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Moist Gluten-Free Banana Bread Recipe

So dreamy and delicious—this gluten-free banana bread is also dairy-free, refined sugar-free, and oil-free. This healthy banana bread is 21 Day Fix friendly and rivals many traditional, less-healthy banana breads.

Overhead close up photo of sliced banana bread with chocolate chips on a parchment lined wooden cutting board.

Confession: although I feel at home in the kitchen, I’m not usually a baker by nature. I can follow a recipe, but developing my own gluten- and dairy-free baked goods usually takes many attempts. There’s a learning curve with alternative flours and substitutions, which is why this banana bread feels like a small miracle.

I made this loaf on a whim because it was a cold day, we had no plans, and I had super ripe bananas on the counter. Using ingredients I already had on hand, the loaf turned out moist, tender, and full of banana flavor—without butter, without oil, and without refined sugar. The kids devoured it immediately.

Overhead photo of a loaf of healthy banana bread with chocolate chips cut into a couple slices, on a parchment lined wooden cutting board.

Ingredients for Healthy Banana Bread

Below are the ingredients I used. Substitutions are noted where appropriate.

  • 1 ¾ cups gluten-free all-purpose flour — you can substitute whole wheat pastry flour, regular whole wheat flour, or oat flour. Avoid almond or coconut flour for this recipe; they require different ratios.
  • 1/3 cup unsweetened applesauce — I used this instead of oil; you can substitute melted coconut oil if you prefer.
  • 1/3 cup honey or maple syrup — either works well as the sweetener.
  • 2 eggs — I haven’t tested this loaf without eggs or with an egg replacer.
  • 1 rounded cup mashed ripe bananas (about 3 medium or 2 large bananas; the riper the bananas, the sweeter the loaf)
  • 1/4 cup unsweetened vanilla almond milk — any milk alternative or dairy milk will work.
  • 1 teaspoon gluten-free baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Optional mix-ins: 1/2 cup dairy-free chocolate chips (I used mini chips), 6 tablespoons raisins, or 10 tablespoons chopped walnuts.

I debated using coconut oil, but the idea of topping slices with peanut butter made me opt for applesauce to keep the loaf lighter. For the flour, I used a 1-to-1 gluten-free all-purpose blend to make it easy for others to replicate; whole wheat or oat flour are acceptable swaps if you’re not following a gluten-free diet.

High angle photo of a loaf of healthy banana bread on a parchment lined wooden surface

Final result: unbelievably good. This banana bread is moist with a tender crumb and true banana flavor. It feels special enough to wrap up and give as a gift, yet simple enough to bake for a weekday breakfast or a comforting afternoon snack.

Can I freeze this banana bread?

Yes. The loaf freezes well. Slice and wrap individual pieces tightly in plastic wrap or place them in a freezer-safe container to keep a slice or two hidden for yourself.

Overhead photo of a loaf of banana bread with a few slices already cut. There is a little hand sneaking in trying to take a chocolate chip from the bread. Three bananas are off to the side of the parchment lined wooden surface.

My kids loved this loaf so much that several photos have tiny fingers in them. If you bake it, expect requests for second slices. I kept the recipe simple and honest so you can make it quickly without fuss.

21 Day Fix container counts and options

Depending on your mix-ins, the container counts will vary:

  • With dairy-free chocolate chips: treat swap + 1/2 purple
  • With walnuts: 1 yellow, 1/2 purple, 1/2 blue, plus 2 sweetener teaspoons
  • With raisins: 1 yellow, 3/4 purple, and 2 sweetener teaspoons
  • No mix-ins: 1 yellow, 1/2 purple, and 2 sweetener teaspoons

Because the loaf is relatively low in added sugar and uses natural banana sweetness, it can be enjoyed as part of a balanced plan.

Overhead photo of a child's hand sneaking a chocolate chip from a slice of gluten free banana bread drizzled with melted peanut butter.

Healthy Banana Bread — Recipe

Servings: 8 slices

Prep time: 10 minutes | Cook time: 55–60 minutes | Total time: about 1 hour 10 minutes

Instructions

  1. Preheat the oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment paper or grease it well with coconut oil or nonstick spray.
  2. In a large bowl, whisk together the applesauce and honey or maple syrup. Add the eggs and beat until blended. Stir in the mashed bananas and almond milk.
  3. Add the baking soda, vanilla extract, salt, and cinnamon; whisk to combine. Fold in the flour, mixing just until the batter is combined—don’t overmix.
  4. If using mix-ins, gently fold them into the batter now.
  5. Pour the batter into the prepared loaf pan and bake 55–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack and cool 20 minutes before slicing.

Notes

Nutrition values below do not include optional mix-ins.

21 Day Fix: See container count options above for chocolate chips, walnuts, raisins, or no mix-ins.

WW: Approximately 6 points per slice (calculated without mix-ins).

Nutrition (per slice, without mix-ins)

Serving: 1 slice — Calories: 178 kcal; Carbohydrates: 39 g; Protein: 4 g; Fat: 2 g; Saturated fat: 0.4 g; Fiber: 4 g; Sugar: 17 g; Sodium: 309 mg; Potassium: 132 mg.

21 Day Fix Banana Bread| Confessions of a Fit Foodie

Author: Nancylynn

Two photo collage with text overlay- Gluten Free | Dairy Free | Healthy Banana Bread | 21 Day Fix | WW | Kid Friendly; Top photo is one slice of banana bread topped with drizzled peanut butter with a child's hand picking out a chocolate chip; bottom photo- overhead photo of sliced banana bread.

If you try this recipe, enjoy it warm with a drizzle of natural peanut butter, or toast a slice and top it with yogurt and fresh fruit for breakfast. The loaf freezes well and makes a great homemade gift. Happy baking!