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Confessions of a Fit Foodie

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You are here: Home / All Recipes / Healthy Banana Bread | Gluten Free Banana Bread

April 21, 2018 By Nancylynn 41 Comments

Healthy Banana Bread | Gluten Free Banana Bread

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So dreamy delicious, this Gluten free Banana Bread is also dairy free, refined sugar free, and oil free.  This Healthy Banana Bread is 21 Day Fix Approved too…but rivals even the best unhealthy banana breads of my past.  

Overhead close up photo of sliced banana bread with chocolate chips on a parchment lined wooden cutting board.

Confession #143: Although I feel the most at home in my kitchen, I am not usually much of a baker.

I mean – I can follow a recipe…but coming up with my own cake, muffin, or cookie recipe usually takes me a million tries.  Especially because there is definitely a learning curve for gluten and dairy free baking.

Overhead photo of a loaf of healthy banana bread with chocolate chips cut into a couple slices, on a parchment lined wooden cutting board.

That’s why this banana bread is such an enigma.

I mean, I decided to make it on a total whim.

It was cold.  We didn’t have plans.  I had ripe bananas.  And so we gave it a whirl…using the ingredients I had on hand.

Ingredients for Healthy Banana Bread

These are the ingredients I used to make this bread:

  • 1 ¾ cups gluten-free all purpose flour – you can sub whole wheat pastry flour, regular whole wheat flour, or even oat flour for this.  Do not use almond or coconut flour as they will not turn out. 
  • 1/3 cup of unsweetened applesauce  – you can sub coconut oil of you don’t have applesauce
  • 1/3 cup honey or maple syrup – either works great! 
  • 2 eggs – I haven’t tried this without eggs or with an egg replacer
  • 1 rounded cup mashed ripe bananas (about 3 medium or 2 large bananas – and get them super ripe and sweet)
  • ¼ cup unsweetened vanilla almond milk – you can sub any milk that you have here
  • 1 teaspoon gluten-free baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • optional mix-ins: 1/2 cup dairy free chocolate chips – I used Enjoy Life mini chips

I didn’t take any in process pics because I honestly had no idea how it was going to taste…especially since I made a last minute decision to ditch the butter.

Overhead photo of two eggs in a glass bowl on a blue and white striped kitchen towel, three bananas, and a stand mixer on a wooden surface.

I will admit to staging this photo after I knew the bread was going to be on the blog. 😉

I debated using coconut oil, but then I thought about how delicious banana bread is with peanut butter drizzled over top.  And so in an effort to hoard the all teaspoons, I went with unsweetened applesauce at the last minute…which I squeezed out of my son’s applesauce pouch, lol.

And while I love to bake with almond flour, I decided to use Bob’s Red Mill 1-1 Gluten-free all purpose flour for this one to keep it easy to sub for all the Gluten folks out there! You can sub whole wheat pastry flour or regular whole wheat flour- it will turn out great! 

High angle photo of a loaf of healthy banana bread on a parchment lined wooden surface

Anyway – enough about my process…let’s talk about the end result.

Omg, you guys…this bread is so freaking dreamy delicious and rivals any other gluten and sugar filled banana bread that I’ve ever had.  It’s the kind of bread you wrap up and give as a present.  Or make for your BFF when she comes to visit.  Or give to the new mom in your neighborhood.  It’s totally giftable.

Can I freeze Gluten Free Banana Bread?

Yes!  I’ve even been known to hide a slice or two in the back of the freezer. Shhh! Don’t tell the rest of my family!

Overhead photo of a loaf of banana bread with a few slices already cut. There is a little hand sneaking in trying to take a chocolate chip from the bread. Three bananas are off to the side of the parchment lined wooden surface.

It was so good, that most of my photos have tiny fingers in them…because my kids were literally begging to eat it.  To the point that I finally gave in and we ate pieces of banana bread right on the living room floor where I was attempting a quick photoshoot.

I thought about taking new pics for you all, but thanks to the wonderful readers on my Facebook page who talked me out of it, I decided to just post the recipe so you can get baking asap!

Overhead photo of a child's hand sneaking a chocolate chip from a slice of gluten free banana bread drizzled with melted peanut butter.

What are the 21 Day Fix container counts for this Healthy Banana Bread?

