Healthy Banana Bread {Dairy, Gluten, Nut, Egg & Grain Free}

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I know exactly what you are thinking. How can you make a banana bread that is dairy, gluten, egg, nut and grain free? Well, that was the challenge that I wanted to tackle, because I had a huge craving for banana bread. Maybe I’ve been watching too much Daniel Tiger lately. Mama Tiger’s favorite food is banana bread. See… just by knowing that, we have obviously been watching too much TV. But, I was dead set on making delicious banana bread and delicious banana bread is what magically happened. 

Our family is an odd one. We all have different food allergies or sensitivities. I can’t do, or shouldn’t do (I will occasionally eat gluten without too much of an issue), nuts, gluten, or regular dairy (raw milk is okay). My hubby can’t do dairy or gluten, and baby girl for sure can’t have eggs, and we are trying to figure out the rest. Food can really be a challenge at our house. When we are invited over to someone’s house to eat, we have to awkwardly tell them all the things we can eat… you know, because that is easier than telling them all the things we can’t eat. We often get asked “so what can you eat?” Grass. That’s it. Just good ol’ roughage. Kidding, of course. 


Even though life can have it’s challenges, we can still turn it into something awesome, like banana bread. This banana bread is really healthy, moist, and vegan. Even though we aren’t vegan, many times I have to turn to vegan desserts since they are egg and dairy free. But, what makes this banana bread extra special is the fact that it is also nut and grain free. Most Paleo bread recipes have almond flour in them, and this girl just can’t do that without swelling, itchy hands. You will be very surprised by how delicious this bread is. 


Healthy Banana Bread {DF, GF, Egg, and Nut Free}

This delicious and incredibly moist banana bread is bursting with flavor.
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Author: Amy K
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8


  • 1.5 cups of mashed ripe bananas 4-5 medium bananas
  • 1 cup coconut flour
  • 1/2 cup applesauce
  • 1/4 cup coconut oil
  • 1/4 cup seed butter or nut butter if you're into that sort of thing
  • 1/4 cup honey or maple syrup
  • 1 tbs pumpkin spice
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips


  • Preheat oven to 375F. Grease loaf pan or line with parchment paper. Mash 1 1/2 cups of banana and place in a bowl. Add remaining wet ingredients to the mashed banana and mix (I use this stand mixer). In a separate bowl, mix dry ingredients together and slowly add mixture to wet ingredients. Mix until combined. Optional: stir in chocolate chips. Pour batter into loaf pan and bake for 45-60 minutes, or until a toothpick comes out clean. Allow to cool, then slice.


Refrigerate after baking. It is normal for bread to turn darker in color due to the bananas browning.


Serving: 1g | Calories: 306kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 265mg | Potassium: 209mg | Fiber: 6g | Sugar: 23g | Vitamin A: 50IU | Vitamin C: 4.2mg | Calcium: 43mg | Iron: 1.3mg
Course: Breakfast, Dessert
Tried this recipe? Tag me!Mention @ablossominglife or tag #ablossominglife!

I have made this banana bread recipe many times now, and I have made it for our church group multiple times. Not because I lost the recipe while we were in Oregon or anything and had to try to remember all the ingredients… But just because I like something doesn’t mean other people will like it. So, I make them taste test recipes and give me their honest opinion. They all thought this banana bread was still delicious, even if it’s missing a lot of normal bread ingredients. This recipe is definitely a keeper.

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