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Fat Free Banana Bread

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Fat free banana bread that does not taste fat-free.

banana breads

It is so soft and buttery.

I’m trying really hard not to say “moist” because I know everyone hates that word!

This bread actually wasn’t supposed to be fat-free. In fact, I was quite upset upon discovering—midway through preparing the recipe—only about a teaspoon’s worth of coconut oil lingered in my sad little jar. (Note to self: gather all ingredients before starting to cook a recipe. Will I ever learn?)

Since I’d already begun, I wasn’t going to put the recipe on hold; my heart stomach was set on banana bread! Option one was to use olive oil. However, I worried the oil’s strong flavor might affect the taste of my not-yet-tested banana bread recipe.

Option two was to make a Single-Serving Banana Bread.

But I really wanted a whole loaf. And I also wanted a new recipe so I could post about it, which is always more exciting than when I post about a recipe I’ve already published. Many lovely bloggers and readers assured me on twitter that fat-free would be fine. So I made a few changes and hoped for the best… I never imagined the results would be so good!

banana breads

For maximum enjoyment: Eat this for breakfast, while still in your pjs!

Fat Free Banana Bread

(Makes 10-12 slices)

  • 2 c spelt, white, or arrowhead mills gf flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/3 c milk of choice OR oil
  • 1 and 1/2 tsp pure vanilla extract
  • 1/2 cup pure maple syrup, agave, or honey (Or, here’s a Sugar-Free Version.)
  • 1 and 1/2 tbsp lemon juice
  • pinch uncut stevia OR 1 tbsp additional agave/maple syrup
  • 1 and 2/3 c tightly-packed, mashed banana (measured after mashing)
  • 1/3 cup berries of choice, or more banana (I actually used 1 full cup of sliced strawberries. The resulting bread was extremely gooey, but I loved it that way!)

Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) Pour into a greased loaf pan and cook for 35-50 minutes, depending on how gooey you want it. (Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.) After removing from the oven, let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut into slices and freeze for later.

Nutrition Information at a Glance:

  •  130 calories
  • 0 grams of fat
  • 0 mg cholesterol
  • Fiber depends on the flour you use

Add around 20 extra calories for the Polka-Dot Banana Bread.

fat free banana bread

banana bb

Question of the Day:
Do you ever lower the fat in a recipe or substitute applesauce for the oil?

I know many people are conscious of fat, so I try to offer lower-fat options whenever possible in my recipes. Yet, my own diet is actually pretty high in fat. I think “fat” has gotten a bad name. It sounds so negative, and society likens it to the devil. But, especially if you’re young and healthy, cutting out healthy fats (such as oils and nuts) can wreak havoc on your organs, skin, and hair.

As for this particular banana bread? It really does taste wonderful on its own. However, my slice didn’t stay fat-free for long. I painted that baby in a nice, thick coat of peanut butter. It was delicious!

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Meredyth says:

    I frequently sub 1/4 cup of applesauce for an egg- it works really well and keeps breads and muffins especially moist (the word is sometimes unavoidable…).

    1. LOL I actually like the word! Not as much as the word “gooey” though. That’s my favorite food word :).

  2. Hmm I ALWAYS reduce or substitute fat in a recipe because of 2 reasons:
    1. I really dislike the smell of oil and the trouble of washing oily dishes! (tons of soap needed!)
    2. My diet outside of meals self-cooked (mostly dessert-meals) are very high in fat (the food prepared outside are really oily and unhealthy) so having lower-fat/fat-free homemade goodies kind of balances up everything!
    On a side note, can the 1/3 cup berries/bananas extra be eliminated? (I have neither berries nor enough bananas!) Thanks.

    1. It *might* be a little drier, but yes, they can definitely be omitted.

  3. I sometimes sub applesauce for all or half of the oil, but I most certantly don’t have a low fat diet! I eat loads of peanut butter, always put oil on my salad and eat avocados whenever I can!
    The reason why I try to healthify and lower the amounts of fats and sugar in baked goods is that I love them so much i know I’ll eat big amounts so I might as well try and make them less heavy! Plus, they make me less too-much-sugar-and-fat-kind-of-sick…does that make any sense?

    1. Julia says:

      Yes!! Haha I totally feel the same way! I love desserts so much so I want to make them healthy as possible so I can eat TONS of them!! 😛 Haha!!

  4. I often substitue applesauce for oil but it depends on what. For cakes, usually that’s a special occasion and I like the consistency of oil better. Muffins, breads – those are fine with applesauce. I also like making brownies with yogurt.

  5. Looks amazing!!! I like using both in recipes, heck I try every recipe really! Haha :)

  6. Gen says:

    Yummy!!!!!! I bet this tastes amazing!! Even if I do eat or make reduced fat food, I usually make up for it later w/ peanut butter! hahaha

    1. Sharon Hartwig says:

      Have you tried PB2? Lots less fat!

  7. Lisa C says:

    Yum, girl! This looks awesome! I love the name, especially :).

  8. Michaela says:

    “Pajama Banana Bread”, hahaha 😀
    I pretty much always substitute applesauce for oil or just reduce the amount of fat, but not because I hate fat (I love it!!!!!! Gives so much flavour, protects our organs, helps keep hair shiny and skin soft…), but simply because I don´t believe all that fat in baked good is necessary and I´d rather “save” some fat in baked goods, so I can have more pb in my oatmeal 😉
    To me, though, taste is king, and I was baking some pancakes this morning that just tasted bland without any fat, so I added coconut butter and they were so much better.

  9. Krysten says:

    I absolutely HATE the word “moist!” My fiance teases me about it incessantly. And I always try to lower the fat in recipes. I’m not vegan, or even vegetarian, but I try to eat as healthy as possible, and that includes low-fat or fat-free chesses, yogurts, milks, etc., as well as low-fat cooking and baking. It doesn’t make sense NOT to!

  10. abby says:

    i admit i am pretty afraid of fat, still. your blog has done wonders to help me in getting over this fear, but i still have a long way to go. katie, there was a time when i wouldn’t touch peanut butter AT ALL! now i can at least allow myself a little, and it’s all thanks to you. really, your blog has helped me so much!

    1. Anonymous says:

      Ditto this. I’m currently battling an eating disorder, and Katie’s blog has helped me to see food as something to be enjoyed, whereas previously I viewed it as the enemy. For the first time in a long while, I actually want to get healthy!

      1. Tiffany says:

        I used to completely be this way (would make sure I ate 10g or less a day) and now I realized for me it had a lot more to do with total calories than anything else. Now I focus on eating healthy, and if that means gobs of peanut butter and hoardes of avocados…I do it!! I’ve even recently started using butter and oils again. :) You can get over it, I promise. I’m losing weight and eating as much fat as I want.

      2. Julia says:

        Same with me!! Katie is such a role model to me and she is really the one who helped me out of struggling with an eating disorder too! I hope she sees these posts so she can know, because I really cannot thank you enough Katie!!! :)

        1. Thank you… your comments really made me happy. Life is short, and it’s unfair that the media or other outside influences have the power to make people feel guilty for enjoying good food, spinning things like chocolate and dessert as something negative. Chocolate is NOT negative ;). And if you eat dessert every day, you are not a bad person. And if you eat a healthy diet with lots of healthy fat, it will not make you fat and should definitely not make anyone feel guilty.

  11. I have been seriously craving some banana bread! This look delicious!!!

  12. I love the apple sauce sub trick – vegan baked goods can come up super dry and crumbly, and that’s one of my favorite ways to combat the dryness!

  13. Leslie says:

    Haha can’t believe it’s taken you this long to get a banana bread recipe on your site! 😉

  14. MMmmmm…this looks so yummy! Everyone needs to have a good banana bread recipe in their arsenal!

  15. I’m a big fat lover too, but that wouldn’t keep me from trying a fat free home made banana bread. Way to improvise!

  16. I pay very little attention to fat and a lot more to sugar. I avoid “fat-free” foods, with the exception of plain greek yogurt. It seems like they are usually jammed full of sugar.
    That being said- I go easy on butter and oil most of the time and often used mashed bananas, applesauce, pureed pumpkin, etc when baking.

    But more importantly- how did the date go???

  17. Mmmm I LOVE banana bread, and I’m so glad you’ve posted a recipe for it!! I know a CCK banana bread will be be better than any other :)

    Haha I usually ADD fat to recipes! Peanut butter makes EVERYTHING better! 😀

  18. Lauren says:

    Yum! I love banana bread. I’m going to try some caramelized bananas instead of the sugar. Oh, Katie, I made your cookie dough dip, the sugar free version. When I saw the recipe, I thought, “Maybe instead of dates a caramelized banana would work.” It was perfect! I didn’t even need nut butter because the banana was so creamy and delicious. I made one batch with just the banana and chocolate chips, and the second batch with banana, peanut butter, and chocolate chips and they were both amazing!

    1. Ooh I’d love to know how caramelized bananas would work in it. Did you see the sugar-free version? It uses dates as the sweetener. It’s pretty good!

      1. Lauren says:

        Yep, I saw the date version! For some reason, dates freak me out haha! I literally have no idea why. The way so many people feel towards brussel sprouts is how I feel towards dates (and prunes). Actually, now that I think about it I don’t like any dried fruit…even raisins and banana chips! I know, I’m weird lol!