I used chocolate chips for ours, so my bread is a treat swap…but if you stir in some walnuts or raisins, you can eat this bread for breakfast and not use up a treat.  It’s super low in sugar, so it’s perfectly on plan to eat this way every day!  I’l explain how to count these different options in the recipe card below!

WHAT IS A SWEETENER TEASPOON THAT IS IN THE RECIPE CARD?

While on the 21 Day Fix/Ultimate Portion Fix Autumn gives us clear rules about what we can use our teaspoons on- oils, nut butters, mayo, and butter.  BUT in the “tea and coffee bar” section of the program materials, Autumn says you can have 1-2 tsp of things like maple syrup or honey in 1-2 cups of coffee per day.

She does not, however, count these sweeteners in her recipes.  I have begun to note it in my newer recipes because I think it’s important to keep in mind.  While there’s a little bit of gray area here, I am hoping this provides some clarification.  So, since I only use the tiniest bit of sweetener in my coffee each morning, I’m comfortable using some of the “leftover” sweetener teaspoons throughout my day.

 

Overhead photo of sliced banana bread with white circle in the bottom right corner. In the circle is the text overlay- 21 Day Fix Banana Bread | Gluten Free | Dairy Free

Looking for other Gluten Free desserts like Gluten Free banana bread?

Gluten Free Chocolate Cake with Peanut Butter Frosting [Grain free | Dairy Free | 21 Day Fix]

Healthy Banana Oatmeal Blender Muffins [Gluten-free | Dairy-free ] | 21 Day Fix Blender Muffins [Weight Watchers]

Gluten Free Chocolate Chip Zucchini Muffins [ Dairy-free] | 21 Day Fix Zucchini Muffins

Healthy Instant Pot Apple Crisp | Gluten-free Apple Crisp

Healthy Instant Pot Peach Crisp [Gluten-free | Dairy Free]

Healthy Pumpkin Oatmeal Banana Bread | 21 Day Fix Pumpkin Oatmeal Banana Bread [Gluten-free/dairy-free]

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21 Day Fix Banana Bread| Confessions of a Fit Foodie

Healthy Banana Bread

★★★★★ 5 from 4 reviews
  • Author: Nancylynn
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices 1x
  • Category: Breads
  • Method: Bake
  • Cuisine: American
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Description

So dreamy delicious, this Gluten free Banana Bread is also dairy free, refined sugar free, and oil free.  This Healthy Banana Bread is 21 Day Fix Approved too…but rivals even the best unhealthy banana breads of my past.


Scale

Ingredients

  • 1/3 cup of unsweetened applesauce
  • 1/3 cup honey or maple syrup
  • 2 eggs
  • 1 rounded cup mashed ripe bananas (about 3 medium or 2 large bananas – and get them super ripe and sweet)
  • ¼ cup unsweetened vanilla almond milk
  • 1 teaspoon gluten-free baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 ¾ cups gluten-free all purpose flour (or sub whole wheat pastry flour or regular whole wheat flour)
  • optional mix-ins: 1/2 cup dairy free chocolate chips (I used mini chips),

Instructions

  1. Preheat oven to 325 degrees Fahrenheit and line a 9×5-inch loaf pan with parchment paper or grease well with coconut oil or coconut oil spray.
  2. In a large bowl, whisk the applesauce and honey together together. Add the eggs and beat well, then whisk in the mashed bananas and almond milk.
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Then fold in the flour, mixing just until the batter is combined.
  4. If you’re adding any additional mix-ins, gently fold them in now.
  5. Pour the batter into your prepared loaf pan and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Notes

Makes 8 slices
1 slice of bread with chocolate chips as a mix in = 1 yellow treat swap, 1/2 purple
1 slice of bread with walnuts = 1 yellow, 1/2 purple, 1/2 blue, 2 SWEETENER tsps
1 slice of bread with raisins = 1 yellow, 2/3 purple, 2 SWEETENER tsps
1 slice of bread with no mix ins = 1 yellow, 1/2 purple, 2 SWEETENER tsps


Nutrition

  • Serving Size: 1 slice

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

Two photo collage with text overlay- Gluten Free | Dairy Free | Healthy Banana Bread | 21 Day Fix | WW | Kid Friendly; Top photo is one slice of banana bread topped with drizzled peanut butter with a child's hand picking out a chocolate chip; bottom photo- overhead photo of sliced banana bread.

