pistachios. Chocolate lovers can toss in sugar-free chocolate chips, cacao nibs, or even a dash of unsweetened cocoa powder. I love the combination of chocolate and coconut, so when I add chocolate, I also mix in some unsweetened coconut flakes.
Don’t be afraid to experiment with spices. Add aromatic warmth to the bread with a touch of cinnamon, nutmeg, or ginger. You can also swap the vanilla extract for almond extract.
How do I store leftovers?
Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, you can freeze the banana bread (whole or sliced) for up to 3 months. Simply double-wrap it in plastic wrap and transfer it to a freezer-safe container or resealable bag. Thaw it at room temperature or warm it up in the toaster oven or microwave.
Similar recipes to try
Eager to try other quick bread recipes? I love the tempting cinnamon swirl in this Keto Cinnamon Bread Recipe. It’s so delicious with a chai latte on a chilly autumn day! Speaking of autumn, The Best Pumpkin Keto Bread is a guaranteed hit at potlucks and festive brunches. If you’re looking for something savory, bake this Keto Cauliflower Bread. It’s the perfect side to a hearty bowl of soup or chili!
Gluten-Free Banana Bread
Ingredients
- 3 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup allulose
- 2 eggs
- 1 teaspoon pure vanilla extract
- 4 medium bananas very ripe
- 1/2 cup butter melted
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix the almond flour, baking soda, salt, and allulose in a bowl 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 mixture in the bowl and beat well.
- Add the melted butter and beat until well combined.
- Transfer the batter to the prepared loaf pan, making sure to smooth out the top.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely on a wire rack.
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