        1. Rebecca says:

          Oh Lauren! Definitely make an effort to get on the date (and PRUNE) bandwagon! Seriously..soooo good. Dates freaked me out a bit at first too—until I figured out how to actually cook with them. Also, there are different types of dates with different flavors (ex. Medjool are very caramel-y, Halawi are very sweet and super-gooey, and noor dates? Me no likely too much—they get kind of dry).

          Here’s a tip to get into dates: I sprinkle on (or mix in if you can stand mashing them up..with a fork if only using one or two) cinnamon and cayenne—and then I usually put them in small heart-shaped molds because I’m dorky like that. They taste like a cinnamon gummy bear!

          Also, I love love love prunes. I made a pretty healthy chocolate fondue recipe that used prune puree and ever since I was addicted. (This is the only recipe I have ever lost—sooo sad)! I think what turns people off to prunes is the texture. ***My solution? Keep them in the FRIDGE! They firm up quite nicely (also, the ones with potassium sorbate—a common preservative used on them…even in health food stores…tend to be too gooey. So look for prunes without any preservatives…and definitely keep in the fridge). ALSO, dip them in PEANUT BUTTER (or almond butter if that’s your thing)! SO ADDICTIVE, SO DELICIOUS! (I do this with dried black mission figs also!)

          Hope this catapults you into date/prune love!

  19. Fat is definitely good for you – but I do sub in applesauce when I’m trying to lower saturated fats like butter in recipes.

    Btw, I voted for you today! Yay for a healthy dessert blog hopefully winning! And…how did the blind date go??

    1. Thank you SO much!!

      I will talk more about it tomorrow, but probably not a lot… because he and all my friends know about my blog!

  20. Iris says:

    I often use applesauce in place of some of the fat in gluten-free baking because it helps gives recipes a moister crumb. Your bread looks beautiful!

  21. Katy says:

    Katie, I noticed that your gf substitution suggestions recently have been arrowhead mills instead of Bob’s. It looks like their all-purpose blend is based on brown rice and potato starches (not beans), so I would love to try it if I can find it. But I was just curious whether you switched the recommendation based on general experience/suggestions or if it’s recipe-specific?

    1. It’s actually because another blogger alerted me to the fact that Bob’s just made a HUGE donation to a company that tests on animals, which I’m not ok with. I did a little research and was sad to find out it was true.

      But then I found the Arrowhead Mills gf mix, and I love how it is based on brown rice flour. I also often buy some of their other flours.

      So… lol long answer! It’s not recipe specific. :)

      1. Katy says:

        Okay, thank you! Also, I almost can’t believe I didn’t hear about that; a simple google search brought up lots of blog material and a few official statements. I will be looking for Arrowhead Mills anyway :)

  22. Melissa says:

    I will sometimes sub in applesauce in things like muffins, but not for brownies or cakes. I find it takes away from the gooey-ness too much. I sometimes use Smart Balance instead of butter and that works out really well for individual lava cakes. :)

  23. Jenny says:

    I used to always reduce the amount of fat in a recipe, and I would never, ever bake with butter. Then, one day I realised… meh, fat makes everything taste better. And I realised, also, that fat doesn’t make us fat, especially if we eat it in moderation as we should eat everything. Now I bake usually with the oils or butter or fat called for in a recipe (I’ve never baked and never will bake with shortening, though; that is one thing I draw the line at) but drastically reduce the sugar or replace it with more natural sweeteners (maple syrup, honey, brown rice syrup, or stevia). :) Fat free baked treats are nice when you want something light and just to nibble on, though – that much I can admit! Also good if you don’t want a heavy breakfast weighing you down or a heavy dinner.

  24. Shelby says:

    I was just looking for a banana bread recipe yesterday… perfect timing! I need to make this STAT. Thank you for such a cozy-looking recipe :)

    Sometimes I’ll sub applesauce, mashed banana, or pumpkin for oil, but it depends on the recipe. It works well for muffins and breads, but generally I like to add some sort of fat source to cakes, cupcakes, and cookies.

  25. You are so right about healthy fats. I completely cut them out of my diet for almost a year while I was trying to loose weight and it caused me a lot of health problems! I’m trying to work them back in, but after becoming so calorie conscious, it can be hard! I find myself omitting fats in recipes all the time, but I need to stop! And this bread looks amazing, I’m definitely making it for my brother and sister in law this week!

  26. I frequently sub in apple sauce for oil. Then I lower the sugar a bit too, since apple sauce lends a natural sweetness! I have bananas that are browning, I may just have to make banana bread!

  27. oh my goodness katie. i can always count on you for the best recipes!

  28. This recipe look amazing! I love banana bread and I will give this one a try! 😀

  29. Looks yummy… and everything tastes better in your PJs. There is a time and a place for fat free baking. I’m glad you spruced up your slice with some pb.

  30. I eat a diet very high in fat and feel my best that way. It’s what keep me full, and my brain nourished, and my hair and skin looking their best. And saturated fats have been likened to worse than the devil, but I eat a lot of them because they are so beneficial for our cells and bodies!

  31. Amber K says:

    While I don’t have a huge fat fear like some people, I actually have found that I really prefer applesauce over oil. And I don’t mind the word moist, that is exactly what I want in a baked good! And applesauce leads to that awesome texture. Yum!

  32. bitt says:

    moist is a fine word, i don’t understand why people hate it. probably tampon or pad ads got people’s minds twisted up. better than dry, which is the kiss of death for a baked good.

    what is the white stuff on top? frosting or coconut butter (I know you are a fan). i need to make some of this as I just broke my tooth and need soft food.

    1. It’s actually Earth Balance. But now that you mentioned it, I really need to try it with coconut butter! That sounds so good!

      *Sending good thoughts to your poor tooth :)*

  33. I can’t wait to try this! Banana bread is my favorite for realzys.

  34. I’ll sometimes sub applesauce for some fat in a recipe. I do like the taste of fat in recipes though, so I usualy won’t sub it all! Regardless, this looks great!

  35. Mags0277 says:

    i dont have any maple syrup. could i use applesauce instead? or should i go out an by some?

    1. I seriously doubt it. The maple syrup adds sweetness. You can sub agave or sugar for it, but not applesauce unless you don’t want your bread to be sweet at all. (Well, if you don’t want it sweet at all, then I guess yes, you can sub applesauce.)

  36. This looks amazing! Usually, I’ll sub the fat in a recipe but sometimes it results in a gummy texture.

    How was your date?! 😀

    1. Melissa says:

      That’s why I don’t like applesauce in baked goods, honestly. Gummy.

      Pumpkin puree or mashed bananas are my favorites for most baked foods. Prune puree works super well replacing fat in chocolate ones!

      I prefer to eat my fat in whole food form with all the vitamins, nutrients, fiber etc. those contain than in relatively empty form in extracted oils.

      I’ve used almond or peanut butter in some recipes that call for a very small amount of oil, for instance, like Katie’s cookie pie! Mmmmmmmm… So good. And nut butter > oil any day of the week, IMO!

  37. Anja says:

    Hey, I have already baked with olive oil. The oil loses its strong taste when baked. So you might just give it a try. :) The bread looks awesome though! Love your recipes and ideas!

    1. Thanks for letting me know! Now I’m actually 1/2 wishing I’d tried it!

      1. Anja says:

        Ah, there is always a next chance. Since fat is a taste enhancer it is easy to bake with it. Baking good-tasting cakes/breads without it is a challenge as well. So, congrats :)

  38. love healthy fats!! we eat a very high fat diet and love it. but everyone is different and we know some people can handle different things. but it is nice to have lower fat options from time to time 😉 I still need to make banana bread this season!!!
    I need to get my butt in gear and make some :)

  39. Oh I bet the strawberries along with the bananas made this bread fabulous. And I bet your house smelled crazy good in the process. Yum!

    When banana bread is done right, it’s…heaven sent. And moist. Yeah, I am getting over that word too. Sometimes things just…are. And that’s the best word for the job :)

    Can’t wait to hear about the blind date!

  40. Elise says:

    Mmmm I’ve never tried making fat-free banana bread before! 😀

    But what’s wrong with “moist”? 😛

  41. Moni'sMeals says:

    sounds great. I would add the fat with some peanut or almond butter spread over a slice, my fav combo on bb bread. :)

  42. This is a must try ASAP! …. I sub things allll the time! I’m not much of a rule follower 😉

  43. In vegan baking I have subbed applesauce A LOT!

  44. Anja says:

    Can’t wait to hear about the blind date either! And btw moist moist moist! Ha, I said it three times in a row. Hehe. I loooove that word because it describes the consistency in a perfect way. Have fun!

  45. Ashley says:

    IM so glad to see a Banana recipe!! Not that I dont love pumpkin, but I need a little change. Your pics looks gorgeous as usual.

  46. Megan says:

    I used to be so scared of fat when I was more into my ED. Now, I love it! Also, cooking with oil works and tastes so much better than cooking spray! Some recipes I lower the fat in using applesauce or yogurt if the fat source is not very healthy. I have learned how essential fat is; the brain is primarily made of fat! Besides, no one can deny the health benefits of nuts, seeds, and other sources of mono-saturated fat. More peanut butter please!!!

  47. I pretty much always sub applesauce for some or all of the oil. I just don’t need a lot of fat in my diet. It goes straight to my butt. 😛

  48. Kit-Kat says:

    I have only followed you for a week, and you are awesome! I am a vegan for many reasons (family history, animals, and allergies being the main reasons), and I am also a health nut. Being 20 and going to an online college at home, I can eat what I want without caffeteria issues (Idid go to a college for one fall quarter last year. Food problems abounded!). You’re recipes look and sound yummy! I could tell you more about myself (I feel your thinness pains; I was an anorexic), but I will stop here. Hope to chat more, and taste your yum-yums!
    PS: My REAL name is Katie. I just like to use my family nick-name lots! :~)

  49. Melissa says:

    Hi Katie!

