banana bread loaf
January 26, 2015 | by Kate Alexander
Banana Bread – An Updated Classic

The icy weather outside kept me indoors today, so I had some extra time on my hands to experiment in the kitchen.

I had two nearly black bananas staring at me — begging me to do something with them.  So, I decided I’d try to make a gluten free banana bread — with no white sugar.  I’ve never made such a thing before.  When it comes to dessert, I generally go all in — white flour, white sugar, butter, oil.  I don’t like to skimp on dessert since I hardly make them given my hectic schedule.  However, today I thought I would try to alter a traditional banana bread recipe – a classic, if you will.

I knew there were certain items that I wanted to use — brown rice flour, almond meal and maple syrup, specifically — oh, and those two over-ripe bananas. So, I pulled together other traditional cake ingredients —  eggs, a little vanilla extract, salt, cinnamon, and yogurt . . . . . and, voila, I had banana bread deliciousness baking in my oven!
banana bread header 2
I could hardly wait the 60 minutes it took for the bread to bake.  To be honest, I wasn’t sure how the brown rice flour would work in this recipe so I was anxiously waiting for the timer on my oven to sound.

I’m happy to say, I was soooo pleased with the results!  In fact, I was overjoyed. I can’t explain the excitement I feel when I make a healthy version of a generally not-too-healthy recipe — especially DESSERT! However, this recipes proves that you can lighten up your desserts and still retain the delicious flavor and texture you are used to – you just need to use some creativity.

Also, just a side note, banana bread is a completely acceptable breakfast — at least in my house!

So, here’s my Banana Bread recipe. I hope you try it — modify it — make it your own.  Don’t be afraid to experiment in the kitchen — I’m so happy I wasn’t!

Banana Bread–An Updated Classic
Yields 1 loaf

1 ½ cups of brown rice flour
½ cup almond meal
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
2 eggs
½ cup of maple syrup
⅓ cup of coconut oil
⅓ cup of plain yogurt or sour cream
2 over-ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract

optional — add ½ cup of chopped nuts or chocolate chips or shredded coconut — or whatever addition suits your fancy. 

Preheat the oven to 350 degrees. Grease a loaf pan with an oil of your choice.

In a bowl, add your dry ingredients — brown rice flour, almond meal, baking soda, salt and cinnamon.

In a larger bowl add your wet ingredients — eggs, maple syrup, coconut oil (heat to liquid form), yogurt/sour cream, bananas, and vanilla extract.  With a hand mixer, beat all wet ingredients until combined.  Add the dry ingredients to the wet mixture and beat until incorporated.

Pour mixture into the prepared loaf pan and bake in the oven for approximately 1 hour, or until a cake tester comes out clean.

Let it cool.  Slice and serve.



  • I have this banana bread in the oven now!! I can already tell this is going to be awesome!! I always try all your recipes and to this day I make your week night marinara sauce every time I do spaghetti!! Just love what you come up with!!

    • Oh, we are so glad you like our recipes! Let us know what you think of the Banana Bread! xo, Kate

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