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Best Gluten Free Banana Bread (Low-Carb & Zero Added Sugar) 2

Best Gluten-Free Banana Bread (Low Carb / Zero Added Sugar)

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My delicious and nutritious Gluten-Free Banana Bread is a low carb, zero sugar added powerhouse of flavor.

Hi Bold Bakers!

If we’ve never met before, let me introduce myself. I’m Olivia Crouppen, Gemma’s Culinary Assistant and Bigger Bolder Baking’s resident alternative baker. You may have seen me in a few other Bigger Bolder Baking videos like Homemade Twix Bars and Gemma Eats: Disneyland Food. As a baker with a passion for creating sweet treats that cater to a variety of lifestyles from vegan to Keto and everything in between, I’m here to share with you my holistic twist on all of the classic sweets I can’t live without.

We have had  a HUGE number of requests from bakers all across the world for gluten-free, sugar-free, low carb, or paleo recipes. I know there are a lot of recipes out there for banana bread, but this one is the Best Gluten Free Banana Bread, ever. It also happens to be low carb with zero added sugar! My Gluten-Free Banana Bread recipe is engineered to tick all the boxes and fit whatever lifestyle you live. Made with zero (that’s right zero) added sugar, grain free flours, and a bit of coconut oil, this bread is super wholesome and flavorful.

My Gluten-Free Banana Bread is for everyone, not just those that are trying to eat gluten-free. Moist, dense, and topped with a whole banana and studded with toasty walnuts, this delicious and nutritious banana bread is a fresh take on one of my favorite comfort foods.

Can we make our own Almond/Coconut flour?

What makes my lovely banana bread gluten free, grain free, and lower in carbohydrates is the alternative flour blend.  While normal flour is derived from wheat, almond flour and coconut flour are exactly what they sound like. If you’ve never heard of these flours, or aren’t sure where to get them, you can easily make them yourself at home in no time.

To make almond flour I suggest you check out Gemma’s recipe for Homemade Almond Flour or ground almonds. Making your own coconut flour is the same process as making the almond flour: you simply blitz up dried unsweetened coconut flakes into a fine powder (or flour). This is best done in a food processor, but can be managed in small amounts in your blender. These flours are a staple in alternative baking and I always have them on hand.

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What is Lakanto? How is it made?

In addition to being low in carbs and gluten-free, this banana bread is made with no added sugar. While this recipe is sweetened by the ripe bananas, it also uses one of my favorite alternative ingredients: Lakanto brand maple syrup.

This is a zero sugar liquid sweetener derived from monk fruit and erythritol. If you can’t find this, you can absolutely use another brand of sugar free maple syrup or regular maple syrup. I prefer to use this brand as it’s 100% natural, non-GMO, and vegan. I like to use this because it keeps the bread super moist and also adds that classic sweet maple flavor without all the added sugar.

[ Need more information on substituting sugars? Check out Gemma’s easy Sugar Substitute chart! ]

Is the texture different for this Gluten-Free Banana Bread than regular banana bread?

So you might be wondering with all of these alternative ingredients what is the texture of this Gluten-Free Banana Bread like? Well, if you’ve ever baked with coconut or almond flour before you know they actually lend themselves to a super moist texture and lovely cake-like chew. You lose nothing by using these special ingredients — but you gain fiber, protein, and a bit of healthy fat without having to think about the sugar content.

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Do I have to use walnuts?

While I love the combination of walnuts and banana you can add in any nuts you like. Other yummy additions are chocolate chips, coconut flakes, or dried fruit! Feel free to play with this recipe and make it your own.

I truly can’t wait to hear what you think of this awesome Gluten Free Banana Bread recipe!

Want More Alternative Recipes?

And don’t miss Gemma’s Best Ever Banana Bread, too!

3.9 from 196 votes
The very Best Gluten Free Banana Bread you've ever had!
Gluten-Free Banana Bread (Low Carb / No Added Sugar)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Moist, sweet, and topped with a whole banana (also, studded with toasty walnuts) — my delicious and nutritious Gluten-Free Banana Bread is a low carb, zero sugar powerhouse of flavor.

