Of all the quick breads, banana bread reigns supreme. This gluten-free version satiates your cravings for delicious home-baked goodies, and can be made vegan.

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  • Preparation Time

    15 minutes

  • Cooking Time

    55 minutes

  • Difficulty Rating

    1

  • Serves

    24

Total Shares 0

Ingredients

  1. ¾ cup / 106 g almond flour
  2. ¾ cup / 120 g brown rice flour
  3. 2 Tbsp. / 20 g ground flax meal
  4. ¼ cup / 45 g quinoa flour
  5. 1 tsp. / 5 g baking powder, preferably aluminum-free
  6. 1 tsp. / 2 g Stevia or monk fruit sweetener
    • or ⅓ cup inulin (chicory root)
    • or xylitol sweetener
  7. 1 tsp. / 2 g ground cinnamon
  8. 4 ripe medium-sized bananas
  9. 2 eggs, preferably organic omega-3 or pastured or ½ cup / 120 ml flaxseed gel*
  10. ½ cup / 120 ml almond milk
  11. ½ cup / 120 g dairy or coconut butter, melted
  12. 1 tsp. / 5 ml vanilla extract
  13. ½ cup / 120 ml glaze

    Glaze
  1. Combine ½ cup / 120 ml almond milk, 1½ tsp. / 1½ g inulin (chicory root) or xylitol sweetener, and dash of cinnamon; bring to a boil and pour over bread.

Directions

  1. Preheat your oven to 355°F / 180°C. Spray a loaf-baking pan with non-stick cooking spray, or mist with oil.
  2. Combine the flours and whisk together with the sweetener, cinnamon, and baking powder in a bowl.
  3. In a blender, combine the bananas with the eggs or flaxseed gel, almond milk, melted butter, and vanilla, and pulse beat to process.
  4. Transfer banana-egg mixture to the flour mixture. Transfer the batter to the prepared loaf pan.
  5. Place the pan over the center rack of your preheated oven, and bake for about 55 minutes.
  6. In a small bowl, combine the glaze ingredients and whisk briskly until obtaining the desired consistency.
  7. Add a small amount of water if you like a thinner consistency.
  8. Glaze the bread when still hot. Let stand for a few minutes to let the bread cool down a bit before slicing.

* Gelled flaxseed: Grind ¼ cup whole flax seeds to a powder. Add ¼ cup warm water and set aside for 10 minutes to gel and thicken before use.

Serving Size: 1 slice

Exchanges per Serving: 1 Carb, 0 Protein, 1 Fat (= 1 sweet)

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Comments 42

    • Ossie-Sharon

      The foods in our lists are actually collected from around the world (and available in the UK), but lesser known to many. They were selected because they are less mass-produced and therefore relatively unmanipulated and more nutritious and supportive of health and healthy weight management. I encourage you to take advantage of our shopping guide http://www.trimdownclub.com/where-to-buy-UK; one of the sites, http://www.goodnessdirect.co.uk, offers nice explanations of their foods. Regular supermarkets such as Tesco, Asda, and Waitrose are increasingly carrying these items as health-conscious consumers are increasingly requesting them; Holland and Barrett carries even more, of course, and Whole Foods Market even more.

      To get metric measurements, be sure to click on the “gr” designation on the left side of the toolbar above your menu.

      • hwyla

        The main ingredient of Truvia is not Stevia, but erythritol. The main reason for this apparently is to allow one to measure it like other sugar substitutes as it should not be anywhere near as sweet as stevia.

        Aside from anything else, this means that the measurement needed for the recipe might need changing if one uses Truvia instead of Stevia.

  7. Ossie-Sharon

    Hi, Barbara. Gluten-free bread-baking does indeed depend on a combination of flours to complement one another in order to mimic the key properties of gluten. You can bypass this by buying a whole grain gluten-free baking blend. The best-known and most-tested is Bob’s Red Mill, though there are others as well.

  8. barbaraconn

    Hi- I can’t believe how many different flours you need for these muffins,can you use just one or use gulten free flour–some of the club members said they vere going to adjust the receipe but I think there are just to many expensive products to just play around with it. I would really like to make these ,can you help?

  11. Ossie-Sharon

    Hi, Tracy. I’m sorry to read – I suggest you submit that issue to tech support through the “Contact Us” link below, and they will get back to you shortly. With regard to this specific recipe, since rice flour is already in the combination, you can try adding more to substitute for quinoa flour, but you may have better results with sorghum.

  12. TracylMcKillop

    When I am trying to add this into my menu planner it is not recognizing this recipe. I am not sure how else to get it into the menu planner.

    Also I allergic to Quinoa so what flour would you recommend as a replacement for quinoa. Would rice flour suffice?

  14. medbery

    I made this today and it turned out very mushy. In the list of ingredients it lists 1/2 C almond milk. Is that just for the glaze, or does it go in the mix? If I was right to put it in the mix, any idea why it would be so mushy. I baked it for 60 minutes total. Thanks, Tonja.

  18. Ossie-Sharon

    Hi, jdwoodward. Absolutely 🙂 Just remember that with the buckwheat flour, you may wish to add another flour (such as potato starch) in recipes that need structure (such as sliceable breads), though some people have had luck without it.

  21. Ossie-Sharon

    Hi, Maxidog. Regular eggs tend to be associated with less favorable health effects, including for individuals dealing with health consequences of overweight. Other egg types you can try: omega-3, pastured, pasture-raised.

  22. blessingcatcher

    I make mine in a muffin tin … I do not use the paper liners (even sprayed with oil) as they stick! But, in 12 muffin tins, they are perfect for freezing and popping out just one to have for snack!! 🙂 Also, I don’t use the glaze and they are wonderful plain!!

  25. Ossie-Sharon

    Hi, SReis. The ingredients are found in health-oriented stores, online, and even in some supermarkets.
    This particular recipe is intended to be gluten-free, dairy-free, and sugar free, and therefore has a combination of flours other than wheat, almond milk instead of regular milk, and Stevia instead of sugar.
    Regarding Robin Hood all-purpose flour, if you use the whole wheat, that is fine (we don’t recommend refined white wheat flours) – use it instead of all or part of the other flours, in the same amount.

  28. sreis

    Where do we find some of the ingredients? (IE: Almond milk, stevia powder, different flour listed above?) Why can we not use “Robin Hood” all purpose, Cake flour which is found in the supermarkets?

  30. JanSongbird

    Use Oat flour and soy milk instead of the almond milk and flour. Stevia is good. Read about it in the comments of the article on here about sweetening your tea. Other natural choices to stevia would be honey, grade B dark amber maple syrup, or blue agave.

  34. purpleskye

    I made this on the week end and it was great. even my visitors really enjoyed it. and they didnt even know it was gluten free….so now that its all gone i am going to make some more cut it into slices and then feeze it. THIS IS A 10 out of 10 ..well down trim club….love and light.

  35. LynnM

    This didn’t work for me, what is the correct quinoa flour measurement? I used three small bananas, maybe that was a problem, but it was not cooked, needed a lot more flour judging by the texture., still very wet inside and it fell even after 55 min. and a dark crust.

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