Healthy Banana Bread Recipe (Gluten-Free, Dairy-Free & Naturally Sweetened)

This is the banana bread I make when I want something comforting but still clean—no refined sugar and no gluten or dairy. Just real ingredients that don’t spike my blood sugar or leave me crashing an hour later. Takes literally five minutes to put together and in the oven for 50 minutes.

Plus, a man's version of flowers is banana bread so Hal LOVES when I make this for him! 😉

INGREDIENTS

• 2–3 ripe bananas (approximately)

• 2 cups almond flour 

• ¼ cup tapioca flour or arrowroot 

• 1 tsp baking soda 

• Lots of cinnamon 

• ¼ tsp salt 

• 2 eggs, large 

• ¼ cup extra virgin olive oil

• ¼ cup maple syrup (or a bit less, like I do)

• 1 tsp vanilla extract 

METHOD

• Preheat the oven to 350°F (175°C).

• Use extra virgin olive oil to grease the inside of a loaf pan (8.5 x 4.5 inch) and set aside. 

• Mash the bananas with a fork in a mixing bowl. Add the remaining ingredients to the bowl, then use a hand mixer to blend everything together for 30 seconds. Pour the batter into the loaf pan. 

• Peel and slice the fresh banana in half lengthwise, then place it on top of the batter. 

• Cook the banana bread for 50–60 minutes. If the top gets too golden, you can cover it with a piece of aluminum foil. Use a toothpick to test that the banana bread is cooked through.