Course: bread
Cuisine: American
Servings: 10
Calories: 139 kcal
Author: Olivia Crouppen
  • 3 ripe bananas 2 mashed, 1 sliced in half length wise
  • 3/4 cup (3oz/85g) almond flour
  • 1/4 cup (¾ oz/21g) coconut flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1/4 cup (2 ½ oz/71g) sugar free maple syrup, maple syrup or honey
  • 1/2 cup (1 ½oz/43g) walnuts, roughly chopped
  1. Pre-heat your oven to 350°F (180°C), then line a 9x5 inch loaf tin with parchment paper. Set aside.

  2. In a large bowl stir together the almond flour, coconut flour, baking soda, and cinnamon. 

  3. In a separate bowl combine the mashed banana, eggs, coconut oil, maple syrup, and vanilla.

  4. Fold the wet ingredients into the dry until a batter is formed. Lastly, fold in the chopped walnuts — reserving some to sprinkle over the top of the bread. 

  5. Transfer the batter to your lined baking tin. Lay the two halves of the whole sliced banana on the top and sprinkle over the reserved walnuts.

  6. Bake the banana bread for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.

  7. When the bread is done remove from the oven and allow to cool slightly before removing from the tin. Slice and serve warm or room temperature.

  8. Cover and store in the refrigerator for up to 4 days.

Recipe Notes
  • This bread can be frozen for up to 1 month. Defrost at room temperature then toast or warm in the oven to enjoy leftovers. 
  • This bread can be made vegan by substituting the eggs with flax eggs
  • To make flax eggs, combine 3 tablespoons ground flax seed + 9 tablespoon water. Allow to set for 10 minutes until "bloomed," then add into your batter in place of eggs. 
Nutrition Facts
Gluten-Free Banana Bread (Low Carb / No Added Sugar)
Amount Per Serving (1 slice)
Calories 139 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 56mg19%
Potassium 169mg5%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 100IU2%
Vitamin C 4.1mg5%
Calcium 20mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. K on September 13, 2019 at 7:16 pm

    I’m allergic to all nuts. Is there any alternative to the almond flour?

    • Gemma Stafford on September 14, 2019 at 2:55 pm

      Hi. I have a guide to the best gluten-free flours I hope this helps.

  2. Karen on September 6, 2019 at 1:55 pm

    Can I use Stevia instead of maple syrup/honey or erythritol, if so how much?

    • Gemma Stafford on September 7, 2019 at 12:42 pm

      Yes you can, but I’m not sure about the conversion equivalent of stevia vs. honey, erythrol. Their level of sweetness vary so getting an exact conversion equivalent is challenging.

  3. sierra on August 26, 2019 at 7:44 pm

    This was absolutely delicious. If I didn’t know better I would assume it was just regular banana bread!
    I substituted oat flour in place of the almond flour and used honey for the sweetener. ?

    • Gemma Stafford on August 27, 2019 at 1:01 am

      Yay! Thanks for sharing this info for our other bold bakers. Making healthy food delicious would certainly be welcome to a lot of our friends who are working on eating healthy. Keep us posted of any other bold baking adventures from your kitchen.

  4. Shainé on August 5, 2019 at 6:05 pm

    Can I substitute the syrup/ honey with just erythritol?

    • Gemma Stafford on August 6, 2019 at 3:31 am

      Hi Shaine,
      Yes, that will work well for you in this recipe. Erythritol does not caramelize so well in a bake, so the color may be affected. The sugar caramelizes in heat to brown, and flavor too, but it is perfectly good to use erythritol in this type of sweet bread. The bananas add sweetness too, so all will be well,
      Gemma 🙂

  5. Laura on July 27, 2019 at 5:28 pm

    Hey, have you tried the flax seed replacing the eggs? How did it go? Everytime i use flax it stays raw and goewy! Any suggestions? I love banana bread but veganising banana bread hasn’t been successful for me in the past?