    I just wanted to say…I really love your blog. I am a dietetic internship student getting a master’s degree in nutrition. I enjoy baking healthy things that I know are not stripped of fat and other needed nutrients. Fat is an essential key to our diet…without it, we would not be able to absorb fat soluble vitamins or maintain a functioning immune system. One of my biggest annoyances is when the media (as always) tries to portray false notions about nutrition. It is such an ongoing and constantly changing field…but one thing that is SOLID is that we need ALL of the macro and micronutrients in our diets to sustain a healthy life. Thank you for counteracting the media’s poor representation of nutrition!

    1. Aww thanks, Melissa!

      I’m glad I’m not the only one who is so annoyed by the media! I definitely try to stress–whenever I can–the importance of eating fats (and *gasp* carbs!!!). Plus, 1200 calorie diet plans sound like a recipe for disaster… it’s not that they wouldn’t maybe be beneficial to some people who need to lose weight, but those magazines throw out ideas like that, hinting that it’s a good idea to go on such a diet for the general public! Some of what they suggest is not only irresponsible journalism, it’s downright dangerous.

  50. I hate that fat’s gotten a bad rap. I love my nut butters, coconut oil, and avocado!

    And this looks amazing :)

  51. Michele says:

    I have a tortured relationship with fats. That is, my stomach is tortured by them – I mean, my favorite thing EVER is a french fry, but then I’ll have pain. So I try to sneak in olive oil when I can. Absolutely right about high sugar / low fat food. I’d rather make my own oatmeal then eat a mix with tons of added sugar. At least I know how much I’m adding. 😉

    [How ever the date went, remember that it’s just one date and not a harbinger of anything. I like to tell my friends to give every guy who isn’t clearly an insane loser at least two chances. The dull guy might be stiff on the first date, and loosen up on the second one. One never knows!]

  52. Sam says:

    This looks amazing, can’t wait to try it!
    You never told us about your blind date though!

  53. leah says:

    I made blueberry banana bread the other day and I am seriously addicted. Long-time reader, first-time commenter, by the way.:)

    1. Hi Leah!!

      *Waves like a crazy girl* :)

  54. Jenn says:

    I will reduce the fat in recipes if I feel it is not needed for taste. I can generally get away with subbing apple sauce for half the oil in quick breads like these without noticing. HOWEVER I don’t do it if it affects the taste. But I figure if I can’t taste the difference, why eat that extra oil? I do eat plenty of whole fats, i.e. nuts, avocado, etc. I am just somewhat conservative with processed fats like oils.

    BTW your pics are always amazing!

  55. I thought you were going to tell us about your blind date. I hope it went well.

  56. Kathy says:

    I have 3 ripe bananas in my fridge. I am so making this soon!

  57. Jess says:

    Made this for breaky this morning! Fresh out the oven and yes, I ate it in my PJ’s 😀

    It was great! I used raspberries and agave (scaled down the agave a tad, cant remember the exact amount). I still found it a tiny bit on the too sweet side but my mum and little brother thought it was amazing! (Nothing is ever too sweet for my type 1 diabetic brother lol but this made a great treat for him :)
    Thanks Katie, another winner in my house!

    1. Aww I’m so excited you already made it!

  58. SheilaBmarie says:

    You are like a vegan-baking genius.
    Just made this gluten free. (1 cup pancke mix, 1/4 cup soy flour and 3/4 cup oat flour)
    I cut back the bakng powder to 1/2 tsp (because of the pre-mixed pancake flour)
    Added some milled flax seeds and walnuts so it became no longer “fat free” :-)
    Eliminated stevia, and for the berries, I microwaved 1/3cup of blueberries for 30 seconds and folded in. the result was soooo great and gooey! It really did need to bake longer for the combo I used, BUT……….. I was too impatient to cover the top with foil and sit desperately waiting at the oven door any longer!!

    1. Haha that was my problem too! I wanted to take the gosh-darned thing out of the oven after only 20 minutes!

      1. SheilaBmarie says:

        I know right! It smells so amazing when its baking. My dad kept “hinting” around about when it would be done, but I kinda at the whole loaf myself yesterday…..opps!!

  59. BroccoliHut says:

    Sometimes I’ll sub applesauce or yogurt in a recipe not necessarily to lower fat per se, but more to reduce the Calories so I can eat a bigger slice:)

  60. I don’t think anyone else has gone there, so I just have to say … Bananas in pajamas are coming down the stairs! Bananas in pajamas are coming down in pairs!

    1. LOL that was exactly my thought when I wrote the post. I never actually saw the show, but those darn commercials always got the jingle stuck in my head!

  61. Rebecca says:

    Bananas in Pajamas! (Remember that show?!?! The song stays in your head FOREVER)

    I *always* lower the fat in recipes. I used to use applesauce but the kiddo I nanny for can’t eat apples…along with bananas (and rice!) for that!) So, banana bread is out (although I made a far out chocolate (chip!) zucchini bread that she thoroughly enjoyed—as did I!) as is applesauce to replace oil. I sometimes use banana—but with banana bread that is out. ha ha. I saw an interesting tidbit about using chia seeds I believe (perhaps that was an egg substitute in baked goods but I am pretty sure it was oil. I will search through my crazily large cooking tips file and post when I find it).

    Anyways, I typically go oil-free to lower the cals. However, I also grew up in the fat-phobic 80s and when I first started going to a nutritionist (at the age of 7..oh man!) I was told to count fat grams. I guess that mindset still hasn’t left me (although I usually advise others to eat fat…go figure!)—particularly since oil adds soooo many calories.

    I was about to start adding more oils into my diet but now I am actually rethinking this. I did the Engine 2 program at Whole Foods and have been researching low-fat, raw, vegan principles and I have to say that I am not sold on oils separated from the food they come from (i.e. olive oil, coconut oil, etc.) being a good thing. Hmm…so much conflicting health info out there. Makes a girl’s head spin! I guess I always go back to: Whatever works for you…or whatever you’re comfortable with. Every *body* is different and some people might do well with oils and some might not (prime example: when I did add in extra fats (avocados, nuts, etc.) fairly recently my skin got CRAZY DRY! I am *still* battling tons of dry patches of skin (literally peeling off..ewww!) And I NEVER had problems with my skin (AT ALL!) on a super-low fat diet.

    Can’t wait to make that banana bread! I have quite a few bananas sitting in my fridge/freezer (69 cents for organic bananas! RAD!)

  62. Rebecca says:

    @radioactivegan: I totally didn’t see your post—Bananas in Pajamas was the *first* thing I thought of when I saw this post!

    1. I never actually saw the show, but those darn commercials always got the jingle stuck in my head!

  63. Tessa says:

    I do use applesauce instead of oil occasionally. Especially in things like quick breads and muffins. This banana bread sounds great!

  64. Dalai Lina says:

    I completely agree with you about fat – not scared at all! More cautious of sugar and chemicals!

  65. I’ve found that either applesauce OR non-fat yogurt works really well as a butter/oil/shortening replacement. And everything tastes great!!

  66. Jess says:

    Dont know if ouve mentioned it yet but…HOW WAS YOUR DATE??? 😉

  67. Jess says:


  68. I love banana bread and your version looks so tasty!

  69. LizAshlee says:

    I love using applesauce in place of oil…especially in baked goods like breads! YUMMY! :)

  70. I’m a little late the banana bread party, but I wanted to add a comment about fat, oil, etc.

    Whenever I think I can, and sometimes when I think I can’t, I sub out the oil. I’ve used all kinds of things as a sub – applesauce, of course, banana (when I don’t mind the flavor), prune puree (works great for dense goodies), and my new favorite – pumpkin! I’ve been putting pumpkin puree in just about everything, and the result has been the richest, moistest (ew! ha ha ha) muffins/cupcakes/quickbreads/biscuits ever!

  71. I do like to sub applesauce for oil or butter in recipes, but not always. Sometimes I do want the fat in there. Love this recipe – banana bread is the BEST! I just made a pretty great zucchini bread and threw a little bit of everything in there – including bananas…and wheatgrass! :) Check it out:

    Keep it up, Katie! I can’t get enough of these healthy dessert recipes!

  72. Hanna M. says:

    Looks yummy!! If I make this, I would definitely add the coconut oil, and eat with peanut/almond butter or pure butter (sorry, not vegan). I truly believe that fat-free is UNhealthy, because we need natural fats in every meal – unless you eat, like, an apple – so keep on advocating those good fats! 😀

    1. Mmm agreed. And there’s no better way to eat an apple than slathered in pb ;).

  73. Oh my gosh, I LOVE your recipes, because they offer those low fat/healthy substitutions, and because it’s really nice to be able to eat sweet, decadent tasting treats like you offer, every single day, without extra fat and calories…just as part of your daily, healthy deliciousness :-) that being said – i love fats, like salmon and coconut butter and almond butter and dark chocolate, of course! 😛 eat heaps of them, because they are so good for you <3 I cannot wait to bake this! Thank you for all the time and effort and energy you put into your beautiful blog! xyx

  74. PS: I mostly love your recipes for sweet and baked treats (for daily consumption) 😉 because they are vegan – it’s hard to find dairy free baking, or without butter and eggs, and yours are all amazing and tick all my boxes! <3 xyx

  75. Hannah says:

    Thoughts on subbing sugar for the stevia and agave as I’m a poor student, how should I change the quantity of liquid?