 

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Filed Under: All Recipes, Breakfast, Chocolate, Cooking Method, Courses, Dairy-Free, Desserts, Diet, GF + DF, Gluten-Free, Ingredient, Kid-Friendly, Stove + Oven, Vegan + Vegetarian

Reader Interactions

Comments

  1. Melany says

    April 21, 2018 at 1:46 am

    Hi! Would subbing coconut flour work?
    Thx!

    Reply
    • Nancylynn says

      April 21, 2018 at 1:58 am

      Not for this recipe…I am sorry!!

      Reply
  2. Anna Willis says

    April 21, 2018 at 2:07 am

    Yay!!! So glad we talked you into sharing right away! Cannot wait to try this! I have bananas that seriously need something to do ? and now I have the perfect thing for them ?

    Reply
    • Nancylynn says

      April 21, 2018 at 3:00 am

      Yay! Let me know what you think! And just a PS – I have another fun banana recipe coming, so if you have extra, slice and freeze :). Thanks again for the pep talk yesterday! <3

      Reply
  3. Lauren Moran says

    April 22, 2018 at 10:02 am

    How do I make the unsweetened apple sauce? Can’t wait to try this recipe!

    Reply
    • Nancylynn says

      April 22, 2018 at 11:38 am

      I just used store bought unsweetened applesauce!

      Reply
  4. Steph says

    April 22, 2018 at 8:42 pm

    Only need a few items to make this! Yummy!

    Reply
  5. Penny says

    April 22, 2018 at 10:38 pm

    Can I swap coconut oil for the applesauce?

    Reply
    • Nancylynn says

      April 22, 2018 at 10:39 pm

      Yes!

      Reply
  6. Christine says

    April 23, 2018 at 5:01 pm

    This is DELICIOUS! I need some help with container count though. I calculate 3/4 of a yellowper serving of flour and 2 tsp of honey/maple syrup per serving. I know that Autumn recommends counting anything over 1 tsp of honey as a yellow, so would 8 servings each contain at least 2 yellows?

    Reply
    • Nancylynn says

      April 23, 2018 at 5:14 pm

      Are you talking about 80 Day Obsession or 21 Day Fix? For the Fix, It’s almost a full yellow per serving, so I did round up. But it’s 2 sweetener teaspoons…and we can have up to four of these a day for “free.” Doe this make sense? And so happy you love it!

      Reply
  7. Stacey Petrikas says

    May 15, 2018 at 11:57 am

    Very good recipe, and kid approved, too! I had everything on hand except gluten free flour, or any flour for that matter. Anyway, I put some old fashioned oats in my food processor and made oat flour. Worked beautifully in this recipe. I also poured my batter into a muffin tin (12 muffins – so a serving for the fix portions would be 1.5 muffins) and that worked very well, too. Thanks for this recipe, and I’ll definitely be checking out your other recipes.

    Reply
    • Nancylynn says

      May 20, 2018 at 2:53 pm

      That’s AWESOME!

      Reply
    • Constance says

      August 23, 2020 at 10:48 pm

      I made the coconut oil, honey version of this recipe, used coconut milk instead of almond milk, added 1 tablespoon of organic unsweetened cocoa cocoa powder and went with the suggestion of adding dairy free chocolate chips and OMG THIS WAS AMAZING! I did a muffin version so that I could control the portion size and put them in the freezer. Baked at 350 for 20 mins and got 16 muffins out of the batter. THIS IS A CRAVING KILLER! I’m so happy to have found a healthier craving killer that actually works. This will be my new go to!

      ★★★★★

      Reply
      • Nancylynn says

        August 24, 2020 at 8:20 pm

        You made my whole day! Thank you for such a great review! ❤️

        Reply
  8. Amy says

    May 27, 2018 at 7:25 pm

    Can you substitute pumpkin purée for the applesauce?

    Reply
    • Nancylynn says

      May 29, 2018 at 3:10 pm

      I’m not sure – I haven’t tried it! But it sounds yummy!

      Reply
  9. Tricia says

    August 1, 2018 at 2:59 am

    How would normal mini chocolate chips work? I couldn’t find non dairy so I subbed regular mini chocolate chips ?

