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Healthy Banana Bread (Vegan/Paleo/Gluten Free)

Filed Under: 100-150, Almond Meal, Almond Milk, Banana, Bread, Breakfast, Desserts, Eggs/Egg Whites/Egg Replacer, Erythritol, Gluten Free, Grain Free, Low Carb, Paleo, Recipe Makeover, Recipes, Snacks, Sugar Free, Vegan, Whole Wheat Flour

By 68 Comments Jump to Recipe

Honesty time? This healthy banana bread was supposed to be healthy vanilla biscotti. No judgement.

Healthy Banana Bread

You’re impressed, no? You want to know how to replicate such a feat, yes?

Make sure you start of with a good recipe. Even though your final product will be completely unrecognizable, you want your original jumping off point to be worthwhile. I mean, I wouldn’t know, but that sounds logical. I got an A in geometry last year, so I’m an expert on logic.

Healthy Banana Bread

This is the fun part. Make many many changes to said worthwhile jumping off point, but make sure to justify all of them. Illogical rationalizations are key. (Remember, I’m the expert. Go with it.)

That oil in the recipe? Yeah. I’m sure it’s not that important! I’ll use something else instead. Banana sounds good.

Healthy Banana Bread

Okay, it’s not going to harden as it should when it cooks. That’s okay! Nothing is going to happen as it should! (This is deep life stuff. Take notes.) Cook way longer than directed. You know, all rebellious like.

Throw up your oven mitt clad hands and take the pan out of the oven. Don’t even bother cooling. Just whip out your big fork and e.a.t.

Hmm. This tastes a lot like banana bread! I’m going to have to keep eating to verify… yup. Very edible.

Healthy Banana Bread

My taste testing squadron (hi Mom!) loved my little biscotti detour. Delighted, I made a few more adjustments, baked it up in a loaf pan, and crossed my fingers. Let’s just say that the big fork came out again.

I am a life long lover of banana bread, and it is safe to say I am in love with this healthy banana bread recipe. IN LOVE. I reserve being in love with bread for very special bread occasions, and this hunk a’ burning love certainly qualifies.

Just a few notes on the recipe itself. First off, it tastes amazing. The final product is very moist, sturdy, and perfectly sweet with a lovely, delicately spiced flavor. Just keep in the back of your mind that the batter is also relatively thick, which contributes to the sturdiness.

Healthy Banana Bread

Believe it or not, the response was unanimous that the version with almond meal (gluten free, grain free) is actually better than its wheat flour counterpart. They are both excellent, but the almond lend an extra special buttery texture. That being said, the almond meal version is not as sturdy.

Healthy Banana Bread

Behold! Oh that texture. Oh that taste. Oh… ain’t she a beaut? Yes. You’re sold. You’re making this. End of discussion.

Healthy Banana Bread

Yield: 8 GIANT slices

Healthy Banana Bread (Vegan/Paleo/Gluten Free)

10 minPrep Time:

30 minCook Time:

40 minTotal Time:

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Ingredients

  • 1 ¾ cup white whole wheat flour OR almond meal
  • ½ cup erythritol OR cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 eggs OR 1 ½ Tablespoons of Ener-g egg replacer stirred with 6 Tablespoons of water until thick
  • 1 large ripe banana, mashed
  • 2 teaspoons vanilla extract
  • ½ teaspoon molasses
  • 1/4 cup almond milk

Instructions

  1. Preheat oven to 350°F. Generously grease or nonstick spray an 8x4 loaf pan and set aside.
  2. In a large bowl, stir together the flour, sugar or erythritol, baking powder, baking soda, salt, and cinnamon. Add in the eggs or egg replacer, mashed banana, vanilla extract, molasses, and almond milk and stir until all the ingredients are incorporated and the batter is uniform. Scrape the batter into the prepared loaf pan and bake in the oven at 350°F for 27-32 minutes, or until a toothpick inserted in the center comes out clean. Let cool before cutting into slices. Devour.

Notes

You can use any kind of wheat flour you want for the flour. I use almond meal, but I assume almond flour would work fine as well. Your call.

You can substitute the almond milk for your milk of choice.

Nutritional information reflects the recipe with white whole wheat flour and erythritol.

7.8.1.2
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https://www.foodiefiasco.com/healthy-banana-bread/

Nutrition

Calories: 107 cal
Fat: 0 grams g

*Update: This banan bread is great out of the oven, but it’s AMAZING after a few days in the fridge. Soft, even more moist, and with a more pronounced banana flavor. Incredible.*

Healthy Banana Bread

Have you ever had a kitchen endeavor go amiss? (I have. Just look at the title of this blog.) What happened? Did it turn out? Things  do always work out for the best.

