Monday, March 19, 2012

Gluten Free Low Sugar Spiced Banana Bread

This is an amazing recipe for low sugar banana bread.  I used 4 overly ripened bananas to naturally sweeten this bread.  It has about 1/4 of the sugar content than regular banana bread and it is entirely gluten free.  This bread is baked with a bit of apple pie spice for some flair, and tastes as rich and decadent.  This recipe is so good that not a single one of us had just one piece.  In fact, I made it yesterday and I already got a request to make another batch today because it's pretty much gone.  Please note, this bread will seem pretty wet after you take it out of the oven but once it's chilled it sets up nicely.  If you want yours less moist, add a bit more flour to the mix before baking.  Enjoy!

So wonderful, you won't miss the added sugar!
1 1/2c almond flour
1/2c sorghum flour
1tsp baking soda
1tsp baking powder
1/4tsp allspice
1tsp cinnamon
1/2tsp salt
2 large eggs
1/3c coconut oil, melted
2tbs pure maple syrup
1/2c dark brown sugar (omit if you really want it no sugar)
4 overly ripe bananas, mashed into a puree
2tbs vanilla extract

1. Preheat oven to 350F.  Line a bread loaf pan with nonstick foil.
2. Mix dry ingredients in a bowl.  Mix wet ingredients in a separate bowl and blend well.  Add dry ingredients to the wet and beat with a hand mixer for a few minutes.
3. Pour the batter into your lined loaf pan and bake for 45-60 minutes.  The top will be deep brown and the center will be set and slightly crumbly but still moist inside.  Let cool completely before slicing.  Delicious warm but it's still a bit wet at the bottom so it's even better chilled as it sets up nicely in the fridge.  Enjoy! 


  1. What a nice recipe for banana breads.very cool..Thanks to share..

  2. You are very welcome! Thanks for trying out some of my recipes!

  3. Any idea what I could use in place of sorghum flour? Brown rice flour? Arrowroot starch? tapioca starch? einkorn flour? sprouted flour? I've never used sorghum and don't have access to it locally. Any ideas?

  4. I would try a gluten free baking mix. Have you tried Pamela's Gluten Free Pancake and Baking Mix? It's awesome! Otherwise I would just buy whatever all purpose gluten free baking mix you have. Sorghum is a great baking flour because it is light and sweet but you could sub in other flours... maybe brown rice flour with a bit of tapioca/potato starch. Most of my recipes are from trial and error but I have found that the gluten free baking mixes make it hard to go wrong!