Guilt-free and gluten-free Chocolate Chip Banana Bread that’s healthy enough to enjoy for breakfast.

Yes, we said for breakfast, not dessert. This morning we basically did the happy dance while eating this dreamy banana bread. With half the calories, this delicious homemade bread serves as breakfast OR dessert. It has loads of flavor and is sweetened with maple syrup, making it refined sugar-free. HALLELUJAH!!!

The delightful aroma will fill your house and remind you of how your grandma used to bake. Eat it plain, add chopped walnuts, add chocolate chips, warm it, toast it, but most of all—ENJOY it!

Freezer-friendly

If you frequent FULLforLife, you know we’re a huge fan of batch cooking whenever possible. At this point, we make double batches of 75 percent of our meals to simplify the weeks to come. While the ingredients are out and the dishes are dirty, why not make more to freeze for future breakfasts, snacks and desserts? This Banana Bread is no different. You can freeze the entire loaf or freeze it in slices. Try it!

Easily customizable

Banana Bread is a great family recipe because it can be customized to everyone’s liking. If your kiddos love chocolate but you love nuts, top half the loaf with chocolate shavings and the other half with crushed walnuts.

Can these be made into muffins?

If you’re looking for the convenience of muffins, check out our Maple-Sweetened Banana Muffins recipes.

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Gluten Free Banana Bread

Banana Bread (Gluten + Grain-Free)


  • Course: ,
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x

Description

This bread has loads of flavor. The delightful aroma will fill your house and remind you of how your grandma used to bake. The best part—you can enjoy this for a delicious breakfast, dessert or snack. Eat it plain, add chopped walnuts, add chocolate chips, warm it, toast it, but most of all—ENJOY it!


Ingredients

Scale

Optional Additions:

½ cup mix-ins like nuts, raisins, chocolate chips, unsweetened coconut flakes or dried fruit 


Instructions

  1. Preheat oven to 325 degrees. Grease a 9×5 loaf pan.
  2. In a large bowl, beat the egg, maple syrup and applesauce together with a whisk. Add mashed banana, milk and vanilla. Whisk until combined. 
  3. Add the cinnamon, salt, baking soda and arrowroot flour. Mix to combine. Add oat flour and melted oil. Stir to combine. Be careful not to overmix.  
  4. If you’re adding in any additions, gently fold them into the batter. 
  5. Pour the batter into your greased loaf pan. Lightly sprinkle the top of the batter with cinnamon. 
  6. Bake for 52-58 minutes, until a toothpick comes out clean. Typically, if you don’t have any mix-ins, your bread will be done in around 52 minutes; if you add mix-ins, it generally takes a little longer, (55-58 minutes). 
  7. Let the bread cool for 10 minutes. Use a butter knife to loosen the bread from the pan. Carefully transfer bread to a wire rack to cool. Slice and enjoy! 

Storage Tips

  1. Because this bread doesn’t contain refined ingredients or preservatives, it will only last 2-3 days at room temperature. Store in the refrigerator for up to 7 days and in the freezer for up to 3 months.
  2. If you want to pre-portion your bread, slice it before freezing so you can defrost individual slices in the refrigerator overnight or by letting it rest at room temperature. Lightly toast and enjoy warm, or eat it cold, straight out of the fridge! 

Notes

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

Substitutions

Dairy-free: Substitute milk with dairy-free milk such as almond milk.

Vegan: Substitute milk with dairy-free milk such as almond milk. Use a flax or chia egg in place of egg.

Category :Recipes
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