Healthy Homemade Banana Bread
This gluten-free banana bread is a little healthier than your average recipe, because it’s made with no oil or refined sugar. Instead, it uses almond butter, which offers a healthy source of fat and plenty of fiber and nutrients. Bananas add natural sweetness to this bread, especially when they are ripe with lots of brown spots on them, but to make it taste like a “mainstream” quick bread that you would buy at a coffee shop, I also like to use coconut sugar as a low-glycemic sweetener. It gives this bread the perfect sweetness, without being overly sugary.
How to Make Gluten-Free Banana Bread
Since all of the recipes on my website are gluten-free, I’m using King Arthur’s all-purpose flour in this recipe, and the results are amazing. (This is not sponsored; I just wanted to use a brand that I could easily find across most grocery stores– even at Target!) I imagine most gluten-free flour blends would work well with this recipe, but gluten-free mixes tend to vary slightly in both taste and texture. (King Arthur’s all-purpose flour is better than their cup-for-cup blend, in my opinion.) I haven’t had the chance to test this with other gluten-free flour blends, or with regular wheat flours, so please let me know if you give anything else a try.
If you prefer to use another type of flour, such as coconut flour or almond flour, I’ve already got you covered. Try my Coconut Flour Banana Bread or Almond Flour Banana Bread, instead. Or, for a totally flourless banana bread experience, try my Paleo Banana Snack Cake. (Which is sweetened with only bananas!) You only need one bowl and about 10 minutes of time to stir together this vegan banana bread batter, and then it will bake to perfection! I hope you’ll love it as much as I do.
How to Make Vegan Banana Bread (1-Minute Video):
Recipe Notes:
To make this recipe nut-free, you can make it with tahini, sunflower seed butter, or possibly coconut butter instead of the almond butter. This will change the flavor slightly, so make sure you like the flavor of whatever you’re using. I tested this recipe with King Arthur’s gluten-free all purpose flour, but I imagine any gluten-free blend will work.
If you try this recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear how they work for you, too! We can all benefit from hearing about your experience. – Reader Feedback: What’s your favorite type of quick bread? This one and pumpkin bread are my two favorites!
