Name: Gluten Free No Sugar Banana Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 6 Bananas (Fresh bananas or frozen bananas ); 278 Grams Bob’s Red Mill 1-1 Gluten Free Flour; 5 Grams Baking Soda; 2 Grams Salt; 2 Grams Vanilla; 45 Grams Olive Oil; 2 Eggs

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This gluten free banana bread, with no added sugar, is the perfect choice for breakfast or snacking. With a moist, tender crumb and natural sweetness from ripe bananas, it’s a deliciously wholesome treat you can enjoy any time of day. Whether you’re looking for a healthier option or simply love the classic taste of banana bread, this recipe delivers on both flavour and texture, making it an ideal go-to for a satisfying, guilt-free indulgence. Perfect on its own or with a spread of butter, it’s a versatile and a nourishing to use up a freezer full of bananas.

Roasted bananas

This gluten free banana bread has no sugar added. This is possible because we roast the bananas in the oven and then use the roasted bananas and their juices in the recipe.

I find the best bananas to use for this recipe are ones from the freezer, OR bananas that are yellow and begin to have spots on them.

Ingredients

This recipe uses very simple ingredients.

Bob’s Redmill 1-1 Gluten Free Flour
Bananas: The star ingredient in this recipe. You can use fresh or frozen bananas.
Baking Soda
Olive Oil: I use olive oil in this recipe because I like the neutral tasting oil and I always have it in my pantry. I have also used canola oil and that works just as well.
Eggs
Vanilla
Salt

How did I come up with this recipe?

If you know me, you know that I HATE bananas. The smell, the taste, the texture, everything. However, my husband likes them. He will buy bananas, not finish them all and then throw them into the freezer. Our freezer had a couple bananas that were getting in the way, so I needed to find a way to use them. Letting the frozen bananas thaw seemed weird, and not something I wanted to deal with. That I could peel the frozen bananas, throw them into the oven to roast them, and I didn’t need to add any sugar because of the natural sugars being pulled out of the bananas.

The rest is history. It is a recipe that I make specially for my husband. So this is a recipe that was made from true love!

Storing

This gluten free banana bread stays moist and delicious for a couple of days. It is best eaten the same day when it is slightly warm still with a little bit of butter on top.

If you wrap the banana bread up, it will last 3-5 days until it starts to go stale.

I have never frozen this banana bread, but I would imagine if you waited until it was fully cooled, cut it in slices with parchment paper between them and froze them, it would last. Then I would take out a slice from the freezer, add a bit of butter to the top and microwave it for 30 seconds. You just need it to warm, so check it after 30 seconds and then add more time if it not defrosted.

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