Healthy Gluten Free Banana Bread!

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When life gives you brown bananas, make banana bread. 

Sometimes it’s hard to eat up all the bananas before they go bad. And that’s okay! There are so many great recipes you can create with over ripe bananas. The most popular one…banana bread!

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I enjoy banana bread for breakfast with some peanut butter on top or for dessert with a couple chocolate chips! A lot of banana bread recipes are similar to cake. Most contain an overload of sugar, butter, or milk. I like to lighten up my banana bread up so I can feel good about eating it all day long.

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Ingredients: *2 Cups Flax & Whole Grain All-Purpose Flour Gluten Free. (You can substitute the gluten free flour for whole wheat flour) *1 Tbsp Ground Cinnamon, *1 Tsp Baking Powder, *1 Tsp Baking Soda, *1 Heaping Tbsp Coconut Oil, *6 Packets Stevia *4 Medium Extra Ripe Bananas, *1 Tbsp Unsweetened Almond Milk or *1 Tbsp Unsweetened Coconut Milk *2 Large Eggs, *1 Cup Unsweetened Apple Sauce, *1/4 Cup Vanilla Greek Yogurt, 2 Tsps Vanilla Bean Paste or 1 Tsp Vanilla Extract. Optional *Walnuts,

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I also get tons of request for gluten free recipes, so I decided to take the opportunity and make this recipe gluten free!

I hope you enjoy!

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Add all dry ingredients to the mixing bowl with the flour. (cinnamon, baking power, baking soda, Stevia)

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Peel extra ripe bananas and place into a large mixing bowl.

Don’t like bananas? Substitute the bananas for 3 cups of pumpkin puree for a delicious pumpkin bread!

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Use a masher or an electric mixer to puree the bananas.

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Add applesauce to the bananas.

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Continue to mix on medium speed. Add the eggs, vanilla, and milk.

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Mix one fluffy tablespoon of coconut oil into the wet ingredients with your electric mixer.

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If you are not using an electric mixer, you’ll want to add melted coconut oil to the wet ingredients.

I keep my coconut oil at room temperature. If you refrigerate yours, give the oil a quick 5-8 second microwave.

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Combine the wet ingredients with the dry.

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Mix the ingredients together for about 3-5 minutes until combined.

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After the wet and dry ingredients are combined, add 1/4 cup of vanilla Greek yogurt.

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Heat oven to 350 Degrees

Place the batter in the refrigerator while the oven heats.

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Grease a 9 x 5 x 3 inch loaf pan with cooking spray. (heavily if you’d like to remove the loaf from the pan)

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Pour batter into the greased pan and smooth the top with a spatula.

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Sprinkle cinnamon on top.

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*Optional Add walnuts to the top of the loaf.

Spray the top of the loaf lightly with cooking spray.

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Bake for 50-60 minutes.

Use the toothpick method to determine whether the loaf is fully cooked.

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Let the loaf cool in the pan for 30-45 minutes before removing.

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Place your hand on top of the loaf and flip the pan upside down. The loaf should fall right out of the pan.

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Slice bread into 1/2 of an Inch sized slices.

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The slices in the photos are 1 inch sized slices but I ended up cutting them into halves. The 1 inch sized slices ended up being way too large and filling.

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The loaf makes 14 1/2 inch sized slices. 

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Nutrition Per 1/2 Sized Slice:

103 Calories, 18 g Carbs, 2 g Fat, 3 g Protein, 5 g Fiber, 5 g Sugar.

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Comments

  • Charlotte Schneider

    Can I substitute the baking soda with baking powder? I can’t find baking soda here in the Netherlands…

    Reply to Charlotte Schneider
  • Steph Brown

    Just made this recipe! i am an absolute fanatic over banana bread and you made this scrumptious and healthy! Love all your recipes, thank you so much for sharing!

    Reply to Steph Brown
  • Aurora Nastel

    Just post an article on my blog where I show my banana bread following your recipe 😉 Yours is more beautiful haha

    http://auroranastel.blogspot.fr/

    Reply to Aurora Nastel
    • Rachel

      Do you have any suggestions on how to do this in a bread machine? could i just throw all the ingredients just like normal banana bread?

      Reply to Rachel

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