    1. I’m thinking you could omit both the agave and stevia, using 2/3c sugar instead. And just leave the liquid as-is. If you try it, I’d love to know how it turns out!

    2. Alanna says:

      I hadn’t seen this comment, but I looked for info on subbing regular sugar for agave and found a few different recommendations. I just made this using 1 C sugar and 1/4 C water in place of the agave/stevia, and used the milk option (almond milk) and 1/3 C strawberries. I had enough batter for two loaves and they were done in about 40 min. Really, really good! The outside browned nicely and the inside was very moist (but not underdone). I probably could have used the lower sugar amount Katie recommends, but it isn’t too sweet as-is. I love the subtle strawberry flavor. :)

  76. Made a gluten-free version of this bread last night. After I got it in the oven I realized I totally forgot the baking powder, but it still turned out great. It didn’t rise much, but it had a great texture and a great flavor!

  77. Chelsea says:

    Oooh, sounds amazing! I do miss greek yogurt and am looking forward to sampling a coconut version! I’m already subscribed by email and “like” you on Facebook. :-) Thanks, Katie!

  78. Ohh I have been wanting to make banana bread something recently and this looks delicious! Can’t wait to try it!!

  79. I love banana bread and so a fat-free version is even better!
    Your photos always look gorgeous :-)

  80. L. says:

    Nothing better than fat-free decadence to power you up! Fats are wonderful but too many can totally slow you down, so even though I’m not about losing weight at this point in my health journey, I do tend to feel sluggish after eating to many and always appreciate a good fat-free recipe.

    MORE IMPORTANTLY, how did your blind date GOOO?? What the heck, it must have been okay, I mean you are going on a second one. Tell us these things and then don’t give us any of the juice…. 😉

    Also I wanted to say I’ve been making your oh my gosh spaghetti squash…OH MY GOSH. That is all I’ve got to say right now. If you come up with another AWESOME SQUASH RECIPE HAPPINESS WILL ENSUE!!! YOU ARE WONDERFUL LADY!!!
    Take care, happiness, and love :)

  81. This bread will be eaten in all kind of outfits around here. Good idea to mix berries in it. I like that yours turned out gooey- I have to try that. :)

  82. naomi says:

    hi katie! i am a new reader and you have me sitting here drooling! i think you should check out Sunbutter. it tastes just like peanut butter (if not better) but there are no nuts, for all of your readers who have nut allergies. it is really delis, has the same consistency of peanut butter, and it also comes with sunflower seeds for some variety! check it out everyone loves it!

    1. I keep meaning to buy that, so I can try it! Thanks for the reminder! :) :)

      1. naomi says:

        We also started using coconut crystals as a sweetener. I think it comes as a syrup too. The crystals are really good, not to sweet. They taste kind of like brown sugar. They are low glycemic.
        P.S. I’m 12!

  83. Marianne says:

    I’m so not one to sub in applesauce in place of oil/butter in a recipe. It just doesn’t taste the same, and we do need a significant amount of fat in our diet for healthy hair/skin/nails, to lubricate our joints, to properly metabolize & absorb certain vitamins, and for our brains (which are virtually all fat). Now don’t get me wrong – this isn’t a licence to eat butter or coconut oil by the pound, and there are definitely certain fats/oils that are better for you than others. But it can be a slippery slope to eliminate one of the major macronutrients from one’s diet.

  84. Katina says:

    Hey katie! I just found your blog via pinterest and it is exactly what I have been looking for!! I have really gotten into food blogs in the last year and even recently created my own. It is mostly for my friends who live here in Central Asia, where I live. I work overseas as a volunteer and have been trying to find a healthy blog with lots of delicious recipes and easy ingredients and different ingredient options as well, since we can’t get all the same things here. Anyhow, I am excited to start using your blog more!

  85. When I bake (oh, it seems like such a long time ago!) I always sub applesauce for 1/2 of the fat content. I prefer to save my fat intake for meals – low fat cream cheese, peanut butter (or PB2), an egg, etc. :) I have to eat a low fat diet for my heart, so low-fat baking is always the way I go!

  86. Janice says:

    Mmm, Im going to be making this today since we have one banana left and it is completely ripe and I think it would be perfect! Sounds like it would go great with my tea in the afternoon! My aunt is always drinking coffee in the afternoon so I thought this would be a nice treat for her as well.

  87. Susan says:

    I think I’ll be making this for my parents’ 45th anniversary dinner tomorrow night! If I want to use coconut oil instead of making it fat free, what ingredient do I substitute it for and how much? I can’t wait to try this!

  88. Katie says:

    Made this today into 3 mini loaves. Sooooooooo good! I was out of lemons so I used apple cider vinegar and it turned out great! Thanks for sharing another great recipe!

  89. Maddy says:

    Oh man this was so amazing! Warmed with some coconut butter…to die for! I love my fats so i never bake fat free but i thought i’d trust you and man was i right to do so…SO…for lack of a better word…here i go…MOIST! Ah!

    1. Haha it really is the only word you can use, right? :)

      (I actually like the word… me and no one else in the blogworld, it seems. Oh well.)

  90. Maddie says:

    I love the word moist! Moist makes me think of yummy gooey brownies (or banana bread 😉 )

  91. Leslie says:

    I almost always try to lower the fat and sugar in recipes, most times with success. I do watch fat and sugar content so I can enjoy it where it really counts. Mmmm, almond butter, peanut butter, chocolate, etc. I love baked goods so I try to keep them as healthy as I can so I can indulge frequently without feeling too guilty.

    I just made this banana bread with a few changes and it came out delicious. I only had 1 cup of spelt flour so I used 1/2 cup each of oat flour and buckwheat flour. I didn’t have any berries and my husband definitely would not eat it if it had chunks of banana in it so I added in a 1/2 cup dark chocolate chunks, yum. I also clicked on the link to the sugar free version and decided to use about 5 blended dates instead of agave. I must say I was a little concerned about the amount of lemon juice the recipe called for but it came out awesome!! Thanks, Leslie.

  92. Lindsey says:

    This was sooooo yummy! I made one larger loaf and one mini chocolate chip loaf. delicious!

  93. Samantha says:

    Yum! This banana bread is SO tasty! Just a small word of advice, it will probably bake better if you put it in a 9 x 9 pan. I put mine in a loaf pan and the bottom half is pretty gooey still. I baked it for 30 minutes uncovered and 60 additional minutes covered with foil. This was in attempt to “un-goo” it and dare I say even dry it out a bit. But who cares about the texture so much, its all about the taste!

    Just realized I left out the lemon juice, probably better since it would have just been more liquid. Curious if it altered the taste at all…

    Katie, your website is a god sent! I am the skinniest fat kid I know and being on a sugar free low carb “undiet” (I call it a meal plan), I was devastated that I couldn’t enjoy sweets anymore. But after finding your Chocolate Chip Cookie Dough recipe, I was hooked and always knew there was a Skinny Fat Kid Angel somewhere! 😉


    1. Hmm, it shouldn’t take that long! Maybe it’s an altitude/weather thing, or an oven issue. (Or maybe a difference in flours?) But I absolutely love your idea of putting it in a pan… maybe with some icing? It’d be like banana cake!
      (Also, the lemon juice is actually important because it interacts with the other ingredients and helps the loaf rise. But lol, you’re right: taste matters more than looks/texture!)

  94. Jen says:

    Just made this and it came out really well! I used a little applesauce instead of berries and the stevia, and added a flax egg so it would rise even more. It came out great! Bringing it to Bible study tonight and I’m sure no one will know that it is vegan 😉

  95. BANANA BREAD!!! 😀 I love you Katie.

  96. Kim Sutcliffe says:

    Hi Katie,
    I’m pretty new to your blog. You started following my Tasty Treats page on Pinterest a little while back … which is pretty funny because they aren’t at all healthy :). What’s funny is that I’ve been increasingly interested in trying to find ‘cheat treats’ – things that taste delicious but aren’t all that naughty. I’ve been experimenting with things like stevia, buckwheat flour etc and your blog fits in perfectly!! Gives me a much clearer idea of how to use these ingredients and a whole bunch of delicious treats to make! So thank you for creating this great blog.
    I made the banana bread tonight. Yummy! The true test – I didn’t tell my fiance’ that it was healthy and he went back for seconds not noticing any difference :)

  97. Kim Sutcliffe says:

    Hi Katie!
    First of all, I LOVE your blog! I first discovered it when you started following my Tasty Treats page on Pinterest – which is pretty funny as there’s pretty much nothing healthy on there :). Funny thing is, I’ve been increasingly interested in finding ‘cheat treats’ – meals and desserts that taste delicious but aren’t that naughty. I’ve been experimenting with things like Stevia and spelt flour etc. So it’s been good getting to know how I can use some of these ingredients.
    I made your banana bread tonight. Delicious! True test – my fiance’ went back for seconds and didn’t even notice that it was a whole heap healthier that usual.
    Thank you for creating this amazing blog, I will be sure to check in regularly.

    1. Hi Kim! I can see your comments :). Can you still not see them? I think, for some reason, comments on my site sometimes take a few minutes to appear… I have no idea why this is, because I don’t moderate comments. In any case, I’m so excited you made the banana bread!

