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This tasty blender banana bread is gluten-free, dairy-free, and refined-sugar-free. It’s not overly sweet – just sweet enough. Which I love. >Jump to recipe<
I’ve remade this one several times now, working 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. Let me know what you think in the comments below!
Lightly Sweet & Simple Banana Bread
This blender banana bread is free of gluten, dairy, and refined sugar*. It's lightly sweet, moist, and wonderfully delicious.
Prep Time: 10 minutes | Cook Time: 1 hour | Yield: 1 loaf, 12 slices
Wet Ingredients
3 or 4 very ripe bananas (~400g)
3 eggs
½ tsp apple cider vinegar
½ tsp vanilla extract
Dry Ingredients
1 cup almond flour
½ cup tapioca flour/starch
¼ cup coconut flour
2 tbsps ground cinnamon
1 tsp baking powder
½ tsp sea salt
Optional Toppings
Chopped nuts (walnuts, pecans, etc.)
Chocolate chips**
Cinnamon sugar**
Drizzle of honey or maple syrup**
Method
Preheat oven (or toaster oven) to 350 degrees.
Using a blender or food processor (like a Ninja), add wet ingredients in first (closest to the blade), then layer the dry ingredients on top.
Blend everything together until well-combined and all ingredients are incorporated. If needed, remove lid, push down any batter on the sides with a silicone spatula, replace lid, and blend again.
Let sit while prepping the loaf pan.
Line an 8.5x4.5” loaf pan with parchment paper.
Grease parchment paper with a tiny bit of fat of choice (I used coconut oil).
Pour mixture from blender or food processor into loaf pan, spreading evenly.
Sprinkle on topping(s) of choice.
Bake for 50-60 minutes, testing for doneness by inserting a toothpick into the middle of the loaf at 50 minutes. If the toothpick 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 finish cooling on the rack.
Let cool completely before slicing. Enjoy!
Stores best in the refrigerator for approximately 7 days.
Notes
* If you'd like a little extra sweetness, try adding 10 drops of liquid stevia, or 1 to 2 tbsps of honey or maple syrup, in with the wet ingredients. Using honey or maple syrup will add sugar to this recipe.
** These additions will add sugar to this recipe.
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Originally published July 28, 2018
Last updated April 10, 2023