    • Gemma Stafford on July 30, 2019 at 8:04 am

      Hi Laura,

      Sorry for my late reply. I personally haven’t tried it for this recipe so I couldn’t tell you. Maybe try a different egg sub rather than flax egg, like apple sauce.

      Have you seen my chart?


  6. mariah on June 10, 2019 at 10:27 am

    Hey, I have the coconut flour, but would peanut flour be okay to use in place of almond flour?

    • Gemma Stafford on June 11, 2019 at 8:58 am

      Hi Mariah! This is an interesting question. I have not personally used peanut flour to replace almond flour. But I think it should work because they are both nuts ?I would absolutely love to hear how this works for you. It should be useful for those who are looking for alternatives to almond flour. Please do let me know how this goes along. Gemma ?

  7. Dee on June 9, 2019 at 2:44 pm

    This bread is soo good! Thank you kindly for posting this delicious recipe! Already in the freezer to be enjoyed after my baby arrives, the Lord willing 🙂

    • Gemma Stafford on June 10, 2019 at 7:09 am

      Hi Dee,
      well, that is two lots of good news, baby first, of course, congratulations to you and best wishes for safe and happy delivery.
      I am happy that you liked this recipe too of course!
      Gemma 🙂

  8. Michelle on June 7, 2019 at 4:42 am

    Can you use butter instead of coconut oil
    If so how much

    Also if you use applesauce how much
    Thank you

    • Gemma Stafford on June 8, 2019 at 3:23 am

      Hi Michelle,
      yes, you can use butter, in the same quantity, provided it is real butter. Perhaps a little less if it is a tub of butter like spread.
      Is the applesauce in place of the egg? ( the chart is here.To replace one egg you would generally use 4 tablespoons of applesauce, but this does depend on the recipe. Banana is also used as an egg substitute. This needs to be almost creamed to make it glutenous, you could do this with one of the bananas and add 2 tablespoons of applesauce.
      I hope this is of help,
      Gemma 🙂

  9. Laura Harries on May 23, 2019 at 12:05 pm

    I had to leave a review for this. Bloody delicious! Moist and very bananary. Is that a word?? Anyway I can’t stop trotting out to the kitchen and eating a bit more ?

    • Gemma Stafford on May 25, 2019 at 1:10 pm

      Aw that’s great! I’m delighted to hear that.And yes thats a word, NOW 🙂


  10. Gemma Stafford on May 20, 2019 at 10:01 pm

    Hi Lynn,

    yes I suppose you could do that. Maybe try our

    This might work better,

  11. Gemma Stafford on May 20, 2019 at 9:58 pm

    Hi Lynn,

    yes I suppose you could do that. Maybe try our

    This might work better,

  12. Denise on March 21, 2019 at 7:39 am

    If I have Nut problem, what can I use.

    • Gemma Stafford on March 21, 2019 at 5:07 pm

      Hi, you can use oat flour or gluten free-flour instead!

  13. Belicia on March 15, 2019 at 8:26 pm

    Thanks Gemma and Liv for introducing me to the world of baking and alternative baking! I have tried a number of your recipes with much success and that has been a huge boost of confidence to me given that I’m new to baking. I love how easy your recipes are how you explain the science behind baking!

    I also love banana bread and this healthier version looks great! Can’t wait to try it!

    Unfortunately for me, I live in Singapore and Amazon does not always ship items here 🙁 I can find Lakanto here in granule form but the maple syrup form cost more then 5 times the price! Ouch. Would I be able to use Lakanto in granule form instead of Lakanto maple syrup? And how exactly should I substitute it since one is in granule form and the other in liquid form? I’m guessing I would need to add more liquid of sorts? Thanks for the clarification and sorry for the many questions!

