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.
The Best Healthy Gluten-Free Banana Bread: Dairy-Free, Oil-Free, & Refined Sugar-Free!
Welcome to a recipe that will change your perception of healthy baking forever. This isn’t just any banana bread; it’s a game-changer. Imagine a loaf that’s incredibly moist, perfectly sweet, and bursting with flavor, all while being completely gluten-free, dairy-free, oil-free, and free from refined sugars. Yes, it sounds too good to be true, but I promise you, this healthy banana bread recipe delivers on every single promise. It’s so good, in fact, that it easily competes with, and often surpasses, the most indulgent, traditional banana breads from my past.
For years, I’ve had a confession: I adore my kitchen, but baking has always been more of a challenge than a comfort zone. While I can meticulously follow a recipe, creating my own cake, muffin, or cookie sensation usually involves countless attempts and a fair share of culinary mishaps. This learning curve becomes even steeper when venturing into the world of gluten-free and dairy-free baking, where textures, binders, and moisture levels can be incredibly tricky to master. That’s precisely why this particular banana bread recipe feels like such a triumph – a delightful enigma in my baking journey.
The Story Behind This Unforgettable Banana Bread
This recipe was born out of pure spontaneity, a true “whim” that led to unexpected deliciousness. One chilly afternoon, with no plans on the horizon and a counter full of perfectly ripe bananas just begging to be used, I decided to dive into an impromptu baking session. I gathered the ingredients I had readily available, not truly expecting the magic that was about to unfold. Little did I know, this casual experiment would result in a banana bread so remarkably good, it would earn a permanent spot in my recipe rotation and, hopefully, yours.
In the spur of the moment, I made a crucial decision that would define the health profile of this bread: I opted to ditch butter entirely. I briefly considered coconut oil, a common healthy fat substitute, but then a different craving struck me – the irresistible thought of warm banana bread drizzled with rich peanut butter. In an effort to “hoard” those precious healthy fats for later enjoyment, I made a last-minute swap, reaching for unsweetened applesauce instead. A quick squeeze from one of my son’s applesauce pouches, and the decision was made! This choice proved to be a stroke of genius, contributing to the bread’s incredible moisture without adding any extra oil.
When it came to flour, I decided to keep things straightforward and accessible. Instead of my usual almond flour, which I love for many recipes, I chose Bob’s Red Mill 1-to-1 Gluten-Free All-Purpose Flour. This blend is fantastic for its ease of use and ability to mimic traditional wheat flour in baking. It ensures that this recipe is easily adaptable for anyone avoiding gluten, and it also performs beautifully with whole wheat pastry flour or regular whole wheat flour if gluten isn’t a concern for you. This versatility means almost anyone can enjoy a slice of this wholesome treat!
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Ingredients for Truly Healthy Banana Bread
Creating this delicious, healthy banana bread starts with a thoughtfully curated list of ingredients, each playing a vital role in achieving that perfect texture and flavor while adhering to our health goals. Here’s a closer look at what goes into this amazing loaf:
- 1 ¾ cups gluten-free all-purpose flour: This is your base. A 1-to-1 gluten-free baking blend is highly recommended for ease and consistency. Brands like Bob’s Red Mill 1-to-1 work wonderfully. If you don’t need it to be gluten-free, you can substitute with whole wheat pastry flour or regular whole wheat flour for added fiber and nutrients. Important: Do not use almond or coconut flour, as their absorbency and binding properties are very different and will not yield the desired result.
- 1/3 cup of unsweetened applesauce: This is our secret weapon for keeping the bread oil-free and incredibly moist. Applesauce acts as a natural fat replacer, adding subtle sweetness and binding the ingredients without the need for butter or oil. If you don’t have applesauce, coconut oil can be used as a substitute, but it will change the “oil-free” aspect.
- 1/3 cup honey or maple syrup: These natural sweeteners provide the perfect amount of sweetness without any refined sugars. Both honey and maple syrup work beautifully, each imparting a slightly different nuanced flavor profile. Use whichever you prefer or have on hand.