      Chocolate hugs,

  98. Kim Sutcliffe says:

    Yes, I can see it now :). Ooops. Now I feel a bit like a crazy person after writing practically the same comment 3 times!

    1. Oh no worries!! It’s MY issue… a lot of people actually end up leaving multiple comments on my posts, probably for the same reason as you! I wish I knew more about technology so I could figure out what’s wrong and how to fix it.

  99. Ashley Wilson says:

    The moment the weather changed I had a craving for banana bread! When I discovered my flatmate had never heard of banana bread (she’s from Tunisia) I knew I had to make it! But since I’ve been on a health kick (trying to eat healthier after months of traveling) I decided to search for a healthier alternative to my mom’s recipe.

    I stumbled across your website, and to make this story a little shorter I’m eating your banana bread right now and I absolutely love it!!!! My flatmate does as well! I had to make a couple of minor alterations (certain ingredients are hard to come by in Spain), but it turned out perfect! I also added walnuts because I love the texture they add! I can’t wait to try your other recipes (once I get a blender or mixer)!!!!!

  100. Anonymous says:

    Are these calories per slice?

    1. Lindy says:

      i was wondering that as wel :)

  101. Carine says:

    I have a problem… I don’t have agave,stevia, honey,and maple syrup…what should i substitute? can i substitute with plain sugar syrup?? I really want to make this….thank you!

    1. Sorry, I’m not sure! I’ve only tried it with agave/maple. I don’t know that I’ve ever used sugar syrup for anything… but it sounds like it’s a liquid sweetener, so I *think* it could work. If you do try it, I hope it works out!! :)

  102. Angie says:

    Hi Katie, I stumbled on your blog while searching for a healthy banana bread recipe.
    Am I glad I found your blog! Your banana bread turned out superbly and I cannot wait to try other inspiring, yummy looking recipes of yours.
    Thanks and keep up the good work!

    1. Awww Angie, that makes me so happy!

  103. Megan says:

    Hi Katie! I just found your blog, signed up for your emails, and just recently took this Fat Free banana bread out of the oven! It is so delicious! I actually used Gluten Free flour and it worked great! I am going to continue to try these recipes! Thanks for being awesome!!

  104. Anna Lynn says:

    I generally only eat bananas when they are just turning yellow and really only a half at a time because I find them to be too filling, so I always end up with icky brown bananas and feel really sad when I have to throw them away. But today, I didn’t have to! I saw my spotted bananas and immediately came to your blog to search for a recipe to try. I had a banana and a half, equal to 3/4 of a cupish mashed, so I essentially cut the recipe in half and instead of a loaf, made banana bread muffins….in my silicone mickey mouse muffin pan of course! It made six mickeys and I threw in blueberries, increased the cinnamon, and skipped the lemon juice (didn’t have any :/) and baked for 15ish minutes. The results were heavenly. They were gooey and thick…SO. GOOD. I only ate a little bite with a little schmear of pb because I wasn’t actually hungry, more stress baking than anything, but the taste was delicious. I’m excited to try a whole one for breakfast in the morning! I was so impressed by how “soft and buttery” these were considering they’re fat free! Thanks so much :-)

    1. Aww Mickey Mouse muffins?! Too cute! I will have to look for that pan… although goodness knows I don’t need another baking gadget. But maybe you’ve inspired me to break out my very-old Bugs Bunny waffle iron :) :).

      1. Anna Lynn says:

        I live about 30 minutes from Disney and a friend bought it for me as an early Christmas present when we were there! I love it! There’s a matching cake pan….I’d imagine you can order them online though :-)

        Bugs bunny waffle iron?! Sounds like we need to have a classic animated character shaped food cooking party!

  105. Megan says:

    I made this last night, the taste is very good but it was very very dry… im thinking maybe u could add applesauce or more milk?? anyone have suggestions. I followed the recipe exact. Tastes good though!

    1. Hi Megan,
      Are you sure you didn’t accidentally (unknowingly) mis-measure an ingredient? The bread should be VERY moist, and none of the other commenters have reported dryness so I don’t think the recipe needs to be altered. Maybe try cooking it for a shorter amount of time?

    2. Megan,
      I just read your comment (on another post) that you used whole-wheat flour for this recipe. The recipe doesn’t call for whole-wheat flour.

  106. Phoebe says:

    hi katie

    I’ve tried a few of your recipes and am going to try the banana bread on sat. Could I ask you something about it?

    1. I love the idea of berries – but how come there aren’t berry bites visible? Did you microwave / mash it before mixing in?
    2. Why aren’t there berries in polka dot banana bread? It’s such a creative thought!!
    3. There are both baking soda and baking powder in the recipe. In my old banana bread recipe, there’s only baking soda. Is it a must for both?

    It’d be great if you can help :)) Thanks!!

    1. There actually ARE strawberries in this bread that’s photographed! I guess not enough to show up well? And yes, you need both ingredients.

  107. Tess says:

    I only had one brown banana, so I added some applesauce to make up for it.I am so happy with the results! The only difference I noticed was a shorter cooking time of about 38 minutes. Such a healthy alternative to other banana bread recipes. And in my opinion, even more delicious! Thanks so much for this amazing site!

  108. Shliten says:

    Hello Katie,
    I’m French (but I live in the USA for a year) and really interested in trying one of your recipes, but I wonder what the T (in “1 T more agave”) means and the same thing for the c (in “1/3 c nondairy milk” for example) because I’m lost, aha 😀

    1. T is tablespoon (15g agave) and c is cup (240g milk of choice) :)

      1. Shliten says:

        Thanks you so much!
        So I did it today and… wow, yummy! With raspberries and some chocolate chips. But I wonder how many slices you had with that recipe? and are the 130 calories for 1 slice? Thanks again, you’re so great 😀

  109. Amber says:

    How long should I cook them if I wanted to make muffins?

    1. Sorry, I don’t know… I’ve only made doughnuts. But it also depends on the size muffins you wish to make.

  110. Cath says:

    I have one baking in the oven right now! Would it be bad to eat half the batter uncooked? I was very tempted, it was so delicious! Can’t wait to try the actual bread!

    1. You can definitely eat the batter… no raw egg! :)

  111. Grace says:

    Is the nutritional info per slice or for the loaf?

  112. Melissa E says:

    MAde these for a pre-easter brunch today.. A big hit! Used honey for the sweetener and 2 large strawberries. Yum!

  113. Tyler says:

    Hi Katie,
    I’m new to this whole “healthy” baking thing…well actually baking in general, so I’m really trying to start off on the right foot and go healthy! Since I don’t know much about all that goes into it, I was needless to say, “overwhelmed” when I walked into the baking isle at my local Publix (I also looked around at Whole Foods, but that made me even more confused)! I know white flour (or all-purpose) is not suppose to be good for you, so I am looking for alternatives. I’ve heard about almond flour (noticed it was pretty pricey), and also saw brown rice flour. Are both of these substitutes to all-purpose/white flour or do I have to add in something else to them if I use them as the flours in your recipes? Also- spelt- is that healthy and where do you find it? Thanks so much! Excited to follow some of your recipes and start baking!!!

    1. Sorry, I’ve never used almond flour or brown rice flour and don’t think you can sub them on a 1-1 ratio for ap flour! But I buy spelt flour (arrowhead mills) at Whole Foods or my regular grocery store in the flour aisle, and yes it’s whole-grain :).

    2. Rachael says:

      I made these with almond meal (from trader joes). The ratio was one cup gluten free baking mix and one cup almond meal. The almond meal can be substituted for up to 50% of the volume of flour called for in baking recipes, much more than that will result in your baked good not holding well together. I have used this ratio many times and it has been amazing!! The almond meal adds a nice texture and moisture!

  114. Lydia says:

    Hey there Katie…I noticed some other people have asked this but is the 130 calories for the entire loaf or just one slice? Thanks! I made this last weekend and it was a huge hit with my family! I plan to make it again (and again, and again, and again).

    1. slice
      It makes a regular-sized loaf, not a mini loaf.

  115. Sharon Hartwig says:

    I have been overweight my whole life. I am trying to eat healthier now, but still really crave the baked goods. Thank you so much !!!

  116. Kimberly says:

    I just found you and I’m so glad I did. This recipe was delicious. I added raspberries and white chocolate chips since I was making it for dessert. Well, it was intended for dessert. My husband ate several slices before dinner!

  117. Stefanie says:

    This questions actually refers to the sugar-free version linked on this page. I made it last night and it has a very strong salty taste. Might it be the 2 tsp of baking powder? The number seemed high compared to the amount of baking soda and salt. Of course, I just covered up the salty taste with banana peanut butter!

    1. Sorry, I don’t actually know, since the sugar-free version is my friend’s recipe. I’ll email her, though!

  118. Krystina Cerulli says:

    So I made this for mothers day. Ate probably half of the loaf myself. Is that bad? :( lol!

  119. k says:

    is this sweet? i would like a sweet almost cake like banana bread

    1. Alanna says:

      I don’t think it’s near as sweet as cake, but it’s definitely a breakfast / dessert bread and not a savory one. If you want it more cakey you could up the sweetener and use oil instead of the milk.

  120. Amanda S says:

    I’ve made this twice since I found your blog (only about a month ago) and loved it both times. The first was made with extra banana and the second with blueberries. I’ll definitely keep making it.

  121. Felicia says:

    This is now my go-to recipe for banana bread. It yields GREAT results. More power to it that its fat free! I don’t even like bananas but this is ah-maze-zing. Thanks for sharing!

