Gluten Free, Low Sugar Banana Bread

Banana bread makes me think of fall, of childhood, of my mom
and healthier desserts (that I actually eat for breakfast!)

Ingredients for 1 loaf

  • 1/2 cup brown sugar
  • 1/4 cup oil (or an additional mashed banana)
  • 2 eggs
  • 2 lightly mashed, ripe bananas – I like when they are super mushy!
  • 1/2 cup light sour cream or plain, fat free Greek yogurt
  • 2 tsp. vanilla
  • 3/4 cup gluten free flour mix
  • 1/4 cup almond flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • chocolate chips to taste
  • cinnamon to taste


  • Heat oven to 350 degrees
  • Grease and flour bottom of a loaf pan (or use a silicone loaf pan without greasing)
  • In large bowl, beat together sugar and oil (or additional banana)
  • Add eggs, lightly mashed bananas, sour cream/yogurt and vanilla; stir well to blend
  • Lightly spoon flour into measuring cup; level off
  • Add flours (I do 1/3 at a time gradually), baking soda and saltĀ 
  • Stir just until dry ingredients are just moistened. Be sure there is no dry flour on the bottom of the bowl
  • Add chocolate chips and stir a bit more. I used about 1/4c Lily’s semi-sweet chocolate chips and saved about 12 to sprinkle right on top. (My son uses half a bag. You can control your sugar level by adding fewer or more chocolate chips. We hated Enjoy Life’s Dark Chocolate Morsels and thought they tasted like wax.)
  • Pour into prepared pan
  • Sprinkle the top with cinnamon (I like a LOT)
  • Bake at 350 degrees for 50 minutes
  • Turn off oven and leave bread inside 8 more minutes or until toothpick inserted in center comes clean
  • Cool 5 more minutes if you can hold back from eating the whole thing while hot
  • Remove from pan and cool completely
  • Store whatever remains in refrigerator

Makes 1 loaf. Keeps for about 4 days when refrigerated.

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