- 2 eggs: Eggs are crucial for structure and binding in this recipe. They help create a light, fluffy texture. I haven’t tested this recipe with egg substitutes, so I can’t guarantee the same results without them.
- 1 rounded cup mashed ripe bananas: The star of the show! This usually equates to about 3 medium or 2 large bananas. The riper your bananas are (think brown spots all over), the sweeter and more flavorful your bread will be. They also contribute significantly to the bread’s moistness and natural sweetness.
- ¼ cup unsweetened vanilla almond milk: This keeps the recipe dairy-free and adds a touch of vanilla flavor. Feel free to use any unsweetened milk you prefer, such as oat milk, soy milk, or regular dairy milk if you’re not avoiding dairy.
- 1 teaspoon gluten-free baking soda: This leavening agent is essential for helping the bread rise and achieve a light texture. Make sure it’s fresh for optimal results.
- 1 teaspoon vanilla extract: A classic baking ingredient that enhances all the other flavors and adds a warm, aromatic note.
- ½ teaspoon salt: Salt balances the sweetness and brings out the full flavor of the bananas and spices. Don’t skip it!
- ½ teaspoon ground cinnamon: Cinnamon perfectly complements the banana flavor, adding a cozy, warm spice to every bite.
- Optional mix-ins: 1/2 cup dairy-free chocolate chips: For an extra touch of indulgence, dairy-free chocolate chips (I love Enjoy Life mini chips) are a fantastic addition. You can also explore other mix-ins like walnuts or raisins for different flavors and textures.
During the initial creation of this recipe, I didn’t bother with in-process photos because, honestly, I had no idea how it would turn out. Especially given my last-minute decision to skip the butter and opt for applesauce, the outcome felt like a delicious gamble. That little trick of using applesauce, literally squeezed from my son’s snack pouch, was a spur-of-the-moment choice that proved to be a stroke of genius, contributing to the bread’s incredible moistness and ensuring it remained oil-free.
And while I often bake with almond flour for its unique properties and nutrient profile, for this particular recipe, I intentionally chose a 1-to-1 gluten-free all-purpose flour. My goal was to make this bread as accessible as possible, allowing for easy substitutions for those who aren’t gluten-free but still want a healthier alternative. Using whole wheat pastry flour or even regular whole wheat flour will yield wonderful results, ensuring everyone can enjoy this wholesome treat.
The End Result: A Gift-Worthy Loaf of Deliciousness
Enough about the process – let’s talk about the incredible end result. Oh my goodness, friends, this bread is beyond dreamy. It’s rich, flavorful, and so satisfying that it truly rivals any traditional, gluten and sugar-laden banana bread I’ve ever tasted. This is the kind of bread that inspires sharing: bake a loaf and wrap it beautifully as a thoughtful gift, prepare it for your best friend’s visit, or bring it to a new mom in your neighborhood. It’s inherently giftable, a comforting gesture that speaks volumes.
Can I Freeze Gluten-Free Banana Bread?
Absolutely, yes! This gluten-free banana bread freezes beautifully, making it perfect for meal prepping healthy snacks or having a treat ready whenever a craving strikes. I’ve even been known to stash a slice or two in the back of the freezer, just for myself. Shhh! Don’t tell the rest of my family! To freeze, ensure the bread is completely cooled. You can wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or airtight container. A whole loaf can also be wrapped in multiple layers of plastic wrap and then foil. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or gently warm a slice in the microwave or toaster oven for that freshly baked taste.
This bread was so universally adored that many of my photos feature tiny hands attempting to sneak chocolate chips (or entire pieces!). My kids were literally begging to eat it before I could finish my photoshoot. Eventually, I gave in, and we enjoyed slices right there on the living room floor, mid-session. I considered retaking all the pictures for the blog, but thanks to the wonderful readers on my Facebook page who convinced me otherwise, I decided it was more important to share this recipe with you all as quickly as possible. You deserve to get baking right away!
