Yes, I did it again.
Many people have asked for more grain-free recipes after the Grain-Free Sugar-Free Pumpkin Spice Bread, so, of course, I had to get to work and create another recipe for all of you!
This recipe uses 3 over-ripe bananas, so it is the perfect go-to recipe when you have too many brown bananas to deal with.
Grain-Free Sugar-Free Banana Bread
~This recipe is gluten-free, grain-free, dairy-free, and of course, sugar-free!
Makes 1 loaf
Ingredients
- 3 ripe bananas
- 1/2 cup almond butter
- 3 eggs
- 3 Tablespoons Ground flax
- 3 Tablespoons Chia Gel (For each tablespoon of chia, mix 2-3 tablespoons of water and let sit for 15-20 minutes. The chia seeds will puff into a gel)
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or dried fruit
Preheat oven to 350*. First, mash the bananas. Then, mix all ingredients together in a bowl. Pour batter into a lightly greased bread pan-or even try a muffin tin! Bake for one hour, or until toothpick comes out clean.
The bread will rise while in the oven, but will sink when taken out. Let the bread cool for fifteen minutes in the pan (this is necessary for the bread to set since it has no flour in it), and then plop it onto a plate or cutting board and enjoy!
Thought-provoking, mind-prodding question of the day:
What are your favorite ways to use up all of those overripe bananas? Usually, I freeze them to make banana ice cream or smoothies, but this bread recipe is now my favorite!
I started collecting recipes for overripe bananas a couple years ago because I thought a book title, “101 Ways to Use Overripe Bananas” would be great! Because this happens to all chefs and non-chefs across America-what to do with all those brown bananas? What do you think? Would you read a recipe book like that? What recipes would you put in it?
****Also, are you sticking to the sugar-free New Year’s Resolution??
My favorite way to use overripe bananas is to either (1) make banana bread out of it
or to (2) freeze them and make “ice cream!”
DELISH!!! I can’t wait to try it out!
Mmm I love banana bread! My favorite banana bread snack is a Banana Bread Larabar, but I bet this recipe would beat that anyday
Oh man, Alex!! You’ve done it again. I desperately want to try this. I think I’m going to replace the three eggs with silken tofu. (Yikes, that’s a lot.) I seriously hope it works!
Oh!! That is a great Idea!!! I am sure it will work
Tell me if it does!
dude, did you know you can make beer and wine out of overripe bananas!? so cool and better than grapes!
Seriously??? Whoa! That would be interesting….I am googling that now…
– 3 pounds bananas – 1 1/2 cups light raisins – 5 cups granulated sugar – 2 lemons – 2 campden tablets – 1 teaspoon nutrients – water – 1 package wine yeast
Peel and slice bananas. Chop 1/10 to 1/2 of the banana peels. Place both in a large saucepan with 6 cups water. Bring to a boil and simmer for 30 minutes. Strain out pulp.
Put sugar, raisins, campden tablets and the juice of the lemons into primary fermentor. Pour hot banana liquid over sugar mixture and stir to dissolve. Make up to 1 gallon with cold water. Let sit overnight.
The next day, add nutrients and yeast. Leave for 5 days, stirring daily. There will be heavy foaming during fermentation.
On the fifth day, siphon into secondary fermentor before stirring, being careful not to disturb the sediment on the bottom. If necessary, make up to volume with water. Attach airlock. Siphon the wine off the sediment after three weeks. Return wine to fermentor.
For a dry wine, Rack every three months for a year. For a sweet wine, add 1/2 cup sugar dissolved in 1 cup wine at each racking until fermentation does not start again when sugar is added.
Continue racking wine every two to three months until it is clear. Bottle.
this looks great! so dense and moist- just how i like it!.. i love freezing overripe bananas and making green monsterss!
Wow, a flourless banana bread! I’m totally bookmarking this.
Last week I made banana bread for the first time (but it was more dessert-like, hee) and I still have ripe bananas left, so I’ll probably freeze them to use them for ”ice cream”.
I’d buy your book
I love mashing overripe bananas on toast with nut butter as a “jam” Sometimes I add chia seeds to the mashed bananas to make them even more jam-like. Aside from a bit of cake while out at a restaurant, I’ve stuck with the sugar-free challenge and found out that I feel great and don’t even miss the sugar one single bit 
Maybe I’ll make the book just for you then
I’m so glad that you have been enjoying a (mostly) sugar-free week!!! Keep up the good work!!!
I just freeze them for smoothies!
Love banana bread….well I love any bread but esp banana bread! Looks amazing:)
Love the blog!
Wow, this looks great!
I actually tried making your original grain-free bread but it did NOT turn out good!
I totally think I did something wrong, but I don’t know what!