Let’s laugh together. It’s story time. This is one of those wonderful moments when we gather around the campfire, share our funny stories, and get that warm, fuzzy feeling of companionship.

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Comments

  2. Oooh! I adore banana bread, and I've never baked with almond flour before but it seems like a worthy endeavor. Well played, Kelly!
    Reply

  4. Thanks for this recipe post. I use almond flour for most of my baked goods as a way to cut out carbs and to be more healthy. I have also been experimenting with coconut flour (for the very low carb benefits as well). I am going to try your recipe with almond flour mixed with coconut flour and will let you know how it goes. Cooking with coconut flour requires additional binding ingredients (ie, eggs, etc.) but since bananas are considered a binding agent for baked goods this may work great.
    Reply

  5. Hi Kelly :) I just want you to know that I made this banana bread even though I'm not even that much of a fan of banana bread. Even my mum was like 'oh banana bread? I don't really like banana bread'. And my dad never really seems to be into healthy stuff I bake even if it does taste good (to me anyway). Well I made it anyway and it was SO FLIPPING DELICIOUS. The reason I don't normally love banana bread is that it's so rich and sickly sweet and weighs me down a lot. But this was light and just the right amount of sweetness. I think the fact that the whole loaf was finished in 12 hours in a household of 3 speaks for itself :) even my dad had heaps and couldn't even tell it was good for him. Thanks to you, I am now a converted banana bread appreciator. I will make this again and again and again. You rock :D
    Reply

  6. Hey, first I just want to say, you are utterly a genius! I love all of your recipes so very, very much. I'm going to make this tomorrow as a base for my rhubarb and orange cake and I'm so excited! Thank you so much for sharing your wonderful recipes - you truly are a genius!
    Reply

  8. I made this bread this evening! Amazing! I have been grain free since January and this made my day! Love it, love it! Thank you so much for posting!
    Reply

  9. Hi Kelly, I was wondering for the nutritional facts what you used for THIS recipe, like eggs or egg replacer? Almond meal or flour? Cane sugar or the alternative? Please reply, I want to make this for father's day. Thanks!!!
    Reply

    • Hey Quinn! In the recipe notes, I say what I calculated the nutritional info with (whole wheat flour, egg replacer, and erythritol). Happy Father's Day!
      Reply

  12. I've made this amazing banana bread half a dozen times, and still can't get over how brilliant it is! I was also wondering, what with the chia seed craze, whether you could sub 'chia gel' for the eggs? I recently bought some, so I could see what the hype was about.
    Reply

  13. Hi Kelly this looks amazing :) I'll probably make some on Sunday for a bake sale on Thursday. Will it keep good in the fridge or should I freeze it?
    Reply

  14. First off I just have to thank you for this site! I have been on an anti-candida diet for a few months now and these recipes are seriously a life-saver!! I just made this recipe (GF version) with a few tweaks to fit my strict diet. I subbed the banana for about 1/2 cup pumpkin, the sugar for pure birch sugar (amazing, try it if you haven't!!), replaced one tsp cinnamon with pumpkin pie spice, and left out the molasses. I stupidly baked the bread in a loaf pan that was too small, so it sort of spilled over and caved in the middle, but it retained most of its shape and is absolutely DELICIOUS!! Thanks again and keep creating amazing recipes girl :)
    Reply

  15. I once tried to make easy-fudge, without a candy thermometer and only condensed milk, Hershey's syrup, and a few other ingredients. So it wasn't even a healthy recipe to begin with. It turned into.......glop. Gooey hard-ish ploppchy glop. My family and I used it as very thick gooey topping on out Costco vanilla ice cream. Hey, you do what you gotta do with two banana-bread-pans of glopness. You fudge is a million times healthier, and better looking though. Can't wait to try it out one day!
    Reply

  16. Hi, I live in New Zealand and Erythritol is not something we get... Is it possible to use another sugar substitute... we have one that is a mix of stevia and erythritiol....
    Reply

    • Hi Natalie! You can also use regular sugar if you want. I am not sure about other sugar substitutes, but you can buy erythritol online at iherb.com with special coupon code EFI540.
      Reply

  18. Wow, what an amazing alternative to this calorie-rich comfort food. I made this to have after dinner tonight, and it was great! I don't think the banana I used was large enough, because it lacked moisture. A solution may be to substitute a few tablespoons of the sugar with sweet applesauce. One of the people I was sharing it with decided to put some frozen yogurt on top, and swore that was the best way to go. Thank you so much, keep cooking! :)
    Reply

