Banana Bread: Gluten Free + Refined Sugar Free

Banana Bread: Gluten Free + Refined Sugar Free

Author: Margot Rutigliano

How many times have you had left over bananas and let them go to waste? I am guilty as charged! But this time, I decided to put those bananas to good use and made a delicious gluten free banana bread. I’m not necessarily a “gluten free” person but I am a “refined free” person. So when I make a recipe, I try to use as many whole ingredients as possible. I like to stay away from processed, refined white flours and sugars. This recipe is great and is adapted from The Baker Mama (original link at bottom of post). It’s so easy to make, not overly sweet and only contains a handful of ingredients.


Banana Bread Ingredients


Banana bread is made from oat flour.

Banana Bread Instructions

  1. Preheat oven to 350
  2. Line a 9×5 bread pan with parchment paper
  3. Add all ingredients (except 1/8 c of the walnuts) to blender or vitamix and blend until completely incorporated and smooth. This part is so easy and because of it, I’ll make this bread over and over. Blending vs having to mix and use a number of utensils makes life easy when baking!
  4. Garnish the top with sliced banana (optional) and the rest of the chopped walnuts.
  5. Bake for 20 – 25 minutes depending on your oven.
  6. *I broiled this bread for just a few minutes after baking to give the top more of a browned, crispy texture. It was fantastic! This is totally optional though.
  7. Let cool completely before serving.
  8. Store sealed and covered in refrigerator.


Banana Bread Alternatives

Feel free to get creative with the recipe. Add chocolate chips, mix up the nuts or try a different type of sweetener (honey, maple syrup, etc). In addition, I like to add cinnamon and nutmeg from time to time to give it a slightly different taste.

I used old fashioned gluten free rolled oats because it’s what I had on hand. I would suggest rolled oats vs quick cooking oats but you can try what you have. In addition, the oats don’t have to be gluten free if you don’t have gluten free oats at home or if you’re not sensitive to gluten. I also used VERY ripe bananas and they worked out just fine. The bread was still delicious. Use what works for you!


Original Recipe:

This recipe was adapted from this original Banana Bread recipe.



2017-10-07T14:19:40+00:00 October 7th, 2017|desserts|

About the Author:

Margot Rutigliano Whatley is the creator and owner of Vita Vie Retreat. She is a Certified Personal Trainer of 15 years, a Certified Nutrition Coach and a natural living expert. Vita Vie Retreat is a fitness retreat and active getaway for women and men wanting to refresh body + mind. Our blog is a source for information and inspiration about health, nutrition, wellness and fitness. Enjoy!