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Gluten Free Banana Bread (Paleo, Vegetarian)

loaf of grain free banana bread sliced on a cutting board
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I’ve made my fair share of banana bread recipes since going grain and dairy free, and, honestly, none of them have been anywhere close to as good as my grandmother’s old recipe using wheat flour. In fact most of them have been either soggy and dense or dry and bland.

Since winter has me indoors more and in the mood to bake, I decided it was high time to figure out how to make a grain free banana bread as light, sweet and rich as the one Grandma taught me how to make. And so I did…

The secret to good texture in grain free baked goods is choosing the right flour, or more often, the right combination of flours. This recipe uses three different flours to keep the bread from being too soggy, eggy or dense. It is also vegetarian, GAPS adaptable and Paleo friendly!

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loaf of grain free banana bread sliced on a cutting board

Gluten Free Banana Bread

This recipe for grain free banana bread is light, sweet and rich. It's also vegetarian, GAPS adaptable and Paleo friendly!
Print Pin
CourseBreakfast, Dessert, Snack
CuisineGAPS, Gluten Free, Paleo, Vegetarian
Keywordbanana bread
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings8 slices
Calories246kcal

Ingredients

Instructions

  • Preheat oven to 350° F/175° C.
  • Using a whisk or fork, mix all the dry ingredients together.
  • In a separate bowl, mix all the wet ingredients together, and then mix them into the dry ingredients. If needed, you can use a stick blender or mixer to ensure the batter is well blended.
  • Oil or butter the baking pan. Add the batter to a baking dish.
  • Bake for 35-45 minutes, or until well browned and a knife inserted in the middle of the bread comes out clean.
  • Enjoy!

Nutrition

Calories: 246kcal | Carbohydrates: 27g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 281mg | Potassium: 151mg | Fiber: 4g | Sugar: 16g | Vitamin A: 110IU | Vitamin C: 2.6mg | Calcium: 58mg | Iron: 1.7mg

 

About the author

Dawn Gifford

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

46 Comments

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Recipe Rating




  • This recipe sounds great. I was wondering if I could replace the eggs with chia eggs as I can’t have any eggs?

  • This banana bread is amazing! I am not a big banana bread fan myself, but my husband loves it, so I decided to join the banana bread quarantine club, but wanted it to be grain-free. I tried a few different recipes and this one turned out the best by far. I have made it numerous times over the last couple of months, with some slight variations, and it’s been delicious every time. This is the best banana bread I have ever tasted and that includes traditional recipes. The consistency is superior to that of other grain-free recipes I have tried. The last two times I made it, I substituted liquid allulose for the maple syrup with the same great results. Before I went out and bought some, I substituted corn starch for the arrowroot flour without a problem, but I do prefer it with arrowroot flour. It seemed to improve the consistency a bit. I usually add pecans and chocolate chips and have made this as a loaf, as a square cake and as muffins. All turned out great.

  • I’m not lactose intolerant just wanted to try a grain-free version of the banana bread. Can I still use butter for this recipe instead of the coconut oil and if so how much should I use please ?

  • We didn’t have any arrowroot, so we just skipped it. Sooooooo delicious! We will be making this again. Best “alternative” banana bread we have ever eaten!

  • Thank you for posting this! SO delish & easy!

    It’s the only grain-free banana bread my husband said he could eat over and over again and the only one my kids didn’t realize was “different”! I’ve made it a handful of times and keep going back to this recipe….so happy to find a banana bread recipe I don’t have to feel guilty about eating!

  • This was great! I used egg whites instead of whole eggs, 1/8 CUP DATE PASTE and 1/8 CUP coconut nectar, 2tbs of melted vegan butter and 1 tbs arrow root and a flour blend of coconut, almond, pecan and walnut. It is delicious! Hubby and kids love it. It’s moist but not soggy. Very good.

  • We love this recipe. The bread is moist and delicious. I used 3 bananas, maple syrup, and walnuts. I will make this every time my bananas get too ripe. Thank you Dawn!

  • Is arrow root flour the same as arrow root powder from the spice section? I’d like to to use all the ingredients if I have them as my kids aren’t a huge fan of “too wet” baked goods and I have arrowroot powder :). Thanks so much!

  • Thank u very much for your recipe! I made this today without the arrowroot flour,had some butter that was all ready melted-used this in place of the melted coconut oil, added enjoy life dark choc morsels and a tsp of vanilla extract. It turned out so YUMMY! I used maple syrup, but look forward to trying the date paste. I will be making this again tomorrow and will try adding some cinnamon like someone had suggested. Thanks again.

  • This was friggin good ! Thanks for sharing. Added a bit of cinnamon and vanilla essence. Used date syrup. Turned out very moist and tasty

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  • Dawn, this recipe sounds and looks delicious, how could it not taste heavenly with these ingredients! Rebecca @Natural Mothers Network x

  • Looks fantastic!!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from vegetarianmamma.com

  • This makes a really small loaf! Can it be doubled? I really don’t want to use my big oven just to make a tiny amount. Thanks for any help you can give!

    • Hi Carole, did you try doubling the recipe and how did it turn out? This looks like a great recipe and I have lots of ripe bananas and would like to make a bigger loaf.

  • Hi Dawn,
    We will just love this Banana Bread, it looks awesome! Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • This banana bread is amazing! I am not a big banana bread fan myself, but my husband loves it, so I decided to join the banana bread quarantine club, but wanted it to be grain-free. I tried a few different recipes and this one turned out the best by far. I have made it numerous times over the last couple of months, with some slight variations, and it’s been delicious every time. This is the best banana bread I have ever tasted and that includes traditional recipes. The consistency is superior to that of other grain-free recipes I have tried. The last two times I made it, I substituted liquid allulose for the maple syrup with the same great results. Before I went out and bought some, I substituted corn starch for the arrowroot flour without a problem, but I do prefer it with arrowroot flour. It seemed to improve the consistency a bit. I usually add pecans and chocolate chips and have made this as a loaf, as a square cake and as muffins. All turned out great.

  • I can’t wait to try this recipe, I just pinned it so I can make it later this week! My last attempt at a grain free sweet bread was a VERY crumbly zucchini bread so I’m excited to have a recipe that will work!

  • Wow! Thanks for figuring out how to come up with a similar loaf to a wheat flour one. The “too dense” or “too wet” or “too crumbly” complaints are the ones I typically have had with gluten-free baking, so I had pretty much given up. This recipe, however, makes me think that perhaps I could try again. 🙂

    Thanks so much for sharing it in this week’s Thank Goodness It’s Monday carnival, too. I’ve pinned it on our “Thank Goodness It’s Monday” Pinterest page, as well. 🙂

    Blessings!
    Kresha from NourishingJoy.com

  • This looks super yummy! I thought for awhile that I was going to have to go glutton free and wondered how in the world I would keep my bread. Now I know that there are options out there- in case it ever comes up again.

    Thanks for sharing at our Healthy Tuesdays Blog Hop–
    Kerry from Country Living On A Hill

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