I have been working on a lot of different versions of my banana bread recipe. This is the base recipe that I build from. The recipe is a light, vegan style recipe & uses soaked chia seeds as an egg substitute.

  • RELATIVELY LOW SUGAR – Banana bread will always be a dense, high calorie food, however most banana bread recipes call for more sugar. I also only use unbleached natural sugar. This recipe relies more on a blend of natural flavors to sweeten it.
  • CRUST – Using at least some honey in the recipe is good way to get a nice moist crust to form when cooking. The loaves in this picture I made with 1/4 cup honey as the only added sweetener and came out great.
  • CONSISTENCY – This recipe comes out with a very delicate bread. Some think this is a bit crumbly because it is a low oil / no egg and free of glutens ( glue ) that holds breads together. If you want a firmer loaf, you can do a few things. Adding eggs or substituting in a small amount of all purpose flour will result in a less crumbly bread. As well, you can add soaked chia seeds as an egg replacement.
  • FLOURS –  I have a simple electric spice mill that I use to grind small amounts of oats at one time ( the recipe calls for only 1 cup of these ). I also use the spice mill to grind fresh cloves and cardamon for the recipe, so I usually get that out when making this recipe. I have tried substituting some of the rice flour for 1 cup maca in this recipe with good results.
Gluten Free Banana Bread
Recipe Type: Breads
Cuisine: Vegetarian
Author: Michael Cruden
Prep time:
Cook time:
Total time:
Serves: 12
A lighter take on banana bread. Low oil, low sugar & gluten free. You will need: 1 large mixing bowl 2 or 3 banana bread baking tins 1 medium sized sauce pan. Preheat oven to 350 degrees F. Serving notes – Because this is a low oil bread, it can optionally be served with butter or a simple icing such as one you can make with powdered sugar, milk and softened butter.
  • Dry mix:
  • 2 cups rice flour
  • 1 cup ground oats
  • 1 tbsp baking soda
  • 1 teaspoon sea salt
  • Wet mix:
  • 1 1/2 cups water
  • 1/2 cup natural sugar or 1/4 cup honey/agave
  • 4 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 4-6 smashed ripe bananas
  • 1/4-1/2 cup raisins or other dried fruits such as berries or coconut flakes (optional)
  • 1/4 cup ground nuts (optional)
  • Seasoning mix: I usually add 1 teaspoon Ceylon cinnamon and a dash of cloves, cardamom & allspice to the wet mix.
  1. Combine all the dry mix ingredients, making sure to break up any clumps.
  2. In the saucepan, add the water, sugar/honey/agave, coconut oil, vanilla, sea salt and seasoning mix. Gently warm this for 5-10 minutes to let the flavors combine into a spice tea.
  3. Add any extra nuts / dried fruits you want to include once the spice tea has warmed and the sugar (if you are using it) has dissolved.
  4. Let this mixture cool then add it to the dry mix. Mix this up.
  5. Mash the bananas & add them to the mixing bowl.
  6. Grease the baking tins (preferably with coconut oil) and add this mixture.
  7. Bake for 20 minutes or just longer. I usually wait until I see the top of the bread crack in just a few places. This will also depend on the thickness of the loaves. I usually make them thin and spread them out across 3 9×5 banana bread baking tins.
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