Something I love about banana bread is that it’s so versatile. You can basically flavor it however you like and there are so many versions out there. I have a delicious classic No-Sugar Added Banana Bread and a Fudgy Chocolate Banana Bread already. Once December hits, I’m all about the gingerbread flavors, so I had to create a gingerbread flavored banana bread.
gluten free and dairy free gingerbread banana bread
This Gingerbread Banana Bread is easy to make. All you have to do is mash up the bananas, blend with the rest of the wet ingredients, add in the dry ingredients, and bake! We add in the perfect blend of winter spices and a generous amount of molasses for the ultimate gingerbread flavors, while still allowing the banana to sneak through.
gluten free and dairy free gingerbread banana bread
This delicious banana bread is completely gluten and dairy free, but can also be made completely paleo. I provide substitutions and options based on your preferred dietary preferences. This recipe is also naturally sweetened with the flours used, bananas, and molasses. We only add a couple of tablespoons of maple syrup to pull all the sweetness together, keeping this banana bread lower in sugar.
This Gingerbread Banana Bread is the perfect winter treat! It’s cozy, delicious, and allergy free. This recipe can be made gluten free or completely paleo.
Sift all dry ingredients together in a smaller bowl, whisk to combine.
Mash the bananas with a fork in a large bowl then add the remaining wet ingredients and blend with an electric mixer until well combined.
Slowly add dry to wet as you beat with an electric mixer until all ingredients are just combined (don’t over mix). You may need to scrape down the sides of a bowl with a spatula to make sure all ingredients are combined.
Let batter sit as you line a loaf pan with parchment paper. Scoop/pour batter into the pan and even out the top.
Bake for 45-50 minutes until a toothpick just comes out clean. Do not over bake!
Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Let cool before cutting! This is key and even better if you can wait overnight.
Store sliced bread in the fridge for up to a week. Freeze any leftover slices.
Notes
*For a paleo version, use 1/2 cup cassava flour + 1/2 cup tapioca or arrowroot starch + 2 tbs. coconut flour
Fresh strawberries, gluten free flour, and dairy free yogurt make up this delicious summer loaf! Allergy friendly and packed with fresh berry flavor, you are going to love this Strawberry Bread.
gluten free strawberry bread
I’m curious what your favorite berry is? Mine is definitely raspberries so maybe I need to make a raspberry bread next. Although, I think you could easily sub raspberries in this recipe (or whatever your favorite berry is). Let me know if you try this recipe with a different berry.
gluten free strawberry bread
How to make Strawberry Bread
Strawberry Bread Ingredients:
Tigernut flour
Gluten free flour
Cassava flour
Baking powder
Salt
Eggs
Maple syrup
Oil
Yogurt
Vanilla
Lemon juice
Milk
Strawberries
Powdered Sugar
Directions
Whisk all dry ingredients together in a bowl.
Beat all wet ingredients, except for strawberries together in a large bowl.
Add the dry to the wet and beat on low to incorporate. Fold in the strawberries.
Pour batter into prepared loaf pan and bake for 50-55 min until golden and a toothpick comes out clean.
While the loaf is cooling, make your glaze! Mash your strawberries well and then mix everything together in a small bowl. Alternatively, you can pulse everything together in a blender until not quite smooth.
Glaze, slice, enjoy!
gluten free and dairy free strawberry bread
Gluten Free Strawberry Bread Substitutions
Flours
I always use Tigernut flour in my recipes because I am allergic to almonds, but almond flour always works as a sub!
I use a blend of gluten free flour and cassava flour as I find that provides the best texture. You can sub the cassava flour for more gluten free flour, just eliminate 2 Tbsp of flour. You can also try using 1/4 cup of oat flour, but I have not tested this myself.
Wet ingredients
This recipe calls for strawberry yogurt which enhances the flavor and moistness of this gluten free bread. I use a dairy free variety, but you can certainly use a dairy yogurt if you tolerate that.
Glaze
The glaze calls for powdered sugar. I always make my own at home by blending 1 cup of coconut sugar with 1 Tbsp of tapioca or arrowroot starch. This yields a refined sugar free and corn free powdered sugar.
gluten free and dairy free strawberry breadcassava flour
A delicious way to use summer strawberries, this Strawberry Bread is a wonderful treat. It is gluten and dairy free and finished off with a strawberry glaze.
Preheat oven to 350F and line a loaf pan with parchment paper.
Whisk all dry ingredients for the loaf together in a bowl.
Beat all wet ingredients, except for strawberries, together in a large bowl for 3 minutes.
Add the dry to the wet and beat on low to incorporate.