    Reply
    • Nancylynn says

      August 1, 2018 at 3:05 am

      They would count the same way – no worries!

      Reply
  10. Elissa says

    August 26, 2018 at 8:34 pm

    Can you sub almond flour for wheat

    Reply
    • Nancylynn says

      September 6, 2018 at 6:43 pm

      I haven’t tried this…I believe a reader of mine did and she needed to cook it for a long longer.

      Reply
  11. Melissa says

    August 27, 2018 at 3:21 pm

    Do you know what the container counts would be for 80DO? I don’t know how to convert the sweetener portions, since 80DO doesn’t have those.

    Thanks!

    Reply
    • Nancylynn says

      September 6, 2018 at 6:42 pm

      This would be a great refeed option for 80 Day, actually!

      Reply
  12. Ellie says

    January 20, 2019 at 3:18 pm

    Question for you…I don’t have vanilla almond milk. Think it would work with original unsweetened?

    Reply
    • Nancylynn says

      January 20, 2019 at 3:24 pm

      Yes! Add a little extra vanilla extract!

      Reply
  13. Nicole says

    June 11, 2019 at 12:31 pm

    I made 12 regular size muffins, how would I calculate for them?

    Reply
    • Nancylynn says

      June 12, 2019 at 8:52 pm

      Awesome! What flour did you use? Did they come out good? I would count each one as 2/3 yellow and 1/3 purple

      Reply
      • Nicole Traini says

        June 12, 2019 at 9:55 pm

        I used gluten free flour, they turned out great. My kids enjoyed them too

        Reply
  14. Jen says

    April 29, 2020 at 3:48 pm

    Is the flour a 1:1 ratio if using whole wheat?

    Reply
    • Nancylynn says

      April 29, 2020 at 6:30 pm

      Yup!

      Reply
  15. MyKetoPartner says

    April 30, 2020 at 11:04 pm

    That is a great banana bread!

    Reply
  16. Jill says

    May 22, 2020 at 4:54 am

    This is one of my favorite banana bread recipes! Unfortunately I now have gestational diabetes and have to count carbs. Do you know how many would be in a serving?

    ★★★★★

    Reply
    • Nancylynn says

      June 11, 2020 at 1:06 am

      Myfitnesspal is a great place to find this type of information!

      Reply
  17. Erin says

    August 2, 2020 at 4:01 pm

    Do you know how long I should bake this recipe if I am making muffins instead? Thanks!

    Reply
    • Nancylynn says

      October 17, 2020 at 12:28 pm

      I would begin checking at 18 -20 minutes by sticking in a toothpick to see if it comes out clean!

      Reply
  18. Amy says

    October 24, 2020 at 2:41 am

    OMG!!! This is so good I can hardly believe it’s healthy!! Kid, husband, and MIL approved!! I used coconut oil, all purpose flour (all I had in hand), honey and walnuts! So so so good!!! Thank you!!!

    ★★★★★

    Reply
    • Nancylynn says

      October 25, 2020 at 6:33 pm

      This is amazing! Thank you!

      Reply
  19. Tracey Giambertone says

    December 13, 2020 at 2:20 am

    Woooow!! This is absolutely delicious!! It is sooooo moist & yummy. I added walnuts, chocolate chips, chia seeds, ground flax seeds, & collagen..and it needed no adjustments. Fantastic recipe! I will definitely make again…and again..and again. 🙌❤️

    ★★★★★

    Reply
    • Nancylynn says

      December 18, 2020 at 8:11 pm

      Thank you soo much for this comment!! Your additions sound so yummy, thanks for trying it!

      Reply
  20. Shaina Burbulak says

    January 13, 2021 at 7:22 pm

    Just made it this with gluten free flour. Followed to a T or so I thought. But ended up alittle gummy 🤷🏻‍♀️. Would you happen to know what could guess that. Still has good flavor. Just texture is off.
    Thank you! <3

    Reply
    • Nancylynn says

      January 21, 2021 at 5:51 pm

      I’m not totally sure without being right there in the kitchen, but two theories- 1.) It can happen when the dough is over-mixed. Be careful to mix just until ingredients are combined. 2.) Not all GF flours are created equal. It could be that a different brand yielded different results. Sorry to hear the texture didn’t come out just right! Glad the flavor was good though!

      Reply

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