Sugar Free Banana Bread

This sugar free banana bread was given to me by a dear friend and neighbor who has gestational diabetes when she is pregnant.  It is so moist and so sweet! I had no idea it was sugar free.  Best of all it’s also gluten free and dairy free so it fits in perfectly with our family’s needs.

It’s made with coconut flour. I had never, ever used coconut flour, and boy was I impressed! I purchased my gluten free flours in the bulk section at my local Good Earth health food store, but as you can see, they can be purchased on Amazon or anywhere that sells health foods.  They are very healthy for you and are full of healthy fats and complete proteins unlike their wheat counterparts.

Soon after my friend brought me a sample of her bread, I had some bananas that were going brown and decided to make my own sugar free banana bread.  I then brought it to another neighbor who also has gestational diabetes.  She loved it and said it did not raise her blood sugar at all.  Success!

Ingredients (It is ok to double this recipe)

4 very rips bananas

1/3 cup coconut oil (considered the most healthy cooking oil there is – we use it for everything and it’s great!)

1 egg (optional)

1 tsp vanilla

1 1/2 tsp cinnamon

1/2 cup coconut flour

1 1/2 tsp baking soda

1/4 tsp sea salt

Instructions

Mash bananas in your mixer until nearly liquefied.  Add all other ingredients in the order listed, beating slightly after each addition.  Pour into a well greased bread loaf pan and bake at 350 degrees for about 45 minutes.

Cool.  Then slice. Serve with a big dollop of Earth Balance buttery spread OR even better, try my favorite and serve this moist banana bread with a thick layer of peanut butter.  mmmm….  I think I need to make some more, this is making me hungry!

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    • Opal Rabalais on March 18, 2016 at 5:04 pm

    I used baking powder instead of baking soda 3 teaspoons to double the recipe or 1 1/2 for a single loaf. Everything else is just like the recipe calls for. I usually double it and make 2 loaves because they are small.

    • Opal Rabalais on February 25, 2016 at 2:59 pm

    I just tried your recipe and put 5 bananas in it because mine were small. I followed your recipe exactly except for this. I live in a humid area. It came out delicious but a little more moist than desired. I am making another loaf now. The other one didn’t rise much, but it was so delicious that I can’t complain. My husband and grandson are picky eaters and they loved it to. I just sent it to my sister and daughter. This time I made it with 4 bananas and reduced the coconut oil to 1/4 cup. I will let you know how it turns out?

    • Stacy on November 7, 2015 at 10:04 am

    Could you tell me what the nutritional values are for this bread?

    • trish on November 7, 2015 at 7:20 am

    Delicious thanks for sharing*!:)

    • shelley on August 9, 2015 at 11:17 pm

    I just tried to make this exactly how recipe is called for. I cooked it even for up to 1hr15min and it was still runny on the inside.

      • Rachel on August 10, 2015 at 11:38 am

      HI Shelley – I live at high altitude, so maybe the recipe needs to be adjusted with more flour for lower altitude. I’m not sure why but for some people this recipe comes out fantastic and for others, it’s gooey…. not sure exactly why 🙂

        • Theresa on June 9, 2018 at 11:43 am

        Did you use baking powder instead of soda because I thought baking powder help things to rise,am I wrong.

    • Stephanie on March 24, 2015 at 9:32 am

    Just made this and mine is literally about 3/4 inch thick…did not rise at all. I did baking powder…what could be wrong?

    1. Sometimes this has happened to me with gluten free baking (where it doesn’t rise). Either the baking powder was old or the gluten free gods didn’t shine upon you that day. I bet the next time you make it, it will be just fine :).

    • Bree on March 11, 2015 at 2:59 pm

    Just made this today. Sooooo delicious

    1. Yay, so glad you liked it! I want to make it again now 🙂

    • Carol on February 18, 2015 at 12:38 pm

    If you add half a teaspoon of vinegar, it will react with the baking soda to help the bread rise. I tried that today and it didn’t change the taste at all!

      • Rachel on February 19, 2015 at 12:07 pm

      Great idea! Thanks for the tip 🙂

    • sivan on November 13, 2014 at 4:58 am

    Just made this banana bread, but didn’t rise so much. Is it the coconut flour that doeant rise so well?

    1. Mine didn’t rise much either. I think gluten free cooking is kind of finicky. Also, altitude can play a part. Are you at high or low altitude?

    • Trish on March 25, 2014 at 12:26 pm

    When using coconut oil, do you use it in solid or liquid state?

    1. Good question! I melted it in the microwave for about 20 seconds. I feel like it helps incorporate it better, but I am not sure if that is completely necessary.

    • Kassandra on March 1, 2014 at 8:55 am

    Would I be able to make this recipe with normal white flour??

    1. I usually can substitute gluten free flour 1:1, so I don’t see why not!

    • Julie on January 7, 2014 at 10:31 am

    Could you use almond flour instead of coconut flour?

    1. Yes, I think so. Try it and let us know!

    • Betty on October 26, 2013 at 9:40 am

    This is one of my favorite recipes!! Thank you. I’ve been making it weekly but I’ve been making it as a muffin recipe. I use muffin liners and bake for 30 mins at 350 in a convection oven. I’ve just made muffins and added fresh cranberries. Can’t wait for them to cool so I can try them. Oh yeah, I also have been decreasing the coconut oil and increasing the coconut flour because I found it a bit wet. Hope this inspires someone to try something else and let us all know how it goes.

      • Rachel on October 28, 2013 at 12:57 pm

      Wow, thanks so much for the tip Betty, it’s very helpful! Now I’m craving banana muffins 🙂

      • Bettuy on November 1, 2013 at 12:53 pm

      Adding the cranberries was fantastic and the decrease in coconut oil to just a bit over 1/6 cup and increasing coconut flour to about 3/4 cup worked great. I make them once a week now. Love them!!!

      1. I will have to try it and maybe modify the recipe, thank you for your input!

    • Sheila on July 25, 2013 at 8:12 pm

    Hi, I made this bread today and it came out too wet and dense, any suggestions??

    1. Well, I live at a very high altitude, so maybe that’s why. I would suggest taking out a banana and limiting it to 3 instead of 4. This recipe is very moist which is why I like it. But, it shouldn’t taste dense or be too wet. Next time I make it I will play around with the moisture content and let you know how it comes out :). Another thing you can try is adding a few tablespoons of ground almond flour to the mix.

    • Sheila on July 25, 2013 at 8:11 pm

    I made this today and it is a bit too wet and dense. Any suggestions???

    • Betty on July 8, 2013 at 5:13 pm

    This bread taste fantastic but I think I should have waited for it to cool completely because when I turned it out it fell apart and looks like cooked banana pudding. Next time I’ll let it cool.

    1. Thanks for pointing that out! I will add that into the post. Gluten free is such an exact science.

    • Kathleen on June 16, 2013 at 4:54 am

    This bread looks fantastic, but I cannot seem to find a baking temp. Am I just missing it?

    1. Hi Kathleen, thanks for bringing that to my attention! I’m so sorry I forgot that important information! It’s 350 degrees and I have updated the post as well :).

  1. […] source: http://www.positivelymommy.com/2013/05/sugar-free-banana-bread/ […]

  2. […] here to find the original recipe on the Positively Mommy […]

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