Description
Enjoy a slice of moist and flavorful gluten-free banana bread, perfect for any occasion. This recipe is easy to make and a delightful twist on a classic comfort food.
Ingredients
Scale
- 3 medium Very Ripe Bananas, mashed
- 1 cup Coconut Sugar or Regular Sugar
- 1/2 cup Extra-Virgin Olive Oil or melted coconut oil
- 1/2 cup Almond Milk or any plant milk
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- 1 cup Almond Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1 teaspoon Cinnamon or according to preference
- 1/4 teaspoon Nutmeg or according to preference
- 1 cup Chopped Walnuts (optional; can replace with chocolate chips)
- 1/4 cup Rolled Oats (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 9×5-inch loaf pan with parchment paper and grease the sides.
- In a large bowl, mash very ripe bananas, then add sugar, oil, almond milk, eggs, and vanilla. Whisk until smooth.
- In a separate bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg.
- Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and sprinkle extra walnuts and oats on top if desired.
- Bake for 42 to 48 minutes, until a toothpick comes out mostly clean.
Notes
- Serve warm with a pat of butter or a drizzle of honey for an extra treat.
- This gluten-free banana bread recipe is versatile and can be customized with your favorite mix-ins.
- Store leftover gluten-free banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg