Banana Bread Without Gluten – Quick, Healthy, and Delicious
Want a quick breakfast or a healthy snack? This banana bread without gluten is the best answer. It has only 57 calories and 3 grams of protein per slice, making it great for people who are on a low-carb, keto, or sugar-free diet. The dish is gluten-free and diabetic-friendly, so it may be eaten by people with a wide range of dietary needs. What’s the best part? Making it is very simple. You only need a few things and around 20 minutes in the oven.
This banana bread is a great choice whether you’re planning meals for the week or just want a sweet treat without a lot of sugar.
With only 57 calories and 3 grams of protein per slice, this is the perfect high-protein snack for anyone on a weight loss program or a keto meal plan.
Why This Banana Bread Works
- No sugar: This banana bread is sweetened with stevia and sugar-free syrups, so it’s great for people who are trying to cut back on sugar or are diabetic.
- Quick and easy: This recipe only needs a few ingredients and doesn’t take long to make.
What You Need
Equipment:
- Mixing bowls are used to mix the dry and wet ingredients.
- Electric mixer (optional) to make the batter smooth and even.
- Loaf pan that doesn’t stick so you can easily take it out after baking.
- Measuring cups to make sure the proportions are right for the greatest results.
Ingredients:
- 2 ripe bananas, which will add natural sweetness and moisture.
- One egg helps hold everything together and gives it a little additional protein.
- 45g (3 tbsp) of vanilla yogurt without sugar makes the bread creamy, which is great for clean eating.
- 24g of powdered peanut butter delivers protein without the added fat that comes with normal peanut butter.
- 40g of coconut flour is a gluten-free flour substitute that is also high in fiber.
- 2–3 tablespoons of sugar-free vanilla or cinnamon syrup. This adds sweetness without the sugar, which is great for anyone on a keto diet.
- One packet of stevia, a sweetener with no calories that maintains the dish sugar-free.
- 5g of baking powder makes the bread rise and keeps it light.
Instructions
- Set the oven to 350°F and prepare a non-stick loaf pan by lining it or greasing it.
- In a big basin, mash the bananas until they are smooth.
- As you add the coconut flour and baking powder, whisk to keep the lumps from forming.
- Put in the egg, yogurt without sugar, powdered peanut butter, syrup, and stevia. Mix everything together well.
- Pour the batter into the loaf pan that has been prepared and smooth the top.
- Bake for 20 minutes, or until the top is golden brown and a toothpick comes out clean.
- After 10 minutes, take the bread out of the pan and let it cool on a rack.
Tips & Alternatives
- Use bananas that are ripe: Ripe bananas make the bread sweeter and wetter.
- Coconut flour: It soaks up a lot of moisture, so make sure to follow the recipe’s specifications.
- Bananas that have been frozen: If you’re using frozen bananas, make sure to thaw and drain them first.
- Add-ins: You can make it even better by adding chocolate chips, almonds, or dried fruit. You might add a scoop of whey protein powder to get more protein.
FAQ
Can I make this before?
Yes! The next day, this banana bread tastes even better. You can keep it in an airtight container for up to three days, or you can put it in the fridge to make it last longer.
Is it okay to use a different flour?
Coconut flour is the best for this recipe, but if you don’t have any, you can use almond flour or a gluten-free all-purpose flour blend. Just change the amount of liquid as needed.
Can I make muffins instead of a loaf of bread?
Yes! This batter is perfect for making muffins. Bake for about 15 minutes, or until a toothpick comes out clean.
Have fun!