Gluten-Free Bountiful Banana Bread!


This banana bread is dense and hearty, full of flavour and bursting with nutrition!

  • Bananas are a source of vitamin B6 and C, potassium and manganese (for the knees).
  • Brown rice flour has protein, is gluten free and lower in the glycemic index than most other flours
  • For a sugar-free option substitute the sugar for Stevia


  • 1 cup of mashed bananas (mash them with a fork)
  • 2 organic eggs, whisk
  • 1/4 cup organic melted butter or organic coconut oil
  • 1/4 cup coconut palm sugar
  • 5-6 drops of stevia liquid (natural sweetener with no calories).
  • 1 and 1/4 cups of brown rice flour
  • 3/4 tsp aluminum-free baking powder
  • 1 tsp organic ground cinnamon
  • 1/2 cup pecans, walnuts or pumpkin seeds
  • Option: 1/3 cup of organic chocolate chips (make sure they are gluten-free chips if you want this to be truly gluten-free or raw cacao nibs)

Method: Combine banana, sugar, eggs and melted butter or coco oil in a bowl. In a separate bowl, combine dry ingredients. Mix both batches of ingredients together and stir well. Grease a medium size loaf pan and pour mixture into it. Bake at 350F degrees for 35 minutes.

Cool for about 10 minutes before you remove it from the pan. It will rise about 2-2.5 inches. When you use brown rice flour it is more dense than whole wheat, so just keep this in mind if you are not used to making gluten-free baked good.

Enjoy :)


Joy McCarthy

Joy McCarthy is the vibrant Holistic Nutritionist behind Joyous Health. Author of JOYOUS HEALTH: Eat & Live Well without Dieting, professional speaker, nutrition expert on Global’s Morning Show, Faculty Member at Institute of Holistic Nutrition and co-creator of Eat Well Feel Well. Read more...




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  • Thanks so much for visiting my blog and sharing this wonderful recipe, Joy! I absolutely LOVE your blog & your amazing health & nutritious tips, articles and videos. I look forward to them & always learn something new! You are truly such an inspiration! Thank you for being You! xoxo =)

  • Hi Joy! Is it possible to use applesauce instead of butter in this recipe? And also, is there an alternative to brown rice flour? Thanks :-)

  • I made this recipe the other night and loved it! It will make a great addition to the breakfast menu at our B&B, but I was wondering if you think I could make the dough the night before and then pop it in the oven in the morning. Our breakfast begins at 8am, so my set up time is limited. Thanks Joy!

    • Excellent, glad to hear! Where is your B&B? I haven’t made the dough ahead and put it in the oven the next morning. I suggest you give it a try and let me know how you make out. Personally, I think it would be fine, but probably best to experiment first.

  • Not a big deal, but I don’t see where your recipe adds the eggs – just a missed ingredient on the website recipe. This loaf is delicious, as are all your recipes. Thanks for all the great ideas.

  • Joy,

    Out of curiosity, where do you get aluminum-free baking powder in Toronto?

    And do you have a brand of stevia that you’d recommend?

    Fair winds and light laughter,
    Sunny Lam

    Atlas Health Nutrition (
    A Grain Free Lifestyle to Lift Your World

    • I’ve had it for a long time, but I think I got it from Whole Foods or Essence of Life.
      I like Nature’s Harmony best. :)

  • I tried this but did something wrong it did not rise very much and took an hour to cook!
    Seems doughy this is weird

        • It doesn’t really matter whether it’s melted or soft… you will still get around the same amount, but do melt it before combining it with the other ingredients. Does that help?

          • thanks it still tastes yummy my daughter also enjoyed it

  • Just made this! Wonderful recipe. I added chopped up 100% dark chocolate instead of chips and missed out the stevie and it still tasted like an indulgent treat. I have copied into my home recipe book :) Thank you!

  • Made this today with oat flour (just oats in the food processor) since I was out of flour. Tastes great. Daughter and husband loved it too. Not too sweet which I love. Can’t wait to have it in the morning with some tea.

    • Glad to hear it turned out well, Ashley!

      Kate – Joyous Health Team

  • I may have a sensitivity to eggs. Can flax seed be used as a substitute. What is the proper ratio of flax seed that can be used to substitute eggs?

    • Yes! I actually prefer chia seeds. 1 tbsp to about 3-4 tbsp water. Let sit for 3-5 minutes.