Gluten Free Banana Bread
FODMAP,  Gluten Free

Gluten Free Healthier Banana Bread

Today’s post is a recipe for another gluten free, healthier Banana Bread that is also free of refined sugar. I used Rice Flour in this recipe as it has a very neutral taste and it is a lot easier to bake with than coconut flour.  (The most absorbent flour known to man🙃)

Banana bread is one of those classic, comfort food recipes that fills the whole house with a delicious scent when baked.

To get the right flavour for this Gluten Free Healthier Banana Bread, you will need to use very ripe bananas – you know the ones that have lots of black speckles and are very soft to the touch.

The rule of thumb is simple – the riper the banana the better!

Gluten Free Banana Bread

What makes this banana bread healthier?

  • This banana bread recipe is made from rice flour, unlike traditional banana bread recipes that call for refined flour
  • This banana bread is naturally sweetened with coconut sugar
  • Lastly, this recipe uses coconut oil or sunflower oil, making it dairy free too

Bon Appetit friends!

Love,

Cat

Gluten Free Banana Bread

Gluten Free Banana Bread

If you’re looking for a quick snack to munch on during the day with a cup of tea, or a fast breakfast option, this Healthy Banana Bread Recipe is it! 
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Dessert
Keyword: Baking, banana bread, Gluten Free
Servings: 6

Ingredients

  • 2/3 cup coconut sugar
  • 1/3 cup coconut oil melted
  • 2 eggs extra large
  • 4 bananas very ripe
  • 1 small banana ripe
  • 1/3 cup coconut milk or almond milk
  • 1 teaspoon vanilla essence
  • 1 3/4 cups Rice Flour
  • 1 teaspoon baking soda
  • ½ teaspoon xanthan gum

Instructions

  • Heat oven to 180°C. Grease bottom only of a loaf pan.
  • In large bowl, beat coconut sugar and coconut oil together with a whisk until light. Add eggs; beat well. Mash bananas into this mixture with almond / coconut milk and vanilla.
  • Stir in flour, baking soda and xanthan gum until combined but do not over mix. Pour into pan. Slice the extra banana, and place on top of the mixture. 
  • Bake for 60 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes in pan on cooling rack.
  • Loosen sides; remove from pan, and place top side up on cooling rack. Cool before slicing.

Notes

  • You can use coconut oil or vegetable oil
  • The riper your bananas the better

Tag me on Instagram if you try any of my recipes 😎

Love it? Share it!
  • 16
  •  
  •  
  •  
  •  
  •  

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!