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Gluten-Free Chocolate Banana Bread (Sugar-Free, Lectin-Free)

This is the best banana bread I’ve ever had. It’s refined sugar-free, gluten-free, lectin-free, and dairy-free. It can also easily be made nut-free. This gluten-free chocolate banana cake is made with green bananas, and it is sweetened with dates and inulin powder.

One day my husband and I went to a health shop here in Aarhus, Denmark. It’s called NYMA; it’s where we now buy pastured chicken and a lot of other specialty items. My husband ordered a sandwich on sourdough bread and then wanted a slice of banana bread that looked divine. Of course, I had to taste it, I was curious because it looked really good. My reaction was exactly that: this is the best banana bread I’ve ever had!

The inspiration

We checked their website and luckily, the recipe for this banana bread was on there. I know using so many dates in a dessert is borderline plant paradox compliant (a diet program I’m on that limits fruits, especially dried fruits). I mean, to be honest, when I think one date has about 16 grams of sugar, it’s kind of a lot. I know that! So technically, this banana bread is not sugar-free, but refined sugar-free. But I think is so good, it’s worth it.

Anyone would love this banana bread and will have no idea is a healthy-ish dessert. It’s so easy to make, it makes a perfect potluck dessert and kids and adults will love it. You can make a bigger batch and freeze it.

The original recipe had double the amount of dates I used, and also had quite a lot of sugar and wheat flour. It also had hazelnut flour, which I know is one of the reasons it tasted so good, but at the moment hazelnuts are on my intolerance list, so I avoid them. For the recipe I am sharing with you, I used organic almond flour and tigernut flour. I also made this banana bread with a mix of chestnut flour and almond flour.

Possible flour combinations you can use for this banana bread

  • Only hazelnut flour
  • Only almond flour
  • Almond + tigernut flour (which is what I used for this one)
  • Almond + chestnut flour (I made it with this combination too and I loved it)
  • Tigernut + cassava if you want a nut-free version

If you want a nut-free version, I would advise against using only tigernut (you know tigernut are not nuts, despite the name, right?), as it can have too much of a gritty texture, or only cassava, as we need a little bit of nuttiness and natural sweetness, which tigernut can provide.

If hazelnuts were not off-limits for me at the moment, I would use a mix of hazelnut flour with any of the other flours.

Why use green bananas?

Green bananas’ nutritional profile is quite different than that of a ripe banana. While a ripe banana is mainly sugar, a green banana is mainly resistant starch.

I use them for pancakes, for smoothies, for ice cream, for anything you would use a ripe banana for. When you mix it in a blender, you won’t even notice the difference (just slightly less sweet, obviously).

Ingredients for gluten-free chocolate banana bread

Blender ingredients:

  • 1/3 cup extra virgin olive oil
  • 4 green bananas (260 grams)
  • 3 pastured eggs
  • 11 pitted dates (about 100 grams), chopped
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange extract (optional, or you can use orange zest)
  • 1/4 teaspoon coffee extract
  • 2 tablespoons inulin powder

Dry ingredients:

  • 1/2 cup tigernut flour
  • 1/2 cup almond flour (packed) – see post for flour substitutes
  • 4 tablespoons tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Add-ons:

  • 60 grams chopped dark chocolate (90%)

How to make the sugar-free and gluten-free chocolate banana bread:

You just have to mix the blender ingredients in a high-powered blender, then add it on top of the dry ingredients and combine with a spatula.

Incorporate the chocolate and that’s it. Pout it into the pan and bake at 180C / 350F for about 55 minutes.

You can bake this in a full-size loaf pan, or in two smaller loaf pans.

Let this gluten-free chocolate banana bread cool complelty before you slice it and eat it. I actually prefer to slice it after it has spent a couple of hours in the fridge. The slices will be more moist and the flavors will intensify.

Since this is such an easy bread to make, you can make a bigger batch in advance, slice it, separate the slices with parchment paper and feeze it. You will have a delicious and nutritious healthy sweet treat on hand, anytime.

Gluten-Free Chocolate Banana Bread (Sugar-Free, Lectin-Free)

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.00 out of 5)
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By Claudia Curici Serves: 10
Prep Time: 30 minutes Cooking Time: 55 minutes

This is the best banana bread I've ever had. It's refined sugar-free, gluten-free, lectin-free, and dairy-free. It can also easily be made nut-free. This gluten-free chocolate banana cake is made with green bananas, and it is sweetened with dates and inulin powder.

Ingredients

  • BLENDER INGREDIENTS:
  • 1/3 cup extra virgin olive oil
  • 4 green bananas (260 grams)
  • 3 pastured eggs
  • 11 pitted dates (about 100 grams), chopped
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange extract (optional, or you can use orange zest)
  • 1/4 teaspoon coffee extract
  • 2 tablespoons inulin powder
  • DRY INGREDIENTS:
  • 1/2 cup tigernut flour
  • 1/2 cup almond flour (packed) - see post for flour substitutes
  • 4 tablespoons tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ADD-ONS:
  • 60 grams chopped dark chocolate (90%)

Instructions

1

Mix all the blender ingredients in a high-power blender until creamy.

2

Mix the dry ingredients in a large mixing bowl.

3

Add the blended ingredients to the dry ingredients and incorporate with a spatula (if you use chestnut flour sift it before, as it tends to form clumps).

4

Add the chopped chocolate and fold it into the batter.

5

Pour the batter into a lined loaf pan and bake at 180C / 350F for about 55 minutes, until is no longer soft to touch.

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2 Comments

  • Reply
    Kristi Shanks
    June 19, 2022 at 7:38 pm

    Just made this banana bread today and it is a great recipe! It’s the perfect sweetness. I will definitely make this again. I served it as an after dinner dessert and it was very satisfying.

    • Reply
      Claudia
      June 20, 2022 at 2:28 am

      Thank you Kristi, I’m so happy y’all loved it <3

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