Moist and indulgent without the sugar rush this dairy-free banana bread makes the perfect everyday dessert. A delicious almond flour banana loaf with just the right amount of cinnamon and walnuts for crunch.
A great way to use up those extra bananas on the counter and the riper the better!
Plus, this sugar-free banana bread is whipped up and in the pan in just five minutes.
Loaded with the comfort of cinnamon and walnuts and naturally sweetened with dates. This is one of those desserts you can feel good about making any day of the week (try pairing it with one of these sugar-free Starbucks drinks to try!)
Even classic sugar-loving die-hards are going to love this dairy-free banana recipe! It'll become a family favorite in no time.
As a Certified Nutrition Coach, you'll love it because:
- it comes together in the pan in just 5 minutes with minimal cleanup
- the sugar-free banana bread treat he can give to the kiddos and know it's fully healthy
- it comes out moist and light despite being gluten-free
- the bread pairs with everything to make a great option for people dropping by
You throw wet ingredients into a blender, pour them over the flours and you're pretty much done. Thus, it's exactly what busy moms need.
Ingredients You Need
No wheat flour or baking soda in this recipe! However, if you have a well-stocked gluten-free pantry you probably already have all the staples you need.
Mashed bananas: the riped the bananas the better! When your bananas have brown spots it means they're super ripe. So, use them up!
Eggs: any eggs will work and they help bind the the bread together.
Dates: dates are what give this loaf its sweetness! They're also high in fiber so it's a natural win.
Almond flour: make sure to use blanched almond flour (learn the difference between almond flour and almond meal) to get the best texture.
Coconut oil: in a pinch, I think avocado oil will work but coconut oil changes texture based on its temperature so it does affect the consistency.
Light buckwheat flour: light flour is easier to work with in baking than dark buckwheat as it doesn't absorb as intensely. If you use dark flour it will absorb too much and the bread will be "gunky".
Baking powder: you don't need a lot to help this dairy-free banana loaf to rise. Don't underestimate the baking power but don't omit it.
Seasoning: a fun blend of cinnamon and nutmeg for a classic banana loaf flavor.
Walnuts: any chopped nuts will work you just want the added crunch!
Hack: want to up your protein with banana bread? Try this slow cooker banana bread instead which has a whopping 19 grams of protein per serving!
Step By Step Photos
How To Make Dairy-Free Banana Bread
- In a blender combine the bananas, eggs, vanilla, dates, and coconut oil until smooth.
- Combine the flour, baking powder, cinnamon, and nutmeg in a large bowl.
- Pour the wet mixture into the dry and mix well.
- Grease an 8x4 loaf pan and pour the batter into the pan. Pour the mixture in.
- Sprinkle cinnamon on top of the banana bread. Top with crushed walnuts.
- Bake for thirty minutes. Then, turn off the oven and let it sit in the oven to cool.
How To Top It
The most common topping for a banana bread recipe is obviously butter! However, given the dairy-free status, that isn't really an option until now.
If you're new to being dairy-free, learn more about making the transition to eliminating dairy while still loving food.
The solution? Cashew butter! Okay, hear me out it sounds odd. However, I adore the brand Nuts For Cheese. They have the best dairy-free, spreadable cheese I've found and it's all made out of cashews. Even "regular people" devour it.
So when hubby came home with their Nuts For Butter, I was open to it. Still made from cashews and with no fillers, this dairy-free butter is AMAZING.
It melts, it tastes like the real thing somehow and it makes this healthy banana bread recipe even better. I now use this dairy-free butter on everything from pancakes to potatoes, and things like this protein zucchini bread. It's just that awesome.
Notes On Making The Healthy Banana Bread
As I mentioned, this almond flour banana bread is crazy simple. You blend the wet ingredients and pour into the dry. However, there are a few tips:
- really grease the pan you're going to use or use parchment paper to line it. Banana bread sticks.
- don't overlook letting it sit in the oven to finish cooking after you turn the oven off. After the cooking time, the banana bread will not look done. It's sitting in the oven that firms it up and makes it transition from a sloppy mess into awesome
- Likewise, be careful taking it out of the pan. Use a silicone spatula because it's delicate!
If you truly feel the need to sweeten the recipe you could always add a packet of stevia into the cinnamon topping before baking. However, it's truly not needed.
Frequently Asked Questions About Sugar-Free Banana Bread
The banana loaf doesn't tend to freeze well as it dries out when reheating. So, whip up a batch and keep it in the fridge to reheat when you need it.
Every gluten-free flour absorbs liquid differently. If using an all-purpose blend you would need to increase the liquid in the recipe by adding a bit of almond milk as well as the baking time.
Other Dairy-Free Gluten-Free Recipes You'll Love
- Dairy-free cream cheese frosting
- Paleo chocolate chip cookies
- Protein truffles
- Vanilla protein ice cream
- Dairy-free S'mores cups
- Candy cane fudge
- The BEST dairy-free brownies
- White chocolate fudge
- Peppermint patty bars
- Fudgy protein brownies
- Chocolate frosted cashew cookies
- Sugar-free pudding
- Homemade protein ice cream
- Healthy chocolate pudding
- Peanut butter thumbprint cookies
- Chocolate-covered frozen bananas
- High protein snack ideas
- Healthy dessert recipes
Sugar-Free Banana Bread
Video
Ingredients
Instructions
- Preheat the oven to 350 degrees.
- In a blender combine the bananas through to the coconut oil until smooth.
- In a large bowl, combine the flour, baking powder, cinnamon and nutmeg.
- Pour the wet mixture into the dry and mix well, until everything is combined.
- Grease an 8x4 pan and pour the batter into the pan. Use a silicone spatula to spread evenly.
- Sprinkle the teaspoon of cinnamon on top of the banana bread. Top with crushed walnuts making sure to press them down slightly into the batter.
- Bake 20 minutes. Turn the pan and bake another 8-9 minutes. Turn the oven off and let sit in the oven for 30 minutes to finish cooking. Letting it sit is where it firms up so don't skip this step!
- Remove from oven and use a silicone spatula to carefully remove from the baking pan.
Notes
- You can grab all the ingredients you need from my Pantry Staples
- If you don't have dates on hand, you can sub them for ⅛ cup honey
- really grease the pan you're going to use or use parchment paper to line it. Banana bread sticks.
- don't overlook letting it sit in the oven to finish cooking after you turn the oven off. After the cooking time, the banana bread will not look done. It's sitting in the oven that firms it up and makes it transition from a sloppy mess into awesome
- Likewise, be careful taking it out of the pan. Use a silicone spatula because it's delicate!
- Make sure to use light buckwheat flour and not dark or you'll have a gunky mess.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
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This sugar-free banana bread makes an easy dessert or even a tasty snack. It uses real food to keep it sweet and light while still giving that cinnamon banana smell and flavor. It's healthy, tasty, and definitely, has that banana bread comfort feel!
Lucy At Home
Mmmm banana bread! This reminds me of one of my mum's friends who was a brilliant baker and she'd always make us a loaf of banana bread when she came to visit!
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fitasamamabear
It's the classic "take with you" dessert/snack!! I love it lol