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Time to read: 11 min
10 min
25-45 min
8 servings
Sweet Breads
There’s no inappropriate time or season to whip up a loaf of banana bread. I’ve never met anyone who doesn’t love a warm, moist slice of this classic sweet bread slathered in butter. Our high-fiber, healthy banana bread recipe whips up in 10 minutes without any fancy kitchen equipment or baking skills needed. With 9 grams of fiber and only 11g net carbs per BIG slice, you can enjoy this guilt-free vegan banana bread for breakfast, lunch or dinner.
A perfect banana bread recipe should be a staple in every household, and I assure you, this superfood recipe is it! If you’re like me, and cringe at the thought of food waste, this ultra soft and moist gluten free banana bread is a great way to use up those over-ripe bananas sitting on the counter. However, if you watch your sugar intake, then buy your bananas green and bake this bread using slightly unripe bananas. Unripe bananas contain a high amount of indigestible fiber which can feed the healthy gut bacteria and improve digestion. When you combine the digestive benefits of the Sweet Swaps with the digestive resistant starch found in green bananas, this paleo banana bread recipe becomes a belly elixir for the entire family. Plus, no one will know it’s healthy!
The Detox Desserts* Flour Swap makes it easy to turn this banana bread recipe gluten-free, and helps promote healthy digestion. The psyllium husk contained in the Flour Swap and inulin contained in the Egg and Sugar Swaps both feed and increase healthy gut bacteria. Plenty of good flora in your intestines can promote a strong immune system along with the added digestive benefits we all love with a hefty dose of fiber. Don’t forget the whole psyllium husk binds waste and toxins in your intestines and helps clear them from the body. This easy recipe for keto banana bread is not only free from all the unhealthy ingredients found in traditional desserts but it’s actually gently detoxifying to the body…double win!
The plant soluble fiber from the psyllium husk and the digestive resistant fiber in the inulin work together to slow down digestion of this healthy banana bread. The slowed digestion helps provide more blood sugar stability throughout your day which can keep you feeling full and satisfied. This also keeps energy levels constant without the normal sugar crashes one would experience with a traditional, carb-loaded sweet bread.
I’ve tested this sugar free banana bread recipe with Whole-Grain and Grain-Free Flour Swap numerous times. They are equally delish and both allow you to make your banana bread recipe gluten free and healthy! The banana bread made with Whole-Grain Swap has a few extra slowly digesting carbs, but I love the hearty, rustic flavor it has. The Grain-Free Flour will provide the lowest carb (keto/paleo) version. The Grain-Free bread bakes amazingly well, with an ultra moist and fluffy texture. I tested this recipe using both flours in equal parts (¾ cup Whole-Grain plus ¾ cup Grain-Free Flour to equal the full 1½ cup of Flour Swap the recipe calls for), which is my taste/texture preference. Plus, mixing the flours is a great way to create a lower carb version of a gluten-free banana bread and still allows for a small dose of healthy grains.
For most of my patients, I’m a big advocate for balanced macronutrient meals breakfast, lunch and dinner. Here is an easy way to know what type of Flour Swap to choose to create a balanced macro meal. We’ll use dinner as an example. If your dinner consists of just protein and veggies, I recommend eating a Whole-Grain Swap banana bread for dessert to serve as your healthy carb for that meal. Conversely, if you already had a healthy carb with dinner (quinoa, sweet potato, beans, etc), I would recommend the Grain-Free Swap banana bread for dessert so you don’t overeat carbs at that meal. Easy, right?! Balanced macro meals are the best thing you can do to keep your metabolism firing optimally, create blood sugar stability and keep you feeling full and satisfied throughout your day (or night). If you’re a diabetic or need to stay in ketosis, always bake using the Grain-Free Flour Swap.
Although there are many gluten-free and vegan banana bread recipes online, I had trouble finding any that I would actually consider healthy. Fortunately, this paleo banana bread recipe is easy, absolutely delicious, AND is the most nutritious sweet bread possible. It’s guilt-free, fuss-free, and is the perfect decadent dessert bread to pack in the kids lunch, welcome a new neighbor or serve at a Sunday brunch. Plus, you’lI feel good about serving this bread to the people you love. Not even the kids will miss the real thing!
This recipe was very straight forward to detox. I grabbed a 5-star recipe from one of my favorite blogs created by pro baker, Elise Bauer called “Simply Recipes”. I increased the salt and vanilla extract just a bit, but essentially, I followed her recipe and made the 1:1 Swaps for flour, sugar, eggs and butter. Remember, baked desserts like simple cakes, cookies, sweet breads, scones and muffins turn out great using the 1:1 swap method, but not all desserts can be made that way. I always recommend using our recipe index as a guide when baking with the ‘Sweet Swaps’.
