Banana Chai Bread (Gluten-Free )

[Total: 11    Average: 4.8/5]


Who says gluten-free can’t be delicious?!

This buttery, sweet banana bread is actually butter AND sugar-free. It’s crumbly and moist and the chai spice adds a unique flavour profile (nice and spicy, but without any heat, obviously!).


If you’re not familiar with almond flour, now’s the time to give it a whirl! Almond flour is basically pulverized almonds, ground to a fine “flour.” I often use it as a substitute for refined flour and actually prefer the flavour and texture it adds to baked goods.

It has a rich, nutty (obviously) flavour, adds moistness to baked goods (proof below!), is high in protein, and low in carbohydrates and sugars.


*If you haven’t used almond flour before, note that since it is gluten-free it tends to have a crumblier texture rather than a cakey, doughy texture. (FYI, I think this bread is so delicious you won’t care…actually, you’ll be snatching up any crumbs you find!)

This banana bread is moist, dense, rich, buttery, sweet and was a hit with the entire family. I like to have a piece with my morning espresso, my husband dips his into tea, my son eats it by the handful (literally) and I simply crumble it up for my daughter and let her self-feed.


1/4 cup coconut oil, melted
1/2 cup raw honey
2 large eggs
2 ripe banana (about 1 cup), mashed
1/2 cup full fat Greek yogurt
1 tbs vanilla extract
2 tsp. homemade chai spice blend (You can substitute with 1 tsp. cinnamon)
1 tsp. baking powder
1/2 tsp baking soda
2 1/3 cups almond flour
1 cup quinoa flakes
*You can substitute both for regular flour although I can’t vouch for the results! Start with 2 cups and continue to add flour until the batter resembles the denseness of muffin batter
1 tsp. ground flax (optional)
1/8 tsp. salt (optional)

Homemade Chai Spice
1 1/2 tsp. cinnamon
1 tsp. ground cardamom
1 tsp. allspice
1/2 tsp.ground ginger
1/8 tsp. ground cloves

Preheat oven to 350 degrees.

In a large mixing bowl, whisk all the wet ingredients until smooth and combined.


Add the dry ingredients and mix until combined.


Pour batter into a 5 by 9 inch loaf pan, lined with parchment paper or lightly greased with coconut oil (cooking spray or butter).


Cook for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool completely before cutting.


Once cooled, garnish with icing sugar (if desired)…


…then dig in!!!


Store in the fridge in an air tight container for up to 5 days or in the freezer for up to 3 months.



  • This looks oh-so-good. Thanks for sharing the recipe. :)

    • Lisa @bitesforbabies

      Do you eat gluten-free Tami?! It’s a VERY tasty option instead of regular banana bread…it really is just as buttery and sweet!!

  • monica

    Lisa this looks AMAZING! I’ve been meaning to try going gluten-free – it is supposed to help with migraines, thyroid disease and tons of other stuff that I have. I need to muster up the determination!!! Thanks for another yummy recipe.

    • Lisa @bitesforbabies

      I’ve also heard it really helps with migraines (among other things!). There are so many delicious recipes and products out there that make the switch so much easier these days!