    • Gemma Stafford on March 18, 2019 at 11:45 am

      Thank you so much for the lovely message! For this you can use the same amount of powder lakanto and add 1/2 extra banana to make up for the liquid. Let me know how that works, enjoy 😀

  14. Lara on March 14, 2019 at 10:45 am

    I made this without the syrup and added chopped dates, my husband and daughter loved it, it’s now our weekly treat. Thanks a lot for a great, delicious recipe 🙂

    • Gemma Stafford on March 15, 2019 at 4:24 am

      Hi Lara,
      Good woman! that is what we love to hear, make these recipes your own, that is the idea.
      Thank you for letting us know,
      Gemma 🙂

    • Martine on April 2, 2019 at 2:45 pm

      Wow that’s a great idea!! I didn’t have the syrup but do have dates! Thank you!! I’m making it today 😉

    • Martine on April 2, 2019 at 3:45 pm

      The dates is a awesome idea since I don’t have the syrup, but do have fresh dates in the fridge! Thank you for this awesome ideas how to bake health and make it so easy! I’m new to baking, but it was fun to read and to make so I can’t wait to taste.. 36 more min to go in the oven. 😉

      • Gemma Stafford on April 3, 2019 at 2:22 am

        Hi Martine,
        Good, it is great that you have started baking, keep it up now. Experience will teach you more than I can.
        Gemma 🙂

  15. Lala1967 on March 13, 2019 at 2:59 pm

    Thank you for this delicious recipe! I added chopped dates to the batter which gave it an added texture and chew.

    • Gemma Stafford on March 13, 2019 at 3:19 pm

      Oh lovely! I bet that was delicious 🙂

      Thanks for trying it out.

  16. Nancy on March 11, 2019 at 1:08 pm

    Hi! In keto we don’t eat bananas can I used banana extract instead and how the ingredients can be changed because not having the same moist ?

    • Gemma Stafford on March 11, 2019 at 4:02 pm

      Hi, for this i would suggest adding an egg.

  17. Abby on March 10, 2019 at 9:10 am

    Hello! I don’t have coconut flour so I’m wondering if I can just use more almond flour instead?

    • Gemma Stafford on March 11, 2019 at 9:37 am

      Hi yes you can, it might change the texture but you it will still work.

  18. Yada on March 8, 2019 at 4:21 am

    Hello there! could i omit the maple syrup for this recipe? is it also possible to substitute the different types of flour used in this recipe with simply oat flour? thanks dear!

    • Gemma Stafford on March 9, 2019 at 6:42 am

      Hi Yada,

      I don’t recommend it as the recipe needs some sort of sugar. You can use honey or agave if you don’t want to use maple syrup.

      Hope this helps,

  19. Priya on March 4, 2019 at 5:07 pm

    Hey Gemma,
    I dont like bananas, can i omit them. Are they added for binding or moist and sweetner purpose. Please,advice

    • Gemma Stafford on March 5, 2019 at 4:48 pm

      Hi, yes you can use apple sauce. Enjoy!

  20. Sue Hancock on March 2, 2019 at 2:57 am

    Hi Gemma
    My hubby is a T2 diabetic and a bit of a sweet tooth. I made this for him today but substituted medjool dates instead of the walnuts. We both absolutely loved it. Hubby said thanks for enabling him to have a treat that is actually good for him.

    • Gemma Stafford on March 2, 2019 at 9:45 pm

      I’m delighted to hear that! I love the addition of dates!

  21. Sapna on February 24, 2019 at 12:29 am

    Dear Gemma, can I use all purpose flour for this recipe..Instead coconut flour.

    • Gemma Stafford on February 24, 2019 at 3:36 am

      Hi there,
      I think it will be best to use this recipe (
      coconut flour is a really absorbent thing, I am not too sure how you would adjust it, but of course you can try it. Add the flour until the batter comes together in a thick moist way, that will do it for you,
      Gemma 🙂

  22. Mina on February 15, 2019 at 12:42 pm

    Thanks Gemma for sharing this recipe. I was surfing the internet for the banana bread recipe to substitute the gluten free oatflour because I could not find it at the store near me. Your coconut and almond flour ingredients are perfect. Thanks Rosemary for adding the baking powder too. Now, I have everything I need including flaxmeal to make the wild blueberry banana bread!!! 🙂

    • Gemma Stafford on February 15, 2019 at 5:44 pm

      Thanks to Olivia for developing this wonderful recipe for you! That blueberry banana bread sounds delish!

