This banana bread recipe is incredibly moist, fluffy, sweet, and healthy at the same time. This recipe uses no flour, no added sugars, no dairy, and no eggs, so it’s gluten-free, dairy-free, and vegan-friendly!
How to Make Banana Bread Without Flour, Sugar, Dairy, and Eggs
The reason this banana bread has a fluffy, bread-like texture is because of the reaction between the baking soda and apple cider vinegar. The reaction causes the ingredients to “rise,” even without flour. I got the inspiration for this banana bread from a brownie recipe that I love by Detoxinista.
First, pour ⅓ cup of the boiling water over the dates and let soak for ten minutes. Preheat the oven to 350°F.
Once the dates are done soaking, add them to a food processor or blender along with an overripe banana and the ⅓ cup of water used for soaking the dates.
Blend together until smooth. I typically have to scrape down the sides and blend it a few times until the desired consistency is reached.
Next, add all of the ingredients to the blender or food processor, besides the chocolate chips and walnuts.
The apple cider vinegar and baking soda should react when they meet. This process is what makes the recipe have a bread-like texture.
Blend the ingredients together until it’s completely combined. It should form a smooth, cohesive batter when it’s finished blending.
Chocolate chips or chopped walnuts can be folded into the batter now, or sprinkled on top before putting it in the oven.
To Make a Banana Bread Loaf:
Grease a bread pan with coconut oil and pour all of the batter into the pan. Smooth with a spatula. Sprinkle chopped walnuts or chocolate chips on top if desired!
Bake the loaf at 350°F for about 30-40 minutes, until lightly browned. Use a toothpick to test for doneness. Let the loaf cool for about an hour and then cut into 1 inch slices. It will last in the fridge for about 3-5 days, but mine is usually devoured within the first 10 minutes 🙂
To Make Mini Banana Bread Muffins:
This recipe can also be made into mini muffins! To do so, grease a mini muffin tin with coconut oil and use a tablespoon measurer to scoop the batter into the cups. Fill each cup about ⅔ the way full. Sprinkle chopped walnuts or chocolate chips on top if desired!
Bake muffins at 350°F for about 10-15 minutes, until the muffins are beginning to brown. Use a knife to slide the muffins onto a plate and let cool for 15 minutes. They will last in the fridge for about 3-5 days.
Flourless Banana Bread
Course: DessertsCuisine: AmericanDifficulty: Intermediate12
servings25
minutes30
minutes208
kcal55
minutesIngredients
1 cup medjool dates, pitted
1 medium-large overripe banana
1 cup raw cashew butter
2 tablespoons ground flaxseed
1 tablespoon vanilla extract
4 teaspoons apple cider vinegar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
coconut oil, to taste
2 oz dark chocolate chips (optional)
chopped walnuts (optional)
Directions
- Pour ⅓ cup boiling water over the dates and soak for 10 minutes.
- Preheat the oven to 350 degrees fahrenheit.
- Put the banana, dates and water (that you soaked the dates with) into a food processor or blender, and blend until smooth. Add the cashew butter, ground flaxseed, vanilla extract, apple cider vinegar, baking soda, and cinnamon to the blender and process until well combined.
- If adding the optional chocolate chips or walnuts, use a spatula to fold them into the batter.
- Lightly grease a bread pan with coconut oil. Pour all the batter into the bread pan and smooth with a spatula
- Bake for 30-40 minutes, until slightly browned and firm throughout. Use a toothpick to test for doneness.
- Let the loaf cool for about an hour. Once the loaf is at room temperature, slide a knife around the edges and turn it upside down to remove it from the pan. Cut the loaf into 12 one-inch slices. It will last covered in the fridge for about 3-5 days.
Notes
- To make this bread into mini muffins instead, see the section just before the recipe card.
- Nutrition facts calculated without optional chocolate chips and walnuts.
Nutrition Facts
12 servings per container
Serving Size1 serving
- Amount Per ServingCalories208
- % Daily Value *
- Total Fat
12.3g
19%
- Saturated Fat 2.9g 15%
- Sodium 108mg 5%
- Potassium 262mg 8%
- Total Carbohydrate
23g
8%
- Dietary Fiber 2.3g 10%
- Sugars 13.3g
- Protein 4.8g 10%
- Calcium 1%
- Iron 37%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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