    PS: I featured this recipe on my blog, here:

    1. Thank you so much. I’m honored :).

  122. Megan says:

    Before I tell you how amazing this recipe is, I just want to say your blog is the only one I’ve ever commented on, and the only one I check often. I like to bake as a stress reliever, so in the past 48 hours I’ve tried 5 of your recipes (I know that’s kind of crazy) and each one was incredible-not just for being healthy and vegan, but in general. Honestly, I’ve never made something following the recipe exactly and fell in love with the product, but for all of your recipes I did! I don’t know how you do it, but I’m glad you do. There’s no reason for me to even look at other blogs because nothing can compare to yours 😀 I even used to not eat dessert foods because they made me feel sick, but now I can! Yay! Okay, sorry for the long post…I promise I won’t comment every time I try another recipe since we all know they’re all great and I don’t want to clog your inbox lol

    1. Wow, Megan, I think this is one of the sweetest comments I’ve EVER gotten. I wish you could see how much it made me smile!!

  123. Brittany says:

    LOVED this recipe!!! SO delicious! gave it to my dad for his birthday! My family ate it for desert, so good!

  124. Dana Leah says:

    I sub with apple sauce almost always. Usually the only thing high in fat I eat is peanut butter. I absorb fat really easily, so I can’t really have that much.

  125. Saguna says:

    I made this recipe double chocolate! Fired up the oven in crazy summer heat just for this delicious recipe.. It is lovely and rich, thanks so much Katie! If anyone wants to check out how it went it’s at

    1. I love your chocolate version!

      1. Saguna says:

        I too feel the need to add chocolate to anything and everything so I’m glad you liked it! :) Thanks so much, Katie!

  126. Sarah says:

    I literally just finished eating this and I am in banana heaven : )
    I may or may not have just eaten about half the loaf . . . but all smeared in coconut oil I just couldn’t keep my paws off!!!
    Highly recommended!
    Thank you for another exceptional recipe, gorgeous gorgeous girl!

    1. Aw thank you for trying it! It’s my favorite part of blogging, when someone actually makes what I post :).

  127. Shantae says:

    Wow! Best banana bread ever! Im not vegan and this bread is by far better than any banana bread I have made or tasted! Thanks Katie!

  128. Monica says:

    Katie, you are awesome!! We found out in January that my 8 yr old niece is lactose intolerant and I have a sneaking suspicion that my tummy doesn’t like dairy (and possibly other foods). I often joke that my niece inherited my genes, not her mother’s, because of her LOVE for chocolate, baked goods, and ice cream. Unfortunately, those are all things that aren’t friendly to those of us who can’t have dairy. A friend of mine and her son have many food allergies and they linked to some of your tasty treats on Facebook. This banana bread was the first thing I saw that I knew I *had* to make… I actually made some of the other treats first, but I am so glad that you’ve committed to this blog. It is nice to find dairy-free chocolately treat recipes all in one place! Thank you!!!

    1. Aw thank you for trying it, Monica! :)

  129. Rachelle says:

    so… i don’t have any baking powder. I do have the soda tho. any subs i could make?

    1. Sorry, they’re not the same and I don’t think it’d work :-(

  130. dj says:

    I agree that, ““fat” has gotten a bad name.”, just like carbohydrates today. All “fat”, same with carbohydrates, are not created equal. I eat “as if”, I had heart disease or diabetes, which includes quality, non-processed/”real” foods, that maintain one’s blood sugar. I admire the cooks and bakers that can create wonderful foods without globs of sugar and butter — they are the true masters of their craft. I suppose, in some ways, low-fat, low-carb are just ways to get us to consume. But, if I don’t lose weight with a low-fat diet, there’s always Jenny Craig, Weight Watchers, Nutri-Systems. :-)

    PS: I made your Chocoholic Cake with a little less sugar, and it was awesome!!! I used the oil, but
    sometimes I replace all or some of the oil with anything from mashed bananas, applesauce, ground flaxseed. Sometimes it’s because of health, sometimes because I’m cleaning the cupboards. :-) It is fun to experiment with the ratios of dry-to-wet and sweet-to-fat, plus flavor (i.e., fruit, seasonings).

  131. I love banana breads and this recipe looks interesting. I will give this a go but with a wheat and gluten free twist. Yum

  132. Katherine says:

    Just made this!! YUMMM!! and so guilt free! :)

  133. Meredith says:

    Katie, for those of us on a no grain diet, what would you recommend substituting for the flour? Do you think Almond flour or coconut flour would work? Would it make the bread too dense/compact and not moist enough. What do you think?

    1. Ginny says:

      I have been wondering if I could use coconut flour too!

  134. Anonymous says:

    I’ve been making this lately with oat flour in place of spelt and it works great. Also, I seem to be forgetting the lemon juice EVERY TIME for some reason, but it still works great. This is a fool proof banana bread and SO delicious :).

  135. KelsO says:

    YESSSSS banana bread is my absolute favorite! & Starbucks banana chocolate chip bread is just too expensive (5$ a slice), when i could make a whole loaf at home. I am so curious as to what the white stuff on top is, coconut butter?

    1. I dont remember, since the post is a year old… but it was probably either Earth balance or smart balance light.

  136. Jessica says:

    So I made this last week as a half recipe, and some things needed to be changed around that couldn’t be halved nicely. Turned out delicious! I’m about to make it again (in my pajamas, too!) but I plan to use coffee instead of lemon juice. I’m hoping it turns out just as lovely as the first time around! Oh and I also used honey instead of agave, but that was a convenient substitution. I’m excited to make this again!

  137. Cathy says:

    I’m looking for new gluten free breakfast recipes. BAM! Here it is. Thanks Katie

  138. Emily says:

    I’m going to try this today but as pumpkin bread instead of banana! Just sub canned pumpkin for the mashed banana and add some cinnamon, nutmeg and cloves… I’ll post back how it turns out!

  139. Hey Katie!
    Today I made a protein banana bread that came out great. I figured you would be great at working on this recipe if you wanted to! If you want to create the recipe, it included flour, vanillas protein powder, baking powder&soda, vanilla, yogurt, applesauce, sweetener, and chocolate chips. It was too undercooked for me but I think the pan wasn’t the right size. Let me know if your interested in the recipe!

  140. Ray says:

    Do you think you could use pumpkin instead of the extra fruit?

    1. Sounds like a good idea to me! If you try it, do report back :).

  141. Crystal says:

    Is that the calorie count for one slice or the whole loaf?

  142. Anonymous says:

    Too gooey. Cooked longer than 35 mins and still goo. Like eating dough. Not a fan of dough. Prefer moist. Still baking it right now.

  143. Kara says:

    I would just like to say that I made this today, and .. OH MY GOODNESS. This was seriously the best banana bread that I’ve had in my life. I did make a few tweaks to it however:
    – instead of the agave and stevia — 1/2 cup unsweetened applesauce
    – I omitted the salt
    – I used fat free, skimmed milk
    – I made it gluten free. I used 2 cups of Bob’s Red Mill GF All-Purpose flour; it turned out beautifully
    Also, instead of butter, I topped mine with a little bit of organic almond butter.
    This is seriously the best thing in the world! Thank you so much for creating such unique, guilt free recipes that I can have (because they are GF, sugar free or fat free!) Thank you soo much.

  144. I made this today for breakfast for my family with GF flour (Pamela’s Mix and coconut milk. It came out awesome! I omitted the salt and baking powder since the mix contained both and that was good enough. For berries, I used blueberries. Yum, yum, yum! There is only a tiny square left of the banana bread! :)

  145. Katie says:

    This was absolutely the BEST banana bread I have ever made!!! I cut back a little on the agave – only used 1/4 cup, used 3 1/2 bananas and it was so moist, and had a perfect texture. The best is when you leave a few chunks of banana in the batter:) Thank you Katie for coming up with such a delicious recipe. This is a keeper whether I’m wearing pajamas or not!

  146. Ariel says:

    Glad I found your blog! My family and I are getting on a more healthy kick and I needed a new recipe for our over ripe bananas. I’m really excited for this fat free recipe, I have a loaf baking now:) Please keep posting!

  147. SARAH D says:

    I’ve made this several times now, and it’s fantastic! This last time, I used half oat flour and half spelt flour, and the results were not as good — it did not rise half as much as it does with just spelt flour. Just wanted to let anyone know in case they were thinking of making that sub. Also, one batch I decided to use half coconut oil and half milk, and I actually like the taste better when I just used milk!

    In short, make this exactly as written and you won’t be sorry!

  148. Trajayjay says:

    I’ll use applesauce in a muffin if I want to top it with peanut butter, but no, I don’t shun fat, I think it’s pretty necessary, and has many health benefits.

    You’re right, fat does have a bad name and I believe it happened when a scientist named Ancel Keys conducted a survey that correlated fat consumption to mortality rates, out of the six countries he studied, Japan, with the lowest fat intake and consequently the lowest death rates, and the US which had the highest fat intake and highest death rates. There was a very direct correlation between fat intake and death rate.

    But correlation is not causation

    Turns out, Ancel actually surveyed 22 countries. And when those countries were put on the graph, it totally threw off the curve, and fat intake was not so correlated to death. Still, the United states was in the upper right hand corner of the graph. So convinced us that fat was the enemy and we should run from it screaming.

    I can actually think of many reasons we avoid fat like the plague.

    The media profits off of our innate fear of fat. They are always searching to make lower fat foods, even peanut buter!

