Banana Bread with Raisins and Walnuts [Dairy free, Gluten free, Grains free, Sugar free]


Banana Bread with Applesauce

I waited a long time to find THE banana bread recipe that is free of preservatives and gluten, poring through so many recipes until I found this perfect one – the ingrediets listing piqued my interest into trying it out and I’m so glad that I did!  The pre-cursor to making this bread was making an applesauce that is unsweetened.  I tried this recipe out with a few family members and they loved it!  This recipe is a slight adaption of a French Canadian healthy meal fanatic Sonia, the Healthy Foodie – whose passion for gluten free foods has made her somewhat of a health foods aficionado.  

I particularly enjoyed the moist decadence created by the applesauce and coconut milk in this recipe and the first loaf I baked was wiped out within minutes of it emerging from the oven, by non-gluten and non- sugar-free eaters.

I am glad I waited for the right banana bread recipe to come my way – I am hardly a fan of banana bread but this light, moist, decadent loaf is a delight in gluten-free and refined sugar-free banana bread and once you try it, this will be your choicest recipe in banana breads, guaranteed!

     Dry Ingredients

3/4 cup coconut flour

¼ cup arrowroot or tapioca flour

½ cup almond flour

2 tsp cinnamon powder

2 tsp bicarbonate of soda

¼ tsp Himalayan or sea salt

½ cup chopped walnuts

½ cup raisins  

Wet Ingredients 

2 medium-ripe bananas

2 very ripe bananas

3 large eggs

½ cup coconut milk or almond milk (preferably homemade, preservatives free, sugar free)

½ cup unsweetened applesauce

1 tsp vanilla extract

¼ tsp almond extract

For sprinkling on the Banana bread

2 tbsp unsweetened dessicated coconut or coconut flakes

2-3 tbsp finely chopped almonds, pecans or pistachio nuts

Here’s How
  • Preheat oven to 176-180 degrees celsius.  Line a loaf pan with baking paper or grease well with coconut oil and set aside.
  • In a small bowl mix flours, cinnamon, bicarbonate of soda, and salt. Add walnuts and raisins and stir until well coated and set aside.
  • In the bowl of your food processor, combine all the wet ingredients and process until very smooth.
  • Add that to the dry ingredients and mix with a rubber spatula until well combined, no more. 
  • Pour the batter into the prepared loaf pan and sprinkle with coconut and chopped nuts. 
  • Place in the oven and bake 70-75 minutes, until the center is set (a toothpick inserted in the middle of the loaf should come out clean).
  • Set loaf on a wire rack and let it cool in the pan for about 5 minutes before removing it. Finish cooling on the rack and transfer to the refrigerator, where it will keep for up to a week in an airtight container. 


  • Serve warm or cold – for an ultimate banana bread treat, a spread of nut butter is desirous. 
Print Friendly

Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

You may also like...

2 Responses

  1. Desiree Pillay says:

    My bread ended being a bit wet, I put in the oven for longer but the bottom half was still wet. It was tasty regardless if the texture.

    • Prava Singh says:

      Hope you give it another go, pre-heating the oven and ensuring the batter is mixed well. As you can see from the pics, while the loaf is moist, there is no wetness in the end product. I’ve made this at least 3 times and each time it turned out well. Glad it tasted great! :)

Leave a Reply

Your email address will not be published. Required fields are marked *