BANANA BREAD: GLUTEN-FREE + REFINED SUGAR-FREE

By Margot Rutigliano, CPT, Pn2, CHC | Founder Vita Vie Retreat

There’s something undeniably comforting about banana bread—it’s warm, delicious, and brings back memories of childhood. As a banana lover, I find it’s the perfect way to use up those ripe bananas that always seem to accumulate on the counter. Instead of letting them go to waste, I decided to transform them into a wholesome, gluten-free banana bread that’s not only delicious but also aligns with my commitment to clean eating.

While I don’t strictly follow a gluten-free diet, I am passionate about avoiding refined sugars and processed ingredients. My approach to food is inspired by the Mediterranean way of eating, focusing on whole, natural ingredients that nourish the body. This banana bread recipe is a perfect example—it’s free from refined sugars and flours, relying instead on nutrient-dense components like old-fashioned oats and raw honey.

Many of the guests at our weight loss boot camps express concerns about gluten, so I thought this would be a fantastic recipe to share. It’s not just a treat; it’s also a convenient make-ahead snack or breakfast option that fits perfectly into a healthy lifestyle.

This recipe is delightfully simple, adapted from The Baker Mama, and it’s incredibly easy to whip up. It’s not overly sweet, which I love, and it contains only a handful of ingredients—just the way I like it. Simple, delicious, and straightforward baking—what more could you ask for?

BANANA BREAD INGREDIENTS

3 medium ripe bananas (4 if you want sliced banana on top)
2 cups old-fashioned gluten-free rolled oats
2 large eggs (free-range if possible)
1/4 cup raw honey
1/2 cup chopped walnuts or pecans (or nuts of your choosing)
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt

Optional: For a slightly sweeter bread, you can add a bit more honey or a few tablespoons of coconut sugar.

Note: Because this bread is made with oat flour, it has a slightly denser texture.

BANANA BREAD INSTRUCTIONS

Preheat your oven to 350°F (175°C).
Line a 9×5 bread pan with parchment paper.
Add all ingredients (except 1/8 cup of the walnuts) to a blender or Vitamix and blend until completely smooth. This method simplifies the process—no need for multiple mixing bowls or utensils.
Pour mixture into bread pan.
Garnish the top with sliced banana (optional) and the remaining chopped walnuts.
Bake for 20-25 minutes, depending on your oven.
For an extra crispy texture, broil the bread for a few minutes after baking—this step is optional but highly recommended.
Let the bread cool completely before serving.
Store in a sealed container in the refrigerator.

BANANA BREAD ALTERNATIVES

This recipe is versatile, so feel free to get creative! Add chocolate chips, experiment with different nuts, or swap in another natural sweetener like maple syrup.

I like to add a pinch of cinnamon or nutmeg for a warm, spiced flavor reminiscent of Mediterranean desserts, where these spices are often used to enhance the natural sweetness of fruits and honey.

If you like a caramelized “crust” on top of the bread, sprinkle with brown sugar and let it crystalize for the last 5-10 minutes of baking (watch your bread - time varies based on your oven).

I used old-fashioned gluten-free rolled oats because that’s what I had on hand, but you can use regular oats if you don’t need to avoid gluten. Just be sure to use ripe bananas—they’re key to the natural sweetness and moisture in this bread.

This recipe was adapted from The Baker Mama's original Banana Bread recipe.