The Perfect Banana Bread

A naturally gluten-free loaf of banana bread that’s perfectly moist with a delicate crumb. It just might be the best banana bread ever!

The Perfect Banana Bread {gluten-free}

I’ve been craving banana bread ever since we returned from our trip to Maui, aka Banana Bread Heaven, but I was determined to make one that was both healthy and gluten-free. After many months of failures, it makes me so happy to be able to finally share a success with you.

Now I know that even though I think this is the perfect banana bread, ultimately food is subjective so the best thing I can do is explain what it is about the ingredients, texture and flavor that has the potential to make you go bananas too.

Pun intended.

The Perfect Banana Bread {gluten-free}

Let’s review what makes it so perfect:

  • It’s soft and moist with a beautiful buttery, golden crust. Check.
  • It’s made from wholesome and recognizable ingredients. Check, check.
  • It only uses two types of flour: brown rice and almond meal, both of which are rich in fiber, vitamins and minerals and also happen to be gluten-free. Checkity-check.
  • It’s made without refined sugar. Ch-ch-ch-checka.
  • The high amount of protein and fiber means that it keeps you full and satisfied for hours on end. Checky McCheckerton.
  • Most importantly: it has that irresistible classic banana bread flavor. CHECK!


Can you tell I’m obsessed?

It gets worse. Spread some vanilla almond butter on top and then we have a real problem on our hands.


Oh, just looking at that is making my mouth water.

Okay, I need to focus.

So I originally had high hopes of developing a vegan recipe for you guys but forcing myself to choke down all of the gummy failures made me decide that eggs are a necessity. In fact, beating the whites so that they’re nice and fluffy is precisely what gives this bread it’s perfect texture.


I also recommend using very ripe {there should be some black on the peel} bananas since they’re one of the main sweeteners in the recipe. I personally prefer my banana bread not to be really sweet but if that’s what you’re used to then you can always add some sugar to make it to your liking. Like I said, it’s all subjective. But I have a feeling if you give it a try, you’ll agree that it’s perfect the way it is.

In the meantime, if you need me, I’ll be in the kitchen whipping up another loaf. With nuts this time. Whether Brandon likes it or not…


The Perfect Banana Bread

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 6-8

The Perfect Banana Bread


1 and 1/2 cup brown rice flour

1/2 cup almond meal

1/2 teaspoon salt

1 teaspoon baking soda

1 cup mashed very ripe bananas (approximately 4 small bananas)

4 eggs, separated

1/4 cup unsweetened applesauce

2 tablespoons melted coconut oil

1 teaspoon vanilla extract

1/2 cup light agave nectar, honey, or maple syrup

optional add ins: 1/2 cup chopped walnuts/chopped pecans/or chocolate chips


  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Combine the brown rice flour, almond meal, baking soda, and salt in a medium-size bowl and sift together.
  3. In a separate large bowl, combine the egg yolks (separate the egg whites in a medium bowl for beating), mashed banana, agave or maple syrup, vanilla extract, apple sauce, and melted coconut oil. Mix ingredients together and then set aside.
  4. Beat the egg whites for about 30 seconds on high so that they are thick and fluffy. Add them to the bowl with the wet ingredients and use a spatula to gently fold together.
  5. Lastly, fold the dry ingredients into the wet, again using a spatula, until just combined. Be careful not to over-mix the batter.
  6. Pour the batter into the loaf pan and bake for 50-60 minutes. Time may vary depending on your oven. Stick a knife in the center to tell if it is finished. If it comes out clean, then it is done!
  7. Allow to cool for 15 minutes then serve. Store in an airtight container for up to 3 days.