Easy Gluten-Free Banana Bread 

I’ve been seeing a lot of “stress-baking” recipes on social media and wanted to share one of my own. Banana bread is the perfect stress-baking project if you’re like me and tend to overbuy at the grocery store when stocking up before a storm or you know, a quarantine, and end up with overripe bananas after a few days. Sure, you could freeze them, but let’s be real—the smell of fresh-baked banana bread is so comforting. 

I often say that I hate baking because it reminds me too much of chemistry class, but the more experience I have, I find that to be less true. Having learned so much about why things go wrong and how to avoid those mess-ups has made a huge difference. 

 This recipe was one of the many I tested while working on a project with Wholesome Sweeteners using their Allulose product (more on that here), and I loved it so much I’ve continued to play with the recipe. You can use any sweetener you prefer, but know that you may want to tweak the amount since some are sweetener than others. Also, with liquid sweeteners, you may wish to use less (for example, because honey is so sweet, you can get away with using half the amount of sugar in a recipe) and may notice a slight difference in texture—typically you’ll end up with a moister bread. 

Whether you’re baking this bread in times of stress or or in times of ease and good health, I hope you enjoy it. 

Gluten-Free Banana Bread

Makes 12 slices 

Ingredients: 

½ cup avocado oil 

2 eggs, beaten 

1 cup granulated sweetener of choice (I used Allulose) or ½ cup liquid sweetener (ex. Honey, maple syrup)

3 ripe bananas, mashed

¼ cup milk of choice (I used pea protein milk) 

1 teaspoon vanilla extract

1 ¾ cups gluten-free flour

1 teaspoon baking soda

2 tablespoons ground flax

½ cup semi-sweet chocolate chips (optional) 

Directions: 

Preheat oven to 325 degrees F. Grease a loaf pan with avocado oil spray or line with parchment paper. 

Combine oil, eggs, Allulose, mashed banana, milk, and vanilla. 

Add flour, baking soda, and flax. 

Fold in chocolate chips, if using. 

Pour batter into a greased loaf pan and bake at 325 degrees F for one hour and 20 minutes or until a toothpick inserted in the center comes out clean. 

Disclaimer: I received free Alluloes samples that I used to develop this recipe but was not compensated for my time. Opinions are my own.