Fold in the strawberries.
Pour batter into prepared loaf pan and bake for 50-55 min until golden and a toothpick comes out clean. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
While the loaf is cooling, make the glaze. Mash the strawberries well and then mix everything together in a small bowl. Alternatively, you can pulse everything together in a blender until not quite smooth.
Once loaf has completely cooled, pour glaze over the top. I like to put the loaf in the fridge for a little to allow the glaze to set a bit.
We love a light, summary treat, don’t we?! (Yes, yes we do!). I LOVE zucchini and had some extra in the fridge, so I decided to make zucchini bread. But, of course, I had to jazz it up a little. I’m also a fan of lemon pound cake and figured I’d test out a combo of zucchini and lemon. These just taste like summer vibes to me.
It’s always great when you can sneak in some veggies into dessert ;). These are perfect breakfast muffins, an excellent snack option, or a nice little after dinner treat (maybe with a little vanilla ice cream?). I didn’t add chia seeds, but I feel like these would be good with the egg subbed out for a chia egg. If you try that, let me know in the comments!
Preheat oven to 375 F. Line a muffin tin with muffin liners.
Combine all dry ingredients (flours, powder, soda, salt) in a medium bowl and whisk until combined.
Beat all remaining ingredients together in a large bowl until combined.
Add the dry to the wet and beat until just combined. Divide batter evenly among muffin tin.
Bake for 25-27 minutes until a toothpick comes out clean. Let cool for 5-10 minutes in the muffin tin before removing muffins and transferring to a wire rack to finish cooling.
This Paleo Coffee Cake has the perfect texture, a sweet cinnamon sugar filling, and a delicious crumb topping. Gluten free, dairy free, and nut free, everyone will enjoy this coffee cake!
pale coffee cake
I had never eaten coffee cake in my life before making this. I always thought coffee cake had actual coffee in it (which it doesn’t). I didn’t realize the name was just a reflection of the fact that it is supposed to be eaten WITH coffee. As a tea drinker, I should just call it a tea cake.
Anyway, I finally realized what coffee cake really is and it sounded delicious so I had to try and make my own version! I love a good crumble, so I love that coffee cake has a crumble on top. This coffee cake is completely grain free, refined sugar free, and delicious with coffee, tea, or ice cream ;).
To make this gluten free coffee cake fully vegan or AIP, you would need to find a substitute for the eggs. I have not tested any egg substitutes in this recipe, so I can’t vouch for if that works. If you try it, leave a comment letting us know how it went.
This Paleo Coffee Cake is the perfect grain version of the classic. Filled with a delicious cinnamon swirl and topped off with a coconut filled crumble, this gluten free and dairy free coffee cake is perfect with breakfast, snack, or dessert!
Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
In a small bowl mix your filling ingredients and set aside.
In another small bowl, mix together your topping ingredients with a fork until they hold together, but are slightly crumbly.
Whisk all dry ingredients for the loaf in a medium bowl.
Beat all wet ingredients together in a large bowl. Add your dry to wet and beat until just combined.
Pour half your batter into the loaf pan, spreading evenly along the bottom. Sprinkle your filling evenly over the batter and then top with the other half of the batter. Crumble topping on top.
Bake for 32-35 minutes or until a toothpick comes out clean (I have had this bake as quickly as 25-27 minutes in a different oven and altitude, so check it!). Remove from the oven and let cool 10 minutes in the pan before lifting the loaf out with the parchment paper and setting on a wire rack to completely cool.
This simple Nut Free Paleo Banana Bread is comforting and delicious, without the gluten, grains, refined sugar, or dairy. This allergy friendly and healthier banana bread is the perfect way to use ripe bananas.
nut free paleo banana bread
This is a staple recipe in my house and one I make repeatedly when I have some leftover, super ripe bananas. Since it’s relatively low sugar, it’s a great alongside some eggs at breakfast, as part of an afternoon snack, or for dessert with some ice cream or whipped coconut cream. It’s so easy to make, I think this will become a go-to recipe for you too!
healthy nut free paleo banana bread
Nut Free Paleo Banana Bread Ingredients
Bananas: make sure your bananas have black spots. The riper the banana, the better for baking!
Applesauce: I love using applesauce to substitute for some of the oil in a recipe and to add a little natural sweetness.
Olive oil: the main fat for this paleo banana bread.
Eggs: helps with rise and texture.
Maple syrup: this is the main sweetener for this recipe. Maple syrup is both delicious and refined sugar free!
Vanilla
Tigernut flour: a nut free paleo flour alternative to almond flour.
Cassava flour: a great grain free flour substitute in paleo baking.