Key Ingredients of a traditional Banana Bread:
Key Ingredients of Detox Desserts* Banana Bread:
Dry Ingredients:
Wet Ingredients:
Optional:
1. Preheat the oven to 350 degrees. Grease a 9x5” loaf pan well or line with parchment paper. Use a 9x9" square pan for Grain-Free Flour for more even baking.
2. Mix dry ingredients thoroughly. Then add wet ingredients and blend until smooth batter is achieved and no lumps remain. You can also put all wet ingredients in a high speed blender and blend until smooth and fluffy, then mix with dry ingredients (this is my preferred method for the fluffiest bread).
3. Let the batter rest for about 5 minutes to allow the fiber to absorb the moisture. The batter will noticeably thicken after the resting period.
4. Fill the well-oiled pan and smooth the top. You will need to press the Grain-Free batter into the pan evenly because it’s thick.
5. Bake Whole-Grain for about 40 mins (about 25 minutes for Grain-Free if using a 9x9" pan) until the top is golden and the knife comes out mostly clean. If you use equal parts Whole-Grain/Grain Free Flour; bake in a 9x5” loaf pan for 40-45 minutes.
6. Remove from the oven and cool on a rack.
7. Slice and serve warm, topped with a thick pad of plant butter.
8. Store tightly covered in the refrigerator for up to 5-7 days or wrap tightly and freeze for longer term storage.
For best taste, texture and health benefits, refrigerate all Detox Desserts* overnight before indulging. Store covered in the fridge for up to 5 days.
Store your healthy high-fiber banana bread in an airtight container in the refrigerator for up to 5-7 days. For longer term storage, you can store your banana bread wrapped tightly in the freezer.
| Prep Time | Bake Time | Total Time |
| 10 minutes | 25-45 minutes | 35-65 minutes |
Servings: 8
Calories per serving: 260 cal
Although not guaranteed, we have gone above and beyond to provide you with the most accurate nutritional information for this recipe.
½ - ¾ cup chopped walnuts (optional)
1. Preheat the oven to 350 degrees. Grease a 9x5” loaf pan well or line with parchment paper. Use a 9x9" square pan for Grain-Free Flour for more even baking.
2. Mix dry ingredients thoroughly. Then add wet ingredients and blend until smooth batter is achieved and no lumps remain. You can also put all wet ingredients in a high speed blender and blend until smooth and fluffy, then mix with dry ingredients (this is my preferred method for the fluffiest bread).
3. Let the batter rest for about 5 minutes to allow the fiber to absorb the moisture. The batter will noticeably thicken after the resting period.
4. Fill the well-oiled pan and smooth the top. You will need to press the Grain-Free batter into the pan evenly because it’s thick.
5. Bake Whole-Grain for about 40 mins (about 25 minutes for Grain-Free if using a 9x9" pan) until the top is golden and the knife comes out mostly clean. If you use equal parts Whole-Grain/Grain Free Flour; bake in a 9x5” loaf pan for 40-45 minutes.
6. Remove from the oven and cool on a rack.
7. Slice and serve warm, topped with a thick pad of plant butter.
8. Store tightly covered in the refrigerator for up to 5-7 days or wrap tightly and freeze for longer term storage.
For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.
*An important note on carbs
Net carbohydrates are the sum total of carbohydrates that convert into glucose (therefore raise blood sugar) in the body. Anyone following a keto or diabetic diet should count net carbs NOT total carbs. To determine net carbs, simply subtract the fiber and sugar alcohols from the total carbohydrates on the nutrition label. Sugar alcohols are considered "carbs" for nutrition labeling purposes but our cells can't use them as energy which renders them inert in the human body. Thus, they are reduced from the total carb count. Fiber also counts towards the total carbohydrates for labeling purposes, but it is roughage. It stays in the intestines, doesn't absorb and isn't used as energy or converted to glucose in the body. Thus, fiber is also reduced from the total carbohydrate count. Anyone who counts macronutrients (carbs, fats, protein) should always count net carbs, not total carbs.
We love your feedback, please make sure to comment and share your experience with this vegan, gluten-free and keto banana bread recipe with the healthy baking community!
Cheers to your delicious health,
-Dr. Alexis
Comments
This might be the best banana bread I’ve ever had! I used a blend of the whole-grain and grain-free flour swaps, and it turned out perfectly! It smelled so good in the oven that I didn’t even wait for it to cool before sampling a piece!
