Banana Bread (Gluten & Sugar-Free)

If you’re looking for a deliciously moist and naturally sweetened banana bread, this gluten-free, sugar-free version is a must-try! Sweetened only with ripe bananas and dates, this bread skips the added sugar while still delivering sweetness. Made with almond and tapioca flour, it’s not only gluten-free but also lower in carbs than traditional banana bread—perfect for a more balanced treat. Enjoy as part of a wholesome breakfast, snack, or a naturally sweet dessert!

Ingredients:

• 3 very ripe bananas 

• 1 cup almond flour

• ½ cup tapioca flour

• 3 large eggs

• ½ cup pitted dates (if your dates are hard soak in hot water for 10 minutes)

• ¼ cup coconut oil or ghee (melted)

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tsp cinnamon

• ½ tsp vanilla extract

• ¼ tsp salt

• Optional: ½ cup chopped walnuts or dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it with oil.

2. Blend the wet ingredients – Blend the bananas, eggs, dates, oil, and vanilla in a food processor or blender until smooth.

3. Combine dry ingredients – In a bowl, mix almond flour, tapioca flour, baking soda, baking powder, cinnamon, and salt.

4. Mix wet and dry – Add the wet ingredients to the dry mixture, stirring until fully incorporated. If using walnuts or chocolate chips, fold them in now.

5. Bake – Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.

6. Cool – Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

   
   

Yield: 10 slices

Nutrition (Per Serving – 1 Slice):

• Calories: 190 kcal

• Protein: 5 g

• Carbohydrates: 19 g

• Fiber: 4 g

• Net Carbs: 15 g

• Fat: 12 g

• Sugar: 10 g (from bananas and dates)