Gluten-Free Banana Bread

Gluten-free banana bread is a moist, sweet quick bread made by substituting traditional wheat flour with alternatives like almond, oat, or coconut flour. It typically features ripe bananas, eggs, a sweetener, and a fat source like butter or oil, creating a dense, tender loaf. This adaptation of a classic American comfort food allows those with celiac disease or gluten sensitivities to enjoy a beloved baked good.

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🍽️ Nutrition at a glance

This dish is generally high in carbohydrates from the bananas and sweetener, with moderate fat content depending on the flour and oil used. It provides key nutrients like potassium and vitamin B6 from the bananas, and offers a rough calorie ballpark of 200-300 calories per slice, varying by recipe and portion size.

Nutrition breakdown

Calories	220 kcal
Protein	3 g
Carbs	38 g
Fat	7 g
Fiber	2 g
Sugar	18 g
Sodium	180 mg
Potassium	200 mg
Magnesium	30 mg
Iron	1.5 mg
Vitamin B6	0.2 mg
Vitamin C	3 mg
Manganese	0.4 mg
Phosphorus	50 mg
Zinc	0.5 mg

Per 1 slice (80 g) · estimated, varies by recipe

💡 What's interesting

Culturally, banana bread surged in popularity during the COVID-19 pandemic as a comforting, accessible home baking project. Nutritionally, its unique appeal lies in using overripe bananas, which are naturally sweet and high in resistant starch, potentially offering benefits for gut health.