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Gluten Free and Refined Sugar Free Banana Bread

This gluten-free banana bread is a wholesome, naturally sweetened loaf made with ripe bananas, coconut sugar, and a gluten-free flour blend. It’s moist, tender, and full of rich banana flavor, with optional cinnamon and toasted nuts for extra depth. The recipe is simple and customizable, using pantry staples and offering dairy-free and nut-free options. It bakes in about an hour and works beautifully for breakfast, snacks, or lunchboxes. 
Print Recipe
Prep Time:20 minutes
Cook Time:45 minutes

Ingredients

  • 2 cups mashed ripe bananas
  • 8 tablespoons melted butter
  • 2 large eggs
  • 1/2 cup coconut sugar you could use brown sugar but that would eliminate it being refined sugar free
  • 1/4 cup maple syrup
  • 1 tablespoon sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose gluten-free flour blend my favorite is Arrowhead Mills 1 to 1 Blend
  • 1 teasppon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon guar gum omit if your flour blend already includes a binder like xanthan or guar gum
  • 1 teaspoon ground cinnamon optional
  • 1/2 cup finely chopped toasted pecans or walnuts

Instructions

  • Preheat the oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
  • Mash the bananas in a large mixing bowl using a fork or potato masher until mostly smooth. Measure to ensure you have 2 full cups.
  • Add the wet ingredients: Stir in the melted butter, eggs, coconut sugar, maple syrup, sour cream and vanilla. Whisk or mix until smooth and well combined.
  • Combine the dry ingredients: In a separate medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon (if using), and guar gum (only if your flour blend doesn’t already include a binder).
  • Mix the batter: Gradually stir the dry ingredients into the wet mixture. Mix just until combined—do not overmix, as it can make the bread dense.
  • Fold in the nuts: Gently stir in the toasted pecans or walnuts. You can reserve a tablespoon to sprinkle on top for a rustic finish, if desired.
  • Pour into the pan: Spread the batter evenly into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 55–65 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent with foil during the last 15 minutes.
  • Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing. This helps the bread set up and slice cleanly.
  • Storage Tip: Wrap cooled banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, slice and freeze individual pieces—wrap in parchment and place in a freezer bag for easy grab-and-go breakfasts.
Servings: 12