Tapioca or arrowroot starch: it’s best to use a combination of flours in paleo baking for the best texture.
Applesauce: if you don’t have applesauce on hand, you can just use an extra 1/4 cup of oil. Yogurt should also work (dairy free or regular).
Olive oil: the olive oil in this recipe can be replaced with melted coconut oil (just make sure all ingredients are room temperature) or melted butter.
Tigernut flour: if you don’t have a nut allergy, almond flour will work just fine!
Storage
Keep this nut free paleo banana bread stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5.
You can also slice and freeze this banana bread for up to 3 months. Thaw in the fridge overnight or at room temperature for a couple hours.
healthy gluten free banana bread
How to Serve Paleo Banana Bread
This healthy banana bread can be eaten as is, but I love warming it up with a scoop of vanilla ice cream, yogurt, or smear of butter. It tastes great with a spread of nut/seed/granola butter on top and a drizzle of honey.
How to Make Paleo Banana Bread Moist
Nobody likes dry banana bread and gluten free baked goods can often be dry. So, here are a few tips to keep this delicious gluten free banana bread moist.
The combination of flours. To keep this gluten free and paleo banana bread moist and not gummy, we are using 4 different flours in this recipe. This helps achieve the perfect texture.
Don’t over bake! I find that it’s easy to over bake paleo and gluten free baked goods. You want to keep an eye on the oven towards the end of baking and take your baked goods out just as soon as a toothpick comes out clean. This banana bread takes a full hour to bake, but depending on your oven and altitude, you may want to start checking it at 50 minutes. If you are at a higher altitude, definitely check it sooner.
Can I Make these into Paleo Banana Bread Muffins?
Yes! This batter will work for muffins. Just bake for about half the time, 25-30 minutes.
Can I Make this Gluten Free Banana Bread Egg Free and Vegan?
I have not tested this recipe with an egg substitute. If you try it, leave a comment and let us know how it went!
healthy gluten free and paleo banana bread
More Banana Recipes
If you love a good banana recipe, then you’ll love these other gluten free baked goods
This easy nut free paleo banana bread is grain, gluten, dairy, and refined sugar free! Healthy and low sugar, this banana bread recipe is the best way to use up ripe bananas.
Mash 3 of the bananas with a fork in a large bowl then add the remaining wet ingredients and mix in a stand mixer or with a hand mixer until well combined.
Whisk all dry ingredients together in a smaller bowl, make sure there are no lumps.
Add dry to wet and mix on low until all ingredients are just combined (don't over mix). You may need to scrape down the sides of a bowl with a spatula to make sure all ingredients are combined.
Let batter sit for 5-10 minutes. The batter should now be somewhat thick. You don’t want a runny batter and it should need to be scooped into the pan, not easily run from bowl to pan.
Line a loaf pan with parchment paper while you let the batter sit then scoop batter into the pan and even out the top. Slice the leftover banana in half lengthwise and gently press it into the top of the batter (this is purely for aesthetics and doesn't need to be done).
Bake for 60-65 minutes until golden on top and a toothpick comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Let cool completely before cutting! This is key.
This bread tastes even better the next day, so if you have the patience to let it sit at room temperature overnight before cutting, do it!
Notes
Homemade baking powder: 2 parts cream of tartar, 1 part baking soda, 1 part tapioca starch
How can it be fall without a lovely apple recipe? A warm cinnamon-apple bread seemed like just the way to kick off the cooler weather. Okay, well it’s not exactly cooling off here in Colorado yet, but a girl can pretend, right?! Has it cooled off where you live yet?
This is such an easy and delicious apple bread recipe. It’s completely paleo and easily made vegan/AIP. What is your favorite apple or fall recipe? Let me know! And let me know if there are any favorite fall recipes you’d like me to try and make paleo/AIP or healthified
Sauté diced apple over medium heat with 1 tbs. of water until soft, about 10 minutes.
While the apple is cooking, you can whisk the dry ingredients together in a small bowl.
Blend all the wet ingredients except the apple cider vinegar together in a large bowl. Once the wet ingredients are well blended, stir in the apple cider vinegar.
Now add the dry ingredients to the wet and mix well to combine. Fold in the softened apple until evenly distributed throughout the batter.
Pour the batter into a loaf pan (I always line mine with parchment paper to make things easier) and spread it evenly.
Bake for 35-38 minutes, until golden brown and a toothpick comes out clean.
Let cool for 10 minutes in the pan before transferring to a rack to finish cooling. Make sure it has cooled completely before cutting or it will fall apart.
I love to serve this with more sautéd apple on top and a drizzle of coconut cream!
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
