Loaded Banana Bread (V/GF/Refined Sugar-Free*)

Somehow, I never seem to eat bananas quickly enough.  I always over-estimate how many smoothies I’ll actually make in a week.  By the time Friday rolls around, I have 3 or 4 fully ripened bananas that need to be used up quickly, or frozen immediately… which I should actually start doing.  But since I’ve been suffering from quite the sweet tooth lately, I decided to make a banana bread.  Now this sweet tooth has come right at the time that I am imploring myself to give up sugar!  Not a coincidence, and not the first time this has happened.  To appease myself, I’ve been baking more at home so that I’m not tempted to go out and buy sweet stuff, like everyday.  Although I haven’t necessarily cut down on my sugar intake, I have been eliminating refined sugar from my own baking so it seems like the lesser of two evils.   The one caveat in this recipe, as well as some of my others, is that the chocolate chips still have sugar in them, so the recipe is not completely refined sugar-free.  You gotta live a little though, right?



  • 1 cup brown rice flour
  • 1/2 cup garbanzo flour
  • 1/4 tsp xanthan gum
  • 1 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup brown rice syrup
  • 1/3 cup almond milk
  • 3 ripe mashed bananas
  • 1/4 cup walnut crumbs (optional)
  • 1/4 cup chocolate chips (optional)
  • 3 tbsp pumpkin seeds (optional)
  • 3 tbsp unsweetened shredded coconut (optional)

***You’ll notice that I’ve listed the last four ingredients as optional.  As it says in the title, this banana bread is fully-loaded, however, yours doesn’t have to be, or it could be fully-loaded with whatever you enjoy!  Maybe you want to try cranberry, apricot, almond and chia seeds?  I don’t know, I’m just spit-balling here.  Anyway, the point is to mix and match to create your own favourite combination.



  1. Pre-heat oven to 375 degrees F, and grease one loaf pan.
  2. In a small bowl, mash three ripe bananas and set aside.
  3. Combine brown rice flour, garbanzo flour, xanthan gum, baking soda, nutmeg, cinnamon, and salt in a mixing bowl and mix well.
  4. Add in the vanilla extract, coconut oil, brown rice syrup, almond milk and mashed bananas.  Mix thoroughly to make the batter.
  5. Stir in walnut crumbs and chocolate chips (or other favourite additions like cranberries, pecans, apricots, etc.)
  6. Pour batter into the loaf pan.
  7. Sprinkle the pumpkin seeds and shredded coconut on top of the banana bread
  8. Bake in the oven for approximately 60 minutes.  Be sure to check that the banana bread is fully cooked by poking a knife or a tooth pick into the middle of it.  If the toothpick or knife comes out clean it is cooked.
  9. Let cool for 20 minutes then remove from loaf pan.


2 Comments Add yours

  1. This looks delicious 🙂

    Liked by 1 person

    1. Thanks! I’ve got to admit, it didn’t last long … 😋

      Liked by 1 person

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