  19. Just made this using 1 cup almond meal, 3/4 cup coconut flour, and flax meal +water instead of eggs. Batter was more like a paste, so if you are looking to make this bread vegan and want to sub in some coconut flour, add extra water or almond milk :)
    Reply

  23. This recipe came up on a search for paleo vegan bread. Your recipe looks yummy, but is neither paleo nor vegan. Perhaps you could change the title so people who trust what a page calls something won't be fooled. Someone who is trying to bake for another person with dietary restrictions might not realize the title is inaccurate, and could unknowingly offer a gift that could make the recipient very ill.
    Reply

  26. Hello Kelly! I just made this and it turned out perfectly! I am a 14 (almost 15) year old girl who is OBSESSED with your blog. I make at least one of your recipes (especially the single serving ones
    Reply

  27. Just made this for myself and my little brother for breakfast :) it tasted so good I couldn't believe it was healthy! And my brother picked this over my mothers "unhealthy" version after the first bite
    Reply

  28. Hey, so I was drawn to your recipe post in my desperate search for a vegan paleo bread. But for the record yours is not paleo. Milk, sugar, and wheat are not paleo friendly. Just thought you might want to rename your recipe post. Looks good though:)
    Reply

    • Sorry for the confusion, Sara! The paleo bread was linked above the recipe. I understand how the title could be misleading! Thanks for the heads-up:-) Here's a link to the paleo bread: https://www.foodiefiasco.com/easy-healthy-yeast-bread-paleolow-carbgrain-freegluten-freevegan/
      Reply

  29. I just made this banana bread. Yum! I don't think it should be classified as 'GIANT' ! But was very good. I just addede an extra banana and took off 1/4 cup of flour, just because I wanted it to be very banana-y. It is very tasty, and I am going to refrigerate it for dessert for a dinner party tonight. It has a different appearance that most banana bread ( probably because it isn't loaded with sugar and/or butter). Spectacular recipe!!!!
    Reply

    • Thank you for baking this bread, Sydney! Did you go bananas?;-) Great adjustments; I'm glad that they worked out well for you!! Enjoy:-)
      Reply

    • Whole wheat flour should work just fine, Natalie! Just beware that it may not tote the exact same taste as the white whole wheat version.
      Reply

  31. This is the first recipe of yours I have made. I just recently decided to try a low-carb diet. I used Trader Joe's almond meal and erythritol. It definetly was not thick like your pictures. I would say it was thin like cake batter. So I did some research and looks like maybe this is not the best brand of almond meal to use? Do you think that was the problem? It still tasted WONDERFUL. Just is a little "soggy" even though I cooked it about 10 minutes more than your recipe shows. Also, I think your website is AWESOME! I have been combing your recipes for 2 days now and can't wait to try them all!
    Reply

  32. Mine did not come out looking like banana bread but it tasted ABSOLUTELY AMAZING! Your recipes are what keep me goin, girl.
    Reply

  33. Hi Kelly, Have tired a lot of your recipe's and loved the ones that I tried. Question. Can you please include sugar in your nutritional information? I would appreciate that. Di
    Reply

  34. Excellent banana bread with a really fine texture and moistness. Great! Might add a 1/2 tsp nutmeg and a 1/2 tsp cinnamon next time but otherwise perfect.
    Reply

  35. Hi all! First off Kelly you are a goddess or providing all these WONDERFUL recipes; a million thanks <3 So recently at my local grocery store I found a ton of bananas at a great price so naturally it was time to make banana bread. I made a few modifications to this recipie and the results were actually prety good. Heres what I did: 1 ¾ cup rolled oats 12 packets of Splenda (because all I had were single serve packets) 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 teaspoons ground cinnamon 3 egg whites 1 large ripe banana, mashed 2 teaspoons vanilla extract ½ teaspoon molasses ¼ cup almond milk 1/4 cup dried cranberries orange zest n top my bread turned out to be fairly dense due to only using oats but it was very filling and tasted great! I also took some pictures of anyone is interested in seeing the results.
    Reply

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  6. […] Healthy Banana Bread (Vegan/Paleo/ Gluten Free ) – Foodie Fiasco – This healthy banana bread is THE BEST. End of discussion. Moist, sturdy, delicious, while still vegan, gluten free, paleo, and 100 calories per huge hunk! Home; Recipes. Recipe Index; Recipe Box. Your Recipe List; Recipage; … and it is safe to say I am in love with this healthy banana bread … […]
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