Since being diagnosed with Celiac’s disease I’ve had to find gluten free alternatives to some of my favorite foods, like banana bread. And as most of you with Celiac’s disease or a gluten intolerance know, it’s pretty hard to find gluten free foods that actually taste good… but don’t fret! That’s where my gluten free banana bread recipe swoops in to save the day!
This recipe is also relatively low in sugar; having only about 6 net carbs per slice. Which is great for those watching their sugar and/or eating low carb. Scroll down to the bottom of this article for full nutrition facts.
I posted on my Instgram stories that I ate almost the entire loaf in just 2 days… and not surprisingly, so many of you asked me for the recipe to this irresistible banana bread.
A Bit About The Ingredients
I find this recipe works best when you use browning bananas. If you use frozen bananas you will need to add a bit more almond flour because of all the extra liquid will loosen the batter.
If you’re new to gluten free eating you may not have Almond Flour in your pantry, but I find that most grocery stores carry it now. You can also buy it on Amazon HERE.
Another item you may not have in your pantry is unsweetened shredded coconut. Just like with the Almond Flour, I find that most grocery stores will also carry this, but if not, you can buy it HERE on Amazon.
Add Ons/Toppings for Gluten Free Banana Bread Recipe
Feel free to dress up this gluten free banana bread recipe with fun toppings! Some of my favorite toppings and add on’s are chocolate chips, walnuts, and banana slices (place additional slices of banana on top of loaf bread for a really cool look)!
Here is the nutrition information for the entire loaf:
Cal: 4883.5 | Fat: 188 | Carb: 164 | Fiber: 43.5 | Net: 120.5 | Protein: 85
You can get about 20 – half inch slices out of this loaf which would make each slice:
Cal: 244 | Fat: 9.5 | Carb: 8.2 | Fiber: 2 | Net: 6.2 | Protein: 4.5
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