What are the 21 Day Fix container counts for this Healthy Banana Bread?
For those following the 21 Day Fix or Ultimate Portion Fix program, this banana bread is a fantastic addition to your healthy eating plan! With chocolate chips as a mix-in, one slice counts as a YELLOW treat swap. However, if you opt for walnuts or raisins, or enjoy it plain, it can be a perfectly on-plan breakfast or snack without using up your treat swap. This bread is intentionally low in added sugar, making it an excellent choice for daily enjoyment. I’ll break down the specific container counts for each variation in the recipe card below, ensuring you can track it accurately!
WHAT IS A SWEETENER TEASPOON THAT IS IN THE RECIPE CARD?
Navigating the nuances of the 21 Day Fix / Ultimate Portion Fix program can sometimes be a bit tricky, especially when it comes to sweeteners. Autumn Calabrese, the program creator, provides clear guidelines for what our daily “teaspoons” should be used for: oils, nut butters, mayo, and butter. However, there’s a specific, often-overlooked detail in the “tea and coffee bar” section of the program materials. She states that you can have 1-2 teaspoons of natural sweeteners like maple syrup or honey in 1-2 cups of coffee per day. This allowance for liquid sweeteners is important to note, as she doesn’t typically account for these sweeteners within her recipes.
I’ve started to specifically call out “sweetener teaspoons” in my newer recipes, including this banana bread, because I believe it’s essential for complete transparency and accurate tracking. While there might be a slight gray area or varying interpretations among Fixers, my personal approach is to utilize these “leftover” sweetener teaspoons throughout my day, especially since I use only a tiny amount in my morning coffee. This allows me to enjoy recipes like this healthy banana bread without feeling like I’m going off-plan or compromising my container counts. It’s about understanding the flexibility within the program to make it sustainable and enjoyable. So, when you see “SWEETENER tsp” in the container counts, know that it refers to this specific allowance for liquid sweeteners.
Baking Tips for the Perfect Loaf
Even though this recipe is incredibly forgiving, a few tips can help ensure your gluten-free banana bread turns out perfectly every time:
- Don’t Overmix: After adding the flour, mix just until combined. Overmixing can lead to a tougher texture, especially with gluten-free flours.
- Ripe Bananas are Key: The browner the bananas, the sweeter and more flavorful they will be, and the moister your bread will turn out.
- Check for Doneness: Every oven is different, so use the toothpick test. Insert a toothpick into the center of the loaf; if it comes out clean or with moist crumbs attached, it’s done.
- Cooling is Crucial: Allow the bread to cool in the pan for at least 10 minutes before transferring it to a wire rack. This helps it set and prevents it from crumbling.
- Customize Your Mix-ins: While chocolate chips are a favorite, feel free to experiment! Chopped nuts (walnuts or pecans), shredded coconut, or dried cranberries are all delicious additions.
Looking for Other Healthy Gluten-Free Treats?
If you’ve fallen in love with this healthy gluten-free banana bread, you’re in luck! My kitchen is full of delicious, health-conscious recipes that don’t compromise on flavor. Here are some other favorites you might enjoy:
- 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]
Healthy Banana Bread
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Ingredients
- 1/3 cup unsweetened applesauce
- 1/3 cup honey or maple syrup
- 2 eggs
- 1 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
- 6 tablespoons raisins
- 10 tablespoons chopped walnuts
Instructions
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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.
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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.
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Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Then fold in the flour, mixing just until the batter is combined.
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If you’re adding any additional mix-ins, gently fold them in now.
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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
21 Day Fix: 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 tsp
1 slice of bread with raisins = 1 YELLOW, 3/4 PURPLE, 2 SWEETENER tsp
1 slice of bread with NO mix ins = 1 YELLOW, 1/2 PURPLE, 2 SWEETENER tsp
WW: 6 points (per slice) [Calculated without any mix-ins]
Nutrition
