Banana Bomb Bread {Allergy Friendly}

If there’s one thing this gluten-free {and dairy free and soy free and egg free} trial has taught me is that I’m a carb girl. And a snack girl. Ok, that’s two things.

gluten free banana bread recipe

But really, I didn’t need a lack of gluten to tell me those things. I’m anti-low-carb diet. Especially when it comes to my own diet. I thrive on carbs. Good, whole grain, fiber-filled, nutrient-packed carbs.

There’s no doubt I’m a snacker. The whole graze-all-day thing doesn’t work for everyone {although it’s a great strategy for some} but it’s without a doubt what keeps me going.

Put those two things together {carbs + snacking} and I NEED baked goods at my disposal at all times. It’s a non-negotiable as far as I’m concerned. Making sure they’re healthy {ish} baked goods is the key.

gluten free banana bread

Tearing me away from my bags of whole wheat and spelt flour put a tiny hiccup in my snacking requirements, but only for a minute.

I finally branched out and decided to play around with some non-gluten-containing flours and starches like sorghum and tapioca. {Others include brown rice flour, sweet rice flour, garbanzo bean flour, almond flour, oat flour, potato starch, etc.}

I first tried them in my coconut zucchini carrot muffins. I replaced the whole wheat flour with a  blend of sorghum, tapioca starch, cornstarch, and guar gum. They were ok. Edible but not delicious. More a pure means of getting calories in, not necessarily a great gustatory experience.

Fast forward to this weekend. The three of us attending a going-away/engagement dinner for some friends, where among other great eats, were homemade treats of cake and brownies. Of course on the drive home all I could think about were those goodies. I had to have baked treats. Immediately.

So after putting the little one down for bed, I scrambled around in the kitchen and started tossing gluten-less ingredients all over the place. I made a mess. And a masterpiece.

Banana Bomb Bread chocolate chip gluten free recipe

Banana bread. The best banana bread I’ve ever made. I’ve struggled before to make a whole wheat, vegan banana bread that lives up to the Joy of Cooking banana bread I grew up on, and it always fell just short of my expectations. Well, not anymore.

vegan banana bread recipe

Regardless of being gluten, dairy, and egg free, this is the best banana bread I’ve eaten. Ever. I really, really, really hope it wasn’t a fluke and I’ll be able to recreate it. I also hope my standards aren’t already lowered after a failed batch of muffins.

vegan banana bread

Hopefully in my haste to devour a sweet treat I got my portions and measurements right for the recipe. Considering this loaf is already long gone, I’ll be re-testing the recipe soon. I mean, it’s my duty to you, right? Winking smile

Banana Bomb Bread

by with a Side of Sneakers



  • 2/3 c sorghum flour
  • 2/3 c tapioca starch
  • 1/3 c buckwheat flour
  • 1/3 t guar gum
  • (can also use 1.5 cups whole wheat or AP flour)
  • 1/2 c brown sugar
  • 1/2 c granulated sugar or stevia baking blend
  • 1/2 Tbsp vanilla extract
  • 1 t baking soda
  • 2 1/2 t baking powder {gf}
  • 1/4 t salt
  • 1/2 t cinnamon
  • 1/4 t allspice
  • 1/8 t ground cloves
  • 3 ripe bananas
  • 1/3 c coconut or olive oil
  • 1/2 c non-dairy, gluten free chocolate chips (or regular)


Combine dry ingredients. Set aside.

Thoroughly mash bananas in separate bowl. Whisk in oil & vanilla.

Mix wet & dry ingredients.

Stir in spices & chocolate chips.

Pour into loaf pan.

Bake at 350 degrees for 45 minutes.

Allow to cool slightly, then remove from pan to finish cooling completely.

Powered by Recipage

Why banana bomb bread? Because it’s da bomb. I have no apologies for bring back that horrible early 90s phrase. It just seems appropriate.

So, so, so good heated up and slathered with peanut butter. Mmm. Protein + carb + delicious = perfect.

chocolate chip banana bread

Good thing there are 3 bananas in this loaf of bread- at least I was helping meet my fruit quota of the day, right?

banana bread with chocolate chips and peanut butter

Click here for more Gluten Free Dairy Free Recipes that won’t leave you trapped in the kitchen for hours or hunting down a million bizarre ingredients.

Whole Wheat Zucchini Carrot Muffins

I’ve gotten into a horrible habit lately where I make something, pretend I’m going to remember the recipe, don’t blog about it for weeks, and then don’t have the first clue as to what I made. Pregnancy brain was bad enough- new mommy brain is ridiculous. {Side note: the husband is thrilled with my new lack of brain power- he absolutely dominates me in Jeopardy these days.}

I’ve got a slew of dishes for you- if only I could remember the recipes! Guess I’ll slowly have to make my way back through and recreate them. One recipe I’m not at all sad about being “forced” to remake is this zucchini muffin recipe.

zucchini muffins

You really can’t go wrong stuffing a baked good with zucchini, as strange as that sounds. Zucchini adds an unmatchable moisture to breads and muffins, and this recipe is no exception. The use of coconut oil helps create a slight crunch on the outside of the muffin, while keeping the inside dense and delicious.

carrot muffin recipe

There’s a cup of oil in these whole grain muffins. Not really a big deal since we’re using coconut oil, which is packed with healthy medium chain fats, but it does make an impact on the calorie content. If you’d prefer to cut the oil, use more applesauce instead. As a ravenous breastfeeding momma, I need all the calories I can get, so the use of oil in this recipe is perfect. A handful of nuts would be delicious too…or dare I say it? Chocolate chips.

whole grain muffins

I need to go make an extra batch of these ASAP to pop in the freezer so I can have a quick grab and go breakfast or snack on our beach trip. The less cooking on vacation, the better!


Whole Wheat Zucchini Carrot Muffins

by with a Side of Sneakers

Ingredients (serves 12)

  • 3 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup coconut oil
  • 1/2 Tbsp vanilla extract
  • 1 1/2 cups shredded zucchini
  • 1/2 cup grated carrot
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground clove


Combine all ingredients. Stir just until mixed.

Fill muffin pan with liners or grease pan. Fill cups 3/4 full.

Bake at 325 for 25 minutes, or until toothpick comes out clean.

Feel free to change proportions of shredded veggies.

Powered by Recipage

What’s your favorite muffin concoction? Apple cinnamon and banana nut are probably two of my faves. Add zucchini carrot to the list now. Winking smile