A family requested this a recipe for gluten free, low sugar banana bread.  It’s the favorite after school snack for this family of 5.   Now, I prefer to include a little bit of honey in my banana bread just to achieve that level of moistness, but you can of course exclude it all together and use just stevia.  And keep in mind that bananas are very high in sugar, so if you’re on the Advanced Plan, I suggest using zucchini’s instead to lower the GI of this bread.

Gluten FREE Banana Bread

3 c almond flour (it’s cheaper to grind raw almonds into a fine powder in your food processor rather than buy almond flour/meal)
1/8 c of honey (omit if advanced)
3 tsp plain stevia powder
3 free-range eggs
3 very ripe bananas (use zucchini if Advanced)
3/4 tsp baking soda
1/2 tsp Bragg’s apple cider vinegar
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1/4 tsp sea salt
Handful or two of raw nuts, carob chips or 73%+ dark chocolate chips (optional)

Smash bananas with fork or puree in a food processor.  Mix all ingredients together until smooth.  Pour in a coconut oil-greased loaf pan and bake at 350 degrees F for 50-60 minutes.  If using 3 mini loaf pans, bake for only 40 minutes.  Almond flour is loaded with good fat and is low carb, 100% gluten free!

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

11 Comments

  1. I’ve been off sugar going on 2 years now, and this was too sweet for me. I will try 1 t. stevia next time (I did all bananas, no zucchini). Still turned out great though! Thanks!

  2. I’ve been off sugar going on 2 years now, and this was too sweet for me. I will try 1 t. stevia next time (I did all bananas, no zucchini). Still turned out great though! Thanks!

  3. How much grated zucchini would you use? I have lots of grated zucchini in the freezer from last summer’s garden. I’m assuming about 1 cup?

  4. Hi slplus5! I’d say maybe 1 1/2 to 2 cups of grated zucchini would be perfect. You’ll want to thaw first then let drain over a mesh strainer lined with paper towel to draw out excess water from freezing. Finally squeeze out any excess water remaining (just like when thawing frozen spinach). Good luck! It’s a delicious treat! :)

  5. Made with pumpkin instead, about 1 1/2 cups fresh. Tastes great!! With the nuts and chocolate…. :)

  6. Did you use spoonable stevia in this recipe or Stevia, the original stevia sweetener packets? Thanks!

  7. What brand and kind of stevia did you use in this recipe? Thank you!

  8. The stevia in this, is is the spoonable stevia you use on other recipes?:) Thanks

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