As much as I love using upgraded ingredients as puzzle pieces to create a Healthified recipe from scratch, it’s also fun when you can take something that is traditionally written, and translate it one-for-one. This classic banana bread is a perfect example. I scoured the internet for a traditional recipe, then directly substituted the ingredients for what’s found in my baking pantry. Those three main ingredients are:
Healthified gluten-free flour blend for all-purpose flour
Monk fruit sugar for white sugar
Coconut sugar for brown sugar
The traditional recipe did use Greek yogurt, which I used in this recipe as well. If you are intolerant to dairy, or would rather make your recipe vegan, use coconut yogurt or another dairy-free yogurt alternative.
How to make this gluten-free banana bread
I am somewhat in a testing phase for my Healthified gluten-free flour blend. The other gluten-free baking mixes on the market don’t really do it for me. They typically include potato starch and gums which negatively affect the flavor and texture of the end result in my opinion. My Healthified mix contains brown rice flour, white rice flour, arrowroot starch, and tapioca starch, which all have a neutral taste and no gums included.
If you want to make your own Healthified gluten-free flour blend, you can find that recipe here. Otherwise, another baking mix would work (Bob’s Red Mill has both a 1:1 gluten-free flour mix and a Paleo baking mix).
You will of course want to make sure you have really ripe bananas on hand. Since this recipe is lower sugar, the ripe bananas lend a natural sweetness, so the more ripe, the better.
{Classic} Gluten-Free Banana Bread
Equipment
- Mixing bowls
- Bread loaf pan
Ingredients
- 1¾ cups Healthified gluten-free flour blend or GF 1:1 baking mix like Bob's Red Mill; see note
- ½ cup monk fruit sugar
- ½ cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 2 large eggs beaten
- 2 cups mashed ripe bananas my mash measured 438 grams; from about 3 large or 4 medium bananas
- ¼ cup greek yogurt or coconut yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Line an 8×4 or 9×5 bread loaf pan with parchment paper.
- In a large mixing bowl, add the flour, monk fruit, coconut sugar, baking soda, cinnamon, and sea salt. Stir until combined.
- In a separate medium mixing bowl, combine the eggs, mashed banana, yogurt, and vanilla extract. Whisk until creamy.
- Pour the banana mixture into the bowl with the flour mixture. Stir or beat until a batter is formed.
- Transfer the batter into the bread pan. Bake for 55 to 70 minutes, until a toothpick inserted comes out clean, or the internal temperature is at least 180℉. If needed, place a piece of tin foil over the bread at around 50 to 55 minutes to ensure the top doesn't burn (see note).
- Allow the bread to completely cool in the bread pan (at least 2 hours) before removing and slicing.
Notes
