I seriously do not think it is possible for me to be any more excited about this gluten free banana bread recipe.
Before I get into how amazing it is, I must share the little story of how it came about…
Gluten Free Banana Bread Recipe was Born Out of Necessity
As much as we love sugar-laden banana bread that tastes more like cake, I have been desperate to create a healthy recipe. As our kids need more nutrients to fuel their day, this gluten free banana bread recipe needs to be hefty.
With growing kids and a busy schedule, I wanted to create a recipe packed with nutrition. That also tasted good and didn’t have refined sugar. An easy recipe that I could make over the weekend and grab and go during the week. Believe it or not, this recipe does it all.
This recipe has the health benefits of using several bananas in one loaf paired with the incredible benefits of coconut oil. Then, we skipped the eggs and used plant-based creamy milk. This loaf of gluten free banana bread is hearty, nutritious and tastes better than the classic loaf recipe.
Boost Your Bread with Superfoods!
In addition to being tasty and convenient, the recipe is loaded with superfoods and super nutrition. It is dairy, gluten and egg free too, so it’s also a good recipe for those who have food sensitivities or allergies.
If you follow Clean Cuisine regularly then you already know all about my love for many of the ingredients in the gluten free banana bread recipe, including flaxseeds, maca, and hemp seeds. What may be new to you, is that this recipe is using gluten free whole grain flour AND sorghum flour.
Introduction to Sorghum Flour
Gluten free whole grain flour is one of the easiest switches we’ve made to ensure we’re still eating whole grain without the wheat! In order to really pack in the nutrients, I’ve created a flour blend with the gluten free flour and sorghum flour.
With the potential to be the next big gluten free grain, sorghum is an ancient grain with plenty of nutrition perks. It is high in fiber, iron and a good source of plant protein. Sorghum is also rich in anti-aging and anti-inflammatory antioxidants and phytonutrients. And, because sorghum is grown from traditional hybrid seed and does not contain biotechnology traits, it is always non-GMO. Plus, it has a mild, sweet flavor, which is perfect for the gluten free banana bread recipe!
Paired with perfectly ripe bananas, you are definitely ready to try out this banana bread recipe.
4 Easy Steps to Perfect Gluten Free Banana Bread
#1: Combine the ground flaxseed and plant-based milk to create a gel-like substance. This is essentially the binding to hold the bread together since we are not using any pastured eggs.
#2: In a medium sized bowl combine the flours, powder, salt and maca.
#3: In a blender, add the liquid ingredients and ripe bananas and then combine with the flour mixture.
#4: Add the banana bread dough to a prepared bread baking pan and bake for 55-60 minutes.
Want simple replacements? Check the bottom of the Gluten Free Banana Bread recipe card for options.
Turn this Recipe into Muffins
It’s so easy to make a smaller loaf of bread and 6 muffins. I don’t care to have my oven on for 1 hour during warmer months. I tend to make a short loaf of bread along with 6-8 muffins instead.
To do this, just add 1/2 of the gluten free banana bread recipe dough into a Stone Loaf Pan. This stoneware is non-toxic and sustainable. I’ve had the same one for over 20 years and it hasn’t failed me yet! Learning more about safe and healthy stoneware here.
Then, for the muffins, I use a large 3 tablespoon scoop to add the remainder of the dough split into 6 large muffins or 8 medium-sized muffins. Bake for about 15 minutes, checking to make sure you don’t overcook them.Print
Gluten Free Banana Bread recipe
Gluten Free Banana Bread recipe made with hemp seeds, flax, maca and gluten free flour. Save your eggs, milk and sugar for another recipe!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Bread
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
EGG-FREE SUBSTITUTE is made with ground flaxseeds and water or hemp milk. (or you can use 2 pastured eggs):
- 2 tablespoons ground flaxseeds
- 5 tablespoons water or hemp milk or nut milk
- 1 1/2 cups ripe bananas, mashed
- 1/2 cup coconut sugar
- 1/3 cup extra virgin coconut oil, melted
- 1 teaspoon vanilla
- 1 1/2 cup like this one from King Arthur
- 1/2 cup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon unrefined salt
- OPTIONAL: 2 tablespoons maca powder
- OPTIONAL: 1/2 cup hemp seeds
- OPTIONAL: 1/2 cup walnuts, chopped
- OPTIONAL: 1/2 cup dairy free chocolate chips
- OPTIONAL: 1 ripe banana for topping
- Preheat oven to 350 degrees. Lightly grease a 9 x 5 x 3 -inch baking pan with oil.
- To make the egg substitute for this gluten free banana bread, mix the ground flaxseeds and hemp milk together in a small dish. Set aside for 3-4 minutes to gel. (Can be replaced with 2 pastured eggs.)
- In a medium sized bowl, mash the bananas very well. Add the flaxseed/milk mixture, coconut sugar, coconut oil and vanilla. Combine until well mixed.
- In a large mixing bowl, mix together the flours, baking powder, baking soda, salt, maca and hemp seeds, if using.
- Add the banana mixture to the large bowl and stir until just combined. Be careful to not over stir. Add the chopped walnuts and/or chocolate chips, if using. Pour the mixture into prepared bread pan.
- OPTIONAL: Cut the additional banana in half and roll it in coconut sugar. Push down onto the bread dough.
- For a full loaf, bake for 55 to 60 minutes, or until the top is lightly browned and a toothpick inserted in the middle comes out clean. Transfer loaf to a wire rack and let cool before serving. For gluten free banana bread muffins, bake for 20-25 minutes.
- Don’t have enough bananas? Substitute with apple sauce.
- Would rather use eggs? Go ahead and use 2 pastured eggs to replace both the ground flaxseed and milk mixture.
- Not sure about hemp milk? You can use any other nut- or plant-based milk. Try our almond milk or coconut milk.
- If you don’t have sorghum flour, you can replace this with either 1/2 a cup more of gluten free flour or finely ground almond flour.