Healthy gluten-free almond flour banana bread made with a combination of almond flour, oat flour, and no added sugar. This bread is full of healthy fats, fiber and sweetened only with bananas making it perfect for breakfast or a balanced snack.

No-sugar Added Banana Bread | Nourished by Nutrition

This is by far my favorite banana bread recipe to date! I have a few recipes like this Spelt Banana Bread and these Almond Flour Banana Muffins that I rotate through. And while these are delicious, this Almond Flour Banana Bread can’t be topped!

This almond flour banana bread was inspired by my almond flour banana muffins, but with few tweaks. I wanted a nourishing bread that was hearty (while still being light and fluffy!) and only sweetened with bananas. I’m also happy with how this banana bread turned out and I think you will be too! Who knew banana bread could taste so good without any added sugar?!

No-Added-Sugar Almond Flour Banana Bread

That’s right! This banana bread has no added sugar. The only sweetness comes from the natural sugars found in the extra ripe bananas. As bananas ripen their sugar content increases. Green bananas contain more starch and less sugar, whereas brown, spotty bananas are almost all sugar. The concentrated sugar makes them perfect sweetening baked goods while being able to reduce the amount of added sugar in the recipe. This recipe calls for 1 1/2 cup of extra ripe bananas, which makes the perfect lightly sweetened banana bread.

The combination of almond flours, oats, and ground flax provides protein, healthy fats and fiber to make this a wholesome, healthy banana bread. It’s perfect for a nourishing breakfast or snack. If you need something a little more filling, I recommend slathering on some almond or peanut butter or serving it with Greek yogurt (dairy-free or regular) for an additional protein boost.

No-sugar Added Banana Bread | Nourished by Nutrition
No-sugar Added Banana Bread | Nourished by Nutrition

No-sugar Added Banana Bread | Nourished by Nutrition

Nourished by Nutrition Facts

Bananas

Bananas are one of my favorite sources of natural sugars. They’re a great pre-workout snack that provides quick energy as well as a great way to sweeten smoothies and baked goods. Bananas are a good source of potassium, vitamin B6, vitamin C, fiber and several antioxidants.

Unripe bananas contain resistant starch. This acts as a pre-biotic fiber that feeds the good gut bacteria in your gut and can help prevent colon cancer. As bananas ripen, the starch turns into various sugars – glucose, fructose, and sucrose.  Bananas also contain several antioxidants, which are responsible for many of their health benefits. These include dopamine and catechin. Catechins are a type of antioxidant flavonoids that have been linked to various health benefits, including a reduced risk of heart disease.

Oat and Almond Flour

This flour combination is my absolute favorite for baking! The almond flour is nutrient-dense and incredibly rich tasting. It’s packed with healthy fats, along with calcium, magnesium, iron, and vitamin E. Almond flour gives a “buttery” taste and a light and fluffy texture. However, I always find it works best when paired with another flour.

You often seed a combination of coconut and almond flour in grain-free or paleo baked goods. However, this isn’t my favorite combination. Plus, we don’t shy away from grains here at Nourished by Nutrition. This is why I love pairing almond flour with oat flour. Oats are a complex carbohydrate and a good source of both soluble and insoluble. The soluble fiber in oats draws water into your intestinal tract. This type of fiber helps support regular digestion, helps us feel fuller, and can help lower cholesterol and blood sugar levels. (1)

Flax seeds

These little seeds are small but powerful! However, to get the most out of flax, it needs to be ground. One tablespoon of flax seeds contains a pretty good amount of protein, fiber, and many nutrients. The fiber in flax seeds can support optimal digestion and keeping a balanced gut microbiome. (2)

However, their best known for being one of the only plant-based sources of omega-3 fats. Flax contains alpha-linolenic acid (ALA), which is partially converted into the omega-3-fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in the body. DHA and EPA are the types of omega-3s that the body can actually use.

Flax is also high in lignans. Lignans act as both antioxidants and phytoestrogens. Phytoestrogens can have a weak estrogen effect, which can help balance hormones, alleviate menopausal symptoms, and support breast milk production.
No-sugar Added Banana Bread | Nourished by Nutrition

IF YOU LOVE THis Almond Flour Banana Bread, YOU’LL ALSO ENJOY…

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No-Added Sugar Almond Flour Banana Bread

Healthy gluten-free almond flour banana bread made with a combination of almond flour, oat flour, and no added sugar. This bread is full of healthy fats, fiber and sweetened only with bananas making it perfect for breakfast or a balanced snack.

  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices 1x
Scale

Ingredients

1 ½ cups almond flour

1 ½ cups oat flour 

⅓ cup ground flax

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups pureed banana (4 very ripe bananas)

3 eggs

1 ½ teaspoons vanilla extract

1 banana for topping (optional)

Instructions

Preheat oven to 350°F. Line a 8 ½ x 4 ½ inch pan with parchment paper or spray lightly with avocado oil spray to prevent sticking.

In a large bowl, combine the almond flour, oat flour, ground flax, baking soda, salt and cinnamon.

Puree bananas in a high-speed blender (or mash until completely smooth). Measure out 1 1/2 cups into a medium bowl. Wisk in the eggs and vanilla extract.

Pour the banana mixture into the bowl of flour, a gently fold the mixture until just combined – careful not to over mix. Pour the batter into the lined baking dish. Slice a banana down the vertically down center and place on top the banana bread, if desired.

Bake 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let cool for 10 minutes, then remove and transfer to a wire rack to finish cooling completely.

The banana bread can be kept in the in an airtight container for 4 days or frozen in slices and kept in the freezer for 3 months.

 

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.