Please note: if you make a purchase via a link in this post, I may receive a small commission.
Who else loves banana bread?! Get ready, because I've got this super-tasty gluten-free, refined sugar-free version that's finally ready to share with you! >Jump to recipe<
I’ve remade this one several times now, making sure to get the ratios just right for a moist (seriously…does anyone not giggle when they say/read that word?), lightly-sweet, oh-so-delicious banana bread.
What I love about this recipe is that it makes the perfect snack for any time of the day – morning, evening, or post-workout. Not to mention that it’s especially good sliced and sprinkled with extra cinnamon. It’s not overly sweet – just sweet enough. Which I love. Let me know what you think in the comments below!
Lightly Sweet & Simple Banana Bread
This gluten-free, refined sugar-free, and dairy-free banana bread is lightly sweet, moist, and wonderfully delicious.
Prep Time: 10 minutes | Cook Time: 1 hour | Yield: 1 loaf, 12 slices
4 medium, very ripe bananas
1 tsp apple cider vinegar
1 tsp vanilla extra
1 ½ cups almond flour
¾ cup tapioca flour/starch
2 tbsps ground cinnamon
1 tsp baking soda
½ tsp sea salt
½ cup walnuts
2-3 tbsps walnut pieces
½ tsp ground cinnamon
1-2 tsps honey, drizzled over top (optional)
Preheat oven to 350 degrees.
Using a food processor, blend together wet ingredients.
Remove lid and sift in dry ingredients.
Replace lid and blend again until well combined.
Let sit while prepping the loaf pan.
Line an 8x4” loaf pan with parchment paper.
Grease parchment paper with a tiny bit of fat of choice (I used coconut oil).
Pour mixture from food processor into loaf pan.
Sprinkle on topping, starting with walnuts, then cinnamon.
If using, drizzle on honey (optional).
Bake for 50-60 minutes, testing for doneness by inserting a knife into the middle of the loaf at 50 minutes. If knife comes out mostly clean, it should be done. If not, return to oven for another 10 minutes, then test again.
Let cool 15 minutes in loaf pan atop a wire rack, then lift out of pan by edges of parchment paper to continue cooling for another 15-20 minutes on wire rack.
Stores best in the refrigerator for approximately 7 days.
#homemade #treats #banana #breakfastbread #bananabread #refinedsugarfree #paleofriendly #thereset #quickbread #treat #glutenfree #breakfast #almondflour
Originally published July 28, 2018
Updated March 6, 2023