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Slice of banana bread lying on a counter and placed in front of the whole preparation and a few slices spread with butter
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5 from 9 votes

Gluten-Free Banana Bread with Cacao Nibs

This beautiful substance forms in less than an hour, including cooking time. And unlike more conventional quick breads, which are best allowed to cool completely before slicing, this one doesn't suffer when eaten hot. This makes for a perfect afternoon treat or a last-minute dessert. It's a good thing to have in your repertoire when you want to detoxify yourself from sugar.
Prep Time15 mins
Cook Time50 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: almond butter, applesauce, bananas, cacao nibs, dates, rolled oats, soy beverage, walnuts
Servings: 10
Calories: 165kcal
Author: Naïby


  • 1 tablespoon ground flax seeds
  • 3 tablespoons water
  • 2 cups rolled oats
  • 1 tablespoon psyllium husks
  • 1 tablespoon baking powder
  • cup walnuts coarsely chopped
  • 1 cup cocoa nibs or semi-sweet chocolate chips
  • ½ cup dried dates pitted and chopped
  • ½ cup soy beverage
  • 3 bananas
  • ¼ cup applesauce
  • 2 teaspoons vanilla extract
  • 6 tablespoons almond butter


  • Preheat the oven to 350 ° F/180 ° C.
  • In a small bowl, combine the flax seeds and water. Reserve.
  • In a food processor or coffee grinder, reduce the rolled oats to flour. In a large bowl, combine these with the psyllium, baking powder, and walnuts.
  • In a blender, puree the dates with the soy beverage. Add the bananas, vanilla, and almond butter, then mix until well blended.
  • In a bowl, combine the dry ingredients, the wet preparation, and the applesauce and flax seeds.
  • Pour the preparation into a well-oiled 9 x 5 in. (23 x 13 cm) loaf pan. Bake in the center of the oven for 1 hour, until a toothpick comes out clean. Let cool before unmolding.


  • Applesauce: don't skimp on this. It makes all the difference between a dry and a wet prep.
  • Bananas: The more black spots on the skin of bananas, the better. Ripe bananas are sweeter. And they are definitely easier to crush. I strongly recommend that you always keep some in the freezer. You just have to peel them, put them in a resealable plastic bag and slip them inside.
And when you want to use a few, just take them out. Put them in a bowl and let them thaw at room temperature for a few hours.
Add to the dough:
  • Nuts: add ⅓ cup chopped hazelnuts, pumpkin (squash) or sunflower seeds, pecans (pecans), slivered almonds… Roast them in a pan for 10 minutes over low heat to give them more disgust. The options are limitless.
  • Fresh fruit: add to the dough 1 apple cut into cubes, 125 g of berries, such as blueberries (blueberries) or raspberries, or 200 g of pineapple pieces. Place a banana cut in half lengthwise on the dough before placing it in the oven.
For a hybrid, half bread, half cake version, decorate your concoction as follows:
  • Cover the banana cake with frosting.
    • For example, with something like salted caramel. In a food processor, mix ½ cup dates or dried apricots, ¼ to ½ cup macadamia nuts, ½ cup maple syrup with 1 teaspoon of maca and a pinch of salt. Spread it on the banana bread.
    • Or simply mix 4 tablespoons almond butter, 1 tablespoon maple syrup, and 2 to 3 tablespoons soy beverage
  • Decorate it. Sprinkle as desired with other nuts (almonds, pistachios, pecans, or dried fruits (coconut flakes) and let stand in the fridge for 1 to 2 hours before tasting.
This banana bread can be frozen.


Serving: 1g | Calories: 165kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 130mg | Potassium: 269mg | Fiber: 5g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 1mg
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