Gluten Free Fitness

Gluten free lowfat banana bread

Recipe by
45 min.
Prep: 5 min. | Cook: 40 min.

Today we are celebrating my fiance’s Grandmother’s 85th Birthday! She is wonderfully healthy and vibrant, which is awesome and an inspiration. I like to cook, but I rarely measure, so baking is a bit of a challenge at times.

This recipe is so I can have strawberries and cake with everyone else! I like to take recipes and modify them, and half the time just end up substituting and throwing things in. I love to watch Food Network and get ideas, then change stuff to make it healthier and gluten free. But enough dallying! On to the recipe!!


  • 2 c gluten free all purpose flour mix
  • 1.5 c granular Splenda
  • 1 tsp salt
  • 1.25 tsp baking powder
  • 1.25 tsp baking soda
  • .5 c cocoa or cacao powder, I use Navitas Naturals Raw Chocolate Powder
  • 2/3 c skim milk
  • 1/2 c plain nonfat yogurt
  • 2 tbsp coconut oil (could also use canola, I like coconut which I’ll explain another day, I promise)
  • 2/3 c egg whites
  • 3 medium ripe mashed bananas


  1. Preheat oven to 350F.
  2. Use 2 loaf pans, spray w. nonstick spray.
  3. Do the dry ingredients and wet ingredients mixing thing, then combine dry into wet, mix well w. mixer.
  4. You can then add stuff if you want-walnuts, dried cranberries, cacao nibs, etc.
  5. Bake 40 min approx until toothpick tester comes out clean.

Seperated into 10 BIG slices here’s the macro breakdown: (yours may be slightly different for the flour, and remember to add the mix-ins if you used them, this is for the basic one.)

  • 204 calories
  • 4 g fat
  • 42 g carbs
  • 6 g protein

Because it is high in carbs, I would suggest having it after a weight training session, or maybe a smaller slice along with some scrambled eggs/egg whites, or lowfat cottage cheese (in other words, add protein) and have it for breakfast.

Enjoy! Let me know how it goes in the comments!


3 Reviews

  1. Erin

    Today I made this and subbed in gluten free oats for 1 cup of flour-added a nice texture and some fiber!

  2. amandaonmaui

    Now that you’re looking at eating more traditional foods are you moving away from the skim milk and lowfat/nonfat yogurts? How do you feel about full fat dairy products? And, what about the strangeness of Splenda?

    • Erin

      Hey Amanda!
      It’s funny you mention that, I was just thinking the other day about my nutritional philosophy “evolution” so to speak.
      I do, and will always, believe that calories do matter, and that people need to be aware of the calories in their food. It is completely possible to overeat calories and get fat on traditional or real foods. Having said that though, many more traditional foods are higher in satiety, they make people feel fuller faster, so overeating tends to be less.
      But specifically:
      As far as reduced fat dairy, I have no problem with it. I have access to full fat, raw milk, and am very pleased to have that. I do use it instead of reduced fat in some applications, but not all. I have no problems whatsoever with people using full fat dairy, just as long as they are aware of the calorie content. I just got a gallon of raw milk and am going to try making some ricotta with some of it!
      Splenda-I have to say I’ve completely changed my mind on this one. I don’t use it at all, and try to avoid it whenever possible. Some of the protein powders I use include it as a sweetener, and that is the only source of sucralose in my diet. Otherwise, we are a completely stevia using household.
      That’s the beauty of all this though, we are always learning, and can always change our minds when we learn information that colors our perspective!

Leave a Review