Moist, naturally sweet, and kid-approved!
If you’re anything like me, you’ve got a few overripe bananas on the counter right now—and this banana bread is the perfect way to use them up without compromising your clean eating goals.
This recipe is gluten-free, refined sugar-free, and made with wholesome, nourishing ingredients that your body (and your kids) will thank you for. Whether you’re looking for a healthy breakfast, a school lunchbox addition, or a cozy afternoon snack, this banana bread delivers every time.
Made with almond flour for that soft, tender crumb, and naturally sweetened with ripe bananas and a hint of maple syrup, it’s everything banana bread should be—without the junk.

🍌 Gluten & Refined Sugar-Free Banana Bread Recipe
Ingredients:
- 3 ripe bananas, mashed
- 3 eggs
- ¼ cup pure maple syrup
- 2 tsp vanilla extract
- 2 ½ cups almond flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- ¼ tsp salt
Optional Add-ins:
- ½ cup chocolate chips (Lily’s stevia-sweetened or Hu Kitchen for refined sugar-free options)
- ½ cup chopped walnuts
Instructions:
- Preheat your oven to 350°F. Line a loaf pan with parchment paper or grease lightly with coconut oil.
- In a large bowl, whisk together the mashed bananas, eggs, maple syrup, and vanilla until well combined.
- In another bowl, mix almond flour, cinnamon, nutmeg, baking soda, and salt.
- Combine the wet and dry ingredients until just incorporated. Fold in chocolate chips or walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick comes out clean from the center.
- Let cool for 10–15 minutes before slicing.
🌟 Why I Love This Recipe:
- No gluten, no gut drama.
- No refined sugar = no crashes.
- Packed with healthy fats + protein from almond flour.
- Easy to freeze and reheat!
This banana bread has become a staple—soft, subtly sweet, and so satisfying. Pair it with your morning matcha or pack it in your little one’s lunchbox. It’s clean comfort food at its best!


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