• Mackenzie Martin

Healthy Gluten-free Banana Bread

A gooey & delicious, better-for-you banana bread recipe made with almond flour & zero refined sugars.

Healthy gluten-free banana bread

I love making this banana bread for many reasons:

  • It's easy to make & delicious as a dessert or snack any time of day.

  • I hate wasting food so whenever our bananas are starting to get too ripe, I wind up either making banana bread or freezing them to throw into smoothies.

  • It's the perfect food to have on hand for when you have company & love being the hostess with the mostest.

  • There's only 5 staple ingredients needed to make it!


Let's chat key ingredient details:

  • Bananas. Are you surprised that this is the star ingredient? We LOVE extra ripe bananas for this recipe--it naturally sweetens the bread. The more ripe, the better.

  • Almond flour. This is one of my favorite gluten-free flours. You can substitute for oat flour if you prefer, but I definitely don't recommend swapping coconut flour for this recipe.

  • Creamy peanut butter. I highly recommend a natural, smooth peanut butter *or cashew or almond butter if preferred* that contains just peanuts & salt as ingredients. Don't fall for the 'natural' label that's been slapped on Jiff, Skippy, etc. Check the ingredients label--those 'natural' ones contain the same exact ingredients as the others.

  • Coconut oil. Preferably extra virgin & organic.

  • Eggs. If you can get your hands on local, cage-free brown eggs, I highly recommend those for this recipe. If you want a dairy-free option, you can use flax egg instead.


Healthy Gluten-free Banana Bread

Ingredients:

  • 2 medium, very ripe bananas

  • 2 cups almond flour

  • 5 tbsp creamy peanut butter; or nut butter of choice

  • 1 1/2 tbsp coconut oil, melted

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • Optional: blueberries, chocolate chips, crushed nuts, etc.


Instructions:

1. Preheat oven to 350 degrees F & set aside a parchment-lined bread loaf pan.

2. In a medium-sized bowl, combine the bananas, peanut butter, eggs, & vanilla. Beat/mix well until fully combined & there are minimal chunks.

3. Add the remaining ingredients to the wet mixture and beat/mix again until well combined & smooth.

*fold in any desired additional ingredients*.

4. Pour the bread mixture into the bread loaf pan. Use a spatula to scoop out the bread mixture stuck to the side of the bowl & into the pan.

5. Bake in the oven for 40-45 minutes. Remove from oven and let cool for 10-15 minutes before slicing & serving.

6. ENJOY!


NOTE:

*Leftovers stay good in an airtight container for 4-5 days.

Skinny recipe

If you make this, snap a pic & tag me on social (@kenz_fitnutrist on Instagram) so I can see! :)


xo Mackenzie.

15 views0 comments

Recent Posts

See All
  • Grey Instagram Icon
  • Grey Facebook Icon