    The aphorism, “You are what you eat”, so what happens if you eat fat?

    Some fatty foods are really unhealthy, ahem, McDonalds. Since McDonalds is high in fat, and so are macadamia nuts, then macadamia nuts must be also as artery clogging.

    Fat has a buttload of calories, more than twice of carbs and protein.

    But seriously, we need it in our diets, and fat should not be eaten with a side of guilt

  149. Megan says:

    I’ve been looking for a healthy peach bread recipe, and haven’t been able to find one where I can successfully sub ingredients. I think I’ll try subbing the peaches into this and see how it goes.

  150. Jen says:

    I have made this bread a MILLION times, but I’ve never left a comment about how delicious it is!! I just wanted you to know that I LOVE this recipe, and that I use it all the time! No one can ever believe it’s fat free!! My husband requests I make a loaf before we go on vacations so we can have it for breakfast. :) I always use home-grown blueberries. YUM! I have also tried both white whole wheat flour and whole wheat pastry and both turn out delicious!! Thanks for a fantastic recipe!!

  151. Reka says:

    I just made this for my family for breakfast and they loved it (so did I)! Thank you so much for the recipe!! I also made the one minute chocolate cake after my two hour workout yesterday night and topped it with banana icecream(basically mashed frozen bananas).. I think I’ll keep on making your recipes cause they’re AWESOME:)) Much love from Hungary

  152. Becky says:

    Just wanted to say how much I am in LOVE with this recipe! (I’ve made it twice now) And to mention some small changes that worked well. I subbed in part coconut flour (1/3 cup, as you don’t want to replace more than 20% of the total flour, or so says the Bob’s Red Mill packaging, and I trust Bob). You have to add in more liquid, because coconut flour is SO high in fiber it tends to absorb too much moisture, but I just doubled the amount of rice milk I used, and it added a nice subtle flavor to an already delicious recipe. Also, for those of you that might be running short on bananas (this happened to me the first time I made it), replacing the missing banana amount with applesauce worked well for me. Also, I LOVED the addition of strawberries, I never would have thought of it myself, and it is SO GOOD. 😀 Happy baking!

  153. Carmen says:

    If you use milk or oil, you are putting fat (good or bad) into the recipe, therefore your nutrition info is incorrect.

  154. Kathy Allen says:

    I love to cook but hate to bake. Happen to love all of the baking to eat though (unfortunately). I have begun to use a really light olive oil as a sub for butter. Have no choice because of the fats and sodium (it’s a family thing).

  155. Anonymous says:

    In the sugar free version can I sub the dates for raisins? I don’t have any dates D:

  156. Dan says:

    Made these last night while trying to figure something healthy to make with banana’s before they were completely beyond saving.

    I used 2.33C bananas, added unsweetened shredded coconut as well as substituted the agave with organic coconut sugar. Turned out amazing.

    Thanks for sharing :)

  157. Anna from England says:

    Love love love these recipes

  158. Macy says:

    I have a 6 muffin pan that I want to use, do you think I should halve the recipe?

  159. Health benefits of banana says:

    I always eat a banana after my workout session. It gives me lots of energy.
    Great article :-)

  160. Iz says:

    I have never ever commented on a blog before but.. I made this banana bread today for my family and had to say thank you. It was gone in TEN MINUTES, just soooo tasty! Thank you Chocolate Covered Katie, your blog is fab xxx

    1. Aw this made my day. Thank you so much for trying it!

  161. Melissa says:

    I’m not sure if this has already been answered, so I apologize if it has.

    About how many bananas does it take to get to the 1 and 2/3 cup tightly packed mashed banana? I know it will vary based on the size of the bananas but I’m just looking for a ballpark.

  162. Triscia says:

    I substituted 1/3 c figs for the berries and 1/3 c applesauce for the bananas I didn’t have. Good results. You have a wonderful blog. Thx!

    1. I love your idea to use figs!

  163. Quinn Alexandra says:

    I so agree with you on the whole fat issue, I’m not a big fan of oils & do prefer applesauce, but when it comes to the actual food (coconut, nuts, avocado) healthy fats are very important to your body. Even saturated fat isn’t that bad (as long as it’s in vegan foods and not meat or dairy products) like the fats in coconut, granted I’m eating coconut chips as I write. People tend to fear the word fat, though some of them aren’t even educated on which fats are good and which are bad (and why)

  164. John says:

    First, thank you for a great recipe. I already tried it with maple syrup and almond milk and plan on trying a couple variations in the coming weeks.

    I was hoping you could clarify whether you used 1 cup of strawberries in addition to the 1&2/3 cup of mashed banana or subbed in 1 cup of strawberries and removed 2/3 cup of mashed banana. I am trying to determine whether you exceeded 2 cups of fruit in the bread. I used 2 cups total of mashed banana and am trying to determine how you exactly prepared the bread in the pictures above (you are referencing the pictured loaf when you say you used 1 cup of slice strawberries). I was also wondering if you have tried this recipe with anything other than almond milk. I am trying to prepare a loaf that is gluten free, dairy free, and nut free and am considering coconut milk or soy milk as the liquid. Lastly, did you mash the strawberries in addition to slicing them? I imagine it isn’t necessary.


  165. Jenna says:

    Finally making this today! :) I know that your nutrition info is per slice, but how many slices did you get from this recipe? Thanks!

    1. becauseHeloves! says:

      10-12 slices (it says beside the recipe name). I would say the nutritional info is *probably* calculated for twelve slices.

      I’ve made it twice now (just popped a loaf out of the oven) and it’s amazing!

  166. Robyn says:

    I just discovered your website through a friend and its probably the best internet discovery made in months. What to do with 4 ripe bananas? This is the answer of my dreams. I made a few substitutions that I wanted to share, as I think they were a great success.
    – Used 1 cup buckwheat and 1 cup oat flour instead of spelt
    – Used apple cider vinegar instead of lemon juice
    – Used some chopped peach instead of berries

  167. Krystal says:

    I love your recipes!!!
    However, this is has been oddly difficult. Its always doughy in the middle after baking. I thought it was done so i turned off my oven and everything only to slice it and goo pouring out. I turned oven back on and covered with foil hoping itll bake more. :( any suggestions? Thank you!! ❤

    1. Unofficial CCK Helper says:

      You may want to check out the troubleshoot section found in the FAQ section at the top of Katie’s blog. Here’s the link:

  168. Lily says:

    Is it bad that I ate this single-handedly in a day? I just kept coming back for more! Its soooooo good and gooey, mmmmm. Next time I’ll freeze half so I can’t just reach in the cake tin every half hour for a new slice…

  169. jodi says:

    I made this banana bread this morning and it is by far- THE BEST BANANA BREAD I have Ever made. And I have tried many recipes… It was extremely soft and fresh. I used an extra banana which I think made it a bit softer…so delicious. Thanks!

  170. Liam says:

    This is such a good recipe. Thank you so much for this!

  171. Rebecca says:

    This banana bread is soooo good! What a fantastic idea to add strawberries. I actually used a mixture of strawberries and raspberries for the extra 1/3 cup of fruit and it is delicious. Thank you!

  172. natalie says:

    Oh Katie.. I really hate going on your blog because everytime I do I end up spending 10 hours on it, reading a post and clicking on links that link to another post, which of course contains more links that link to yet another post, and then bookmarking everything, and realizing I’d already bookmarked said posts that I wanted to bookmark… Like today for instance, I’ve been on your blog for 2 hours already and i still have approx 20 tabs opened.. KATIE I HAVE WORK TO DO T_T

  173. Jessica says:

    What ingredient makes this banana bread so gooey compared to other banana breads that are more fluffy and cake-like?

    I think it was a little too gooey for me, and the flavor was not like traditional banana bread. It doesn’t taste fat-free though! Also, I didn’t have spelt flour so I subbed oat flour as another reader tried and commented. Would all-purpose flour have been a better sub for spelt? My baking soda was old too, so that could have contributed to less-than-stellar results.

    1. Unofficial CCK Helper says:

      Oat flour is not listed in the recipe. If you want the results of a recipe to turn out well, it is always best to follow the directions listed in the recipe at least the first time. Oat flour would contribute to your gummy texture.

  174. Shannon says:

    Excellent Recipe, very delicious.

  175. Jacqueline Gottke says:

    mmmm….I love banana recipes I always buy the brown ones on sale:) I added 1/2 t ground ginger and 3/4 c blueberries!!!!

  176. Andrea says:

    Is the lemon juice strong in it? Because I am not a huge lemon fan. If I skipped that ingredient would it still be okay?

    1. Not strong at all. It helps the bread rise and the texture taste less dense. You can sub vinegar if you wish.

  177. Will says:

    Thanks for posting low fat recipes. We’ve been eating ‘no added fat or oil’ a la Esselstyn, McDougall, etc. It’s good for keeping cholesterol down and healthy arteries. This is how we would eat in the wild, refined oil is hard to find in nature :) And it’s easy to overdo it. My skin is baby soft and we’ve lost fat, even my wife who was already under 120 lbs. I’m going to stick to this at least until I get to a low body fat 10-12%. Most fruit and veggies average around 10% fat so it’s not like there isn’t any fat in the diet.

  178. Emily says:

    Can we sub pumpkin puree for the banana to make it a pumpkin bread?