I’ve been going sugar-free all week and I don’t even miss eating sugar! I think I might never go back!
Really? The pumpkin bread didn’t turn out well? Did you follow the recipe? That is so weird, because everyone who has made it so far has enjoyed it!
I am so glad you are enjoying your sugar-free week!! You may not go back
You always amaze me with your delicious sugar free recipes!!! This bread looks so moist and tasty!!! Too bad I’m like a monkey and I eat so many bananas I never seem to have any left over! I’ll have to stock up on bananas when I’m at the store so I can try this
Plus, it’s an excuse for me to use the chia seeds I bought and I haven’t used yet! haha
Yeah, I do that, too!!!! I just love bananas too much
A lot of grocery stores will sell their brown bananas as “baking bananas” for a discounted price. I usually can buy a bag full (2 pounds!) for like $1!!!!!
YUM.
it’s printing as I type! now all I need is some ripe bananas.
and I have blown my sugar free thing only once, so I am considering that a good week.
xo
Yeah, like I said in the above comment, you can usually find brown bananas at the store for deeply discounted prices…check it out!!
Also, congrats on a great sugar-free week!
Yummy!
Sounds so good! Banana bread is my favorite!
Would love to have that 101 banana book!
Hopefully the ingredients are available in here.
You have recipe for banana cookies?
Happy New Year!
I do actually have a monster cookie recipe that uses bananas…Look under my recipe section under “desserts”
I rarely have too many brown bananas on my hands as they get eaten up quickly around here, but when I do I usually make banana cookies. Soooo yummy.
Mmm, I love bananas in just about anything! I love the natural sweetness! I almost always have one in my morning oats and I love love love making banana nut bread! I find a lot of recipes are still too sweet for me, so I can’t wait to try yours out!
I assume there is no way to substitute chia seeds?
You can actually just double the flax and water to create a “flax egg”. It will work fine!
I was wondering the same thing? Chia seeds freak me out…the whole gelling and clumping thing – bleck
– yes, I have weird phobias….
I made a banana bread with no added sugar and coconut milk and so good! But not like this and it uses almond flour! I assume you have to freeze your stuff quickly though because it’ll go bad quicker?
Oh, I actually thought about flax seed, but wasn’t sure if it would work. Thanks!
Holy mackerel you are so amazing! I’d like to make that, but none of my bananas are overripe yet. Soon enough. I mostly freeze overripe bananas to use in smoothies, and sometimes make banana bread or banana soft serve.
Wow – this recipe looks mouth-watering!
Can’t wait to try it on my own
WANT! That looks so good!
yumm! definitely trying this out
Last night I had an overripe banana and too many in the freezer already, so I experimented and came up with a quick 2 slice sweet bread (3 minutes in the microwave). Since I’m currently eating gluten-free, vegan, seed-free, nut-free and sugar-free (very sad I know – I’m on an elimination diet to figure out what is causing me digestive distress), this was a challenge, but it came out surprisingly good!
I would definitely buy a book like that! You could definitely add a nice chocolate banana pudding and of course the frozen banana on a stick dipped in chocolate is always a winner!
Nice!!! I went off all those things too for a while because I was having digestive issues, too. I am almost positive it was the gluten and too much peanut butter! Now I don’t eat gluten and only have the occasional scoop of pb!
Mmmmmmmmmmmmm, that looks good!
I’m not a big banana eater, but if I have them, I usually freeze them and make smoothie (icecream).
I’ll definitely stick to sugar-free in 2011!
[...] by the way, last night I made Alex’s Grain-Free Banana Bread. It’s free of dairy, flour, gluten and added sugar. I substituted peanut butter for almond [...]
Holy crap! That’s a great book idea! I would love to try this bread – I can’t believe how well it came out from your pics!
Do you always use the whole egg or egg whites?
I use the whole egg just cuz I hate wasting the yolk….but a lot of people have had success using the egg whites!
is there a substitue for chia seeds? i live in uk finding very hard to get a hold of them
This looks divine, thank you for the recipe!
is there a substitue for the almond butter that you could use instead?
Sure! You can use any kind of nutbutter. Peanut Butter would make a pb+banana bread or example.
That looks amazing! Will definitely give it a try.
could you use peaenut butter instead of almond butter for this recipe?
Amanda,
YES! It will definitely taste like peanut butter-banana bread, though. That is in no way a bad thing, though!
This look really good! But aren’t eggs considered dairy? The recipe says dairy free.
Natalie,
Eggs are not a dairy product. Dairy is anything that comes from milk and cows. Butter, cream, milk, cream cheese are all considered dairy. Eggs are from chickens and are not a dairy food.
Enjoy!
Do you measure 3 tbsp after making the gel? Just wondering how much chia to actually use… Thanks!
Heather,
Yes, measure after making the gel.