  23. Rosalynn on February 8, 2019 at 4:47 pm

    Will it wreck the texture if I use only coconut flour? Or can I sub almond flour for something that isn’t nut based?

    • Gemma Stafford on February 9, 2019 at 3:20 am

      Hi Rosalynn,
      Yes! it will not do it for you. The texture of almond flour is completely different to coconut flour, and it absorbs liquids in a different way too. If this is an issue for you you would be best to seek out a good all purpose gf flour, check the pack to be sure it is nut free. That will do it for you, for lots of the recipes here, not just the gf ones!
      Gemma 🙂

  24. Yeva M on February 7, 2019 at 12:07 pm

    No need to add eggs? Is that where the coconut flour comes instead?

    • Gemma Stafford on February 7, 2019 at 4:26 pm

      Hi, if you want to replace the egg in this recipe i would suggest using flax eggs instead.

  25. Martina on February 7, 2019 at 5:59 am

    My son has gut problem so he’s on the GAPS diet and was looking for something very filling and yummy for him to have in the morning. This recipe is amazing, I’ve substituted the sf maple syrup with raw honey and Erythritol and I sprinkled some honey on the top as well. He won’t stop eating it ?
    Thank you so much ?

    • Gemma Stafford on February 7, 2019 at 9:36 pm

      It’s my pleasure 😀

    • Ola on March 16, 2019 at 10:18 am

      If I substitute the syrup with honey and Erythritol would it be half and half to equal 1/4 cup of maple syrup?

      • Gemma Stafford on March 17, 2019 at 7:12 am

        Hi Ola,
        That sounds right to me!
        Gemma 🙂

  26. Carole Corbett on February 3, 2019 at 12:24 pm

    Had way too many bananas in my freezer so decided to try this bread! I hate wasting food.
    I made a double batch. I submitted my picture.

    My husband put a bit of it on some Halo Top ice cream (SF, low carb) drizzled some chocolate on top (cocoa powder and coconut oil and sweetener) then a dollop of real whipped cream…didn’t have any cherries…lol.

    Everyone loved it and it smelled so good baking. I used half local honey and half maple syrup.

    It’s a winner!


    • Gemma Stafford on February 4, 2019 at 4:02 pm

      WOW, that sounds awesome, great job! Next time submit a photo!

  27. peimiriam on February 3, 2019 at 5:15 am

    I would have taken a photo, but I wasn’t quick enough and it is half gone now. This is an exceptionally good recipe. I didn’t have walnuts, but I had unroasted cashews and they were beautiful – creamy, satisfying flavour. The roasted banana on top gave a deeply satisfying fresh banana taste with every slice. This recipe is a keeper.

    • Gemma Stafford on February 3, 2019 at 10:55 am

      Thank you for the lovely review. Do share a photo next time ?

  28. Laurel on February 1, 2019 at 6:30 pm

    Hi there! Do you know many carbs and fat these would be if I made muffins?! I thought I had a loaf pan but I was wrong. This recipe also only yielded 9 muffins for me for some reason. I used 6TB egg whites and one whole egg, and that was the only substitution!

    • Gemma Stafford on February 2, 2019 at 8:16 pm

      Hi Laurel,

      It all depends on how many muffins you end up getting out of the mix. IF you do muffins you can go to and calculate the carbs yourself.


  29. Rosemary Wilkes on January 29, 2019 at 5:02 pm

    Adding 1tsp baking powder made the bread rise and slice nicer. I also added blackstrap molasses

    • Gemma Stafford on January 30, 2019 at 1:53 pm

      Those are great additions, thank you & send us a photo next time!

    • Rosemary Wilkes on January 30, 2019 at 4:42 pm

      Oops spell check made it say Jockstrap..oh dear!, It was suppose to say Backstrap

      • Gemma Stafford on January 31, 2019 at 2:07 am

        Haha! Rosemary, I went back to correct it! I did not spot it first time round. A great addition too,
        Gemma 🙂

        • Eve on March 17, 2019 at 9:26 am

          Teehee ?

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