    1. I’d think you would have to add some extra sugar.

  179. Lilly says:

    I was wondering if maybe I can sub the banana for pumpkin and make a pumpkin bread! Of course I’d add pumpkin pie spice and maybe some nuts. Also wondering if I could do half whole wheat flour and half oat flour? I’m trying to use the ingredients I have in my pantry haha

  180. Carli says:

    I love this recipe!i make it nearly every week!but it didn’t work very well today.could it be because I subbed maple syrup for honey as if ran out?its far too gooey :-(

  181. Stephanie says:

    What can I substitute the maple syrup / agave syrup for? Would love to use this recipe as it’s fat-free, and the sugar-free recipe linked above is not :)

  182. codedwithout says:

    I just made this, but substituted the flour with a cup of brown rice flour and a cup of sweet rice flour (because I didn’t have anything else), and a 1/3 cup blueberries. I cooked it 35 min, probably could have done more, but it’s gooey and delicious, and dreamy. Thanks a million for the recipe. :)

  183. Gina Holloway says:

    Just to let everyone know : Gluten free oat flour (ground in my blender) works great for this. It will seem a bit loose but bakes great. I only use oat flour for all of the recipes here since I cannot have tapioca/spelt/wheat/amaranth. Great substitute

  184. Libby says:

    I just made this! Super yummy, moist *cringe*, and absolutely guilt free. It is now my go to banana bread recipe. Made it for a large group of people. Used the ‘better then peanut butter’ spread to go on top, suited well, but nothing quite like the old butter spread I used. Not quite as healthy but yummo.

  185. yen says:

    Hi Katie!

    I tried your banana bread recipe today, and boy am I glad I stumbled upon your blog — it was great! (: However, I mixed w half wholemeal flour instead, and it turned out a little dense. I think that made a lot of difference… will try to use only white flour the next time! Was also wondering, have you ever used sour cream in muffins and bread? Some people swear that it’s the secret ingredient that makes breads really moist (my fav word!). What are your thoughts on this? (:

    1. Unofficial CCK Helper says:

      She has used mayonnaise. :-) Maybe the same general idea?

  186. Kyung Mi says:

    Hi Katie, I used your recipe with oil last time, covered it overnight, and the next day the bread came out great!!! But this time I used milk, and it was not so hot. I also subbed in 1/2 cup of oatmeal. It was so moist, I had to bake it for many more minutes. Is this normal? Thanks :)

    P.S. Love your blog because it is the first healthy blog recipe I tried that did not end up DISGUSTING

    1. Unfortunately, I can only vouch for the recipe if you make it exactly as written. I’ve never subbed oatmeal for the flour so would have no clue how that would turn out 😉

  187. Emma says:

    Hi Katie,

    Would using coconut flour or wholemeal flour be okay instead of spelt flour??



  188. Emma says:

    I’m thinking of making this on Sunday and I was wondering if I could use coconut flour or wholemeal flour?

    Thanks, Emma

  189. Phoebe says:

    For the sugar-free banana bread recipe version,
    Can we sub or replace the melted coconut or canola oil,
    If we don’t have those ingredient?
    Can we sub or replace the melted coconut or canola oil with applesauce or is there anymore opinion to sub or replace the melted coconut or canola oil with?
    Also do we need to add egg in the sugar-free version?

    This look so good, I just have to make it for myself

  190. Phoebe Chew says:

    My went hard and stift?
    I don’t really know why, but I use the sugar free recipe and measure everything is mL instead other.
    I use 5 banana, 1 banana that I bough 2week ago and the 4 banana I bough 3 day ago, I don’t think that the 4 banana I use are ripe at all.
    I sub the dates with prunes, but I
    Don’t think I put half cup, maybe just one or two dates not enough, the coconut oil with 25ml of applesauce , 14ml of milk and a 12ml of Olive oil.
    I also sub the floor by using 300ml of whole wheat floor from Woolworth the home brand with 100ml of self-rasing floor.
    Didn’t use salt because I think it will be to salty, also I don’t really like salt but I did add the rest ingredient such as the cinnamon but use the sugar type.
    The 1 tsp vanilla extract, 1/4 teaspoon baking soda and 2 teaspoons baking powder was add as told.

    But what do you think could have cause the bread to be very hard and stift like it terrible, also very hard to slice and cut up, it has to be heat u to be a little soft or it will be rock hard.

    Do you know what I did could have cause this to happen and can you please tell me what could I have added to make it very soft like your, or could you tell
    Me what I could or needed to put or add in it, but maybe fat free at the same time

    1. seriously? says:

      Are you really serious with this comment? So you went and completely changed the recipe then wondered why your results didn’t turn out well? And then you want to know what you could have done differently? At the risk of sounding obvious, what you could have done differently is to actually follow the recipe!

      1. k says:

        haha this made my day

  191. Teresa says:

    I simply adore this recipe! I’ve made it at least four times and it never disappoints! And I especially love that it makes a nice, tall loaf! I always get disappointed when a quickbread loaf is only like an inch and a half tall, though I know that that’s really just the nature of quick breads! Anyway, this is nice and tall/fat… And I love it! :)

  192. Ben says:

    Just put this bread in the oven! Hope it turns out good.

  193. Kathleen says:

    I was looking for a fat free banana bread recipe and you came through. I am baking it right now! Ever since going vegan a year and a half ago, I have been using your recipes and loving every one of them!

  194. Heather says:

    I made this on the weekend and it was amazing. I only had half the required maple syrup so I used honey to make up the quantity. It was so good I ate the whole batch over two days.

  195. Sydney says:

    Hello! This banana bread looks really amazing (and will would probably be even more amazing eaten in pajamas, at breakfast, personally my favorite meal of the day!) I am definitely NOT afraid of fat (the healthy ones of course) and do enjoy eating avocadoes and peanut butter (the most addicting food on the planet!). But when baking desserts I usually sub oil for something like apple sauce, just to save a few extra calories for other things. But sometimes I use extra virgin olive oil in baking just to make it extra delicous and moist (I love the word moist because I always associate it with soft scrumptious banana bread:)). I love having desserts for breakfast because I feel like it is the only meal you are really allowed to have them as the main dish. I love banana bread so I will hopefully be trying this soon, just maybe after your black bean brownies!

  196. Jackie says:

    I’m a little late to this thread, but oh well :-) This bread looks awesome! I might toss in some cacao nibs. Bought those for one recipe at some point, now I’m always looking for ways to use them up!

    About fat–I find that excess calories make me gain weight, no matter what form they take. I’ll usually calculate the calories per serving in a recipe and, based on that, decide whether or not to sub something for the fat. I tried the Paleo diet for about a year because I was so tired of counting calories, because the thing about Paleo is that you’re not SUPPOSED to have to count calories… well. I gained 10 pounds. And I stuck to it 24/7. My only cheat was an occasional glass of wine. So, I’m back to a more varied diet, counting calories like a maniac. I think Paleo and other diets where fats don’t “count” are for young people with faster metabolisms. I’m nearly 49, and in order to remain a size 2, I have to work HARD. When I was in my 20s, I had pizza once a week, ice cream now and then, etc. As long as I didn’t lie around on the couch all day, I never gained weight. Rarely even thought about weighing myself. Now, though–it’s been years since I had a slice of pizza. I have real cake maybe once a year. Real ice cream? Maybe once a summer, and only when I’m out–so there’s no carton sitting in my freezer. And I STILL struggle. In addition to cutting every non-essential out of my diet, I run about 18 miles a week and walk my dog 4 miles a day 7x per week. I stick with about 1700 to 1800 high-quality calories per day, and this works. But I look at a Kind bar the way I used to look at a slice of cake! I’m trying to work some Katie recipes into my world, but man, it is still tough. All of you folks who say, “Oh, I can eat all the fat I want and I never gain weight!” call me when you’re 40 and let me know how that’s working out for ya 😉

  197. Ina Guinn says:

    I wish you had put this recipe in your cookbook. I have to make this regularly. My husband loves it, and now, since he shared some at work with his co-workers, they love it. I bought your cookbook hoping this would be in it. This banana bread is so yummy!!!!!

  198. Julia says:

    How much is a serving?

  199. Annie says:

    I have made this today! I added some prunes and some chopped nuts. I used a combination of almond milk and semi skimmed milk. The result, surprisingly, is delicious.

    I have indulged in 2 slices with a generous layer of vitalife dairy free spread.
    I cannot wait to share this with my family.

  200. Chinoiseries says:

    Love, love, love this recipe! I used 3 pureed bananas, omitted the vanilla, cinnamon and extra sweetener (only added the 1/2 cup maple syrup), threw in some grated coconut, 2 tbsp cocoa powder and 1/4 cup cocoa nibs. Increased the (soy) milk from 1/3 to 1/2 cup.
    The result, after 40-45 mins of baking in my combination oven, was still really moist and airy!

    Thank you for this versatile recipe, next time I’ll do a berry version :-)

  201. Robin says:

    Made this banana bread last night, using whole grain spelt, and it came out incredible! Seriously, this is probably the best and most fool-proof banana bread I’ve made and one of the best I’ve eaten. I didn’t add berries and didn’t see that I was supposed to use more banana if omitting the berries, but didn’t have a problem. I did add 1/4c chopped walnuts + 1/4c raisins into the batter and sprinkled 1/4c pecans on top. Baked 46 min. Scrumptious! This is definitely my new go-to recipe.

  202. Maeve says:

    Can I use oat flour instead of spelt, white etc?

  203. Lindsey says:

    What about Cassava flour – or tapioca starch or arrowroot? Would those work?