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The Ultimate Gluten-Free Sugar-Free Banana Bread Recipe

Close-up of a perfectly baked slice of gluten free sugar free banana bread, showing a moist crumb and walnuts on top.
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Welcome! You can make a moist, flavorful banana bread that fits both gluten-free and sugar-free diets. This simple recipe uses almond and coconut flour with monk fruit sweetener for a delicious, diabetic-friendly treat.

Ingredients

Scale
  • 3 large very ripe bananas, mashed (about 1 1/2 cups)
  • 1 cup almond flour, blanched
  • 1/2 cup coconut flour
  • 1/2 cup granulated monk fruit sweetener (or equivalent stevia blend)
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a standard 9×5 inch loaf pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Whisk the melted butter, eggs, almond milk, and vanilla extract into the mashed bananas until combined.
  4. In a separate medium bowl, whisk together the almond flour, coconut flour, monk fruit sweetener, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Do not overmix.
  6. Fold in the chopped nuts, if using.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the banana bread cool in the pan for 15 minutes before using the parchment overhang to lift it out onto a wire rack to cool completely before slicing.

Notes

  • For the best texture, use very ripe bananas; they provide the necessary moisture and natural sweetness.
  • If you prefer stevia, start with the equivalent of 1/2 cup of sugar and adjust to your taste preference.
  • This bread is naturally low carb and keto-friendly if you omit the bananas and use an extra 1/2 cup of almond flour and 1/4 cup of unsweetened applesauce instead.
  • Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. You can freeze slices for up to 3 months.

Nutrition

Find it online: https://devourdish.com/gluten-free-sugar-free-banana-bread/