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A much healthier banana bread . Not only gluten-free but sugar-free too. Banana’s are not only gluten-free but a great healthy food to include in your recipes and diet to keep you looking and feeling your best. Being the foodie that I am, I took it a step further and made banana bread sandwiches out of my healthy gluten- and sugar-free banana bread. Wow! I’m in love with gluten- and sugar-free banana bread sandwiches.

The gluten free flour (which you can find at most stores now) is a lot lighter than regular flour, so the end result (especially with the dates) is a much more dense and silkier banana bread. My biggest worry was that the banana bread was going to end up dry and not sweet. Boy, was I wrong. The banana bread was beyond moist and sweet. I’m surprised that most banana bread recipes call for 1 cup of sugar. Seriously, who needs all that sugar? You won’t miss the sugar or gluten in this gluten- and sugar-free banana bread.

Suffering from low potassium, I try to eat at least 1 banana a day. The curved yellow fruit packs a big nutritional punch. therefore, I piled loads of banana slices on top of almond butter between my banana bread, making one glorious sandwich. I’m feeling better all ready.

gluten- and sugar-free banana bread sandwiches

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Author: Adoring Kitchen
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes

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Ingredients

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1/3 cup virgin coconut oil (melted and cooled slightly, plus more for brushing)
3 very ripe large organic bananas
6 large moist Medjool dates (pitted)
1 large egg
1/2 teaspoon vanilla
1 1/3 cups gluten-free flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon unfiltered apple cider vinegar
1/2 cup almond butter
1 banana sliced

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Instructions

Position an oven rack in the center of the oven and preheat the oven to 350 degree F. Lightly brush a loaf pan with melted coconut oil.
In a food processor fitted with a metal blade, puree the bananas and dates until smooth. Add the egg, vanilla, and coconut oil and pulse until combined. Mix in the flour, baking soda, and salt, and then mix in 3 tablespoons water an the vinegar; the bater will be thick yet pourable. Transfer the batter to the prepared pan.
Bake until the bread is golden brown and a toothpick or tester inserted into the center comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 10 minutes, then turn the loaf out onto the rack and cool completely. (The bread can be prepared up to 3 days ahead. Wrap tightly in plastic wrap and keep in a cool place.)
To make sandwiches, slice the bread into 1/2-inch thick slices. Spread each slice with almond butter, or peanut butter. Arrange banana slices on top of the almond butter, cover with another slice of bread and serve. Or, sandwiches can be served open-face on individual slices of banana bread.