Gluten Free Banana Bread Recipe

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.

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