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Gluten-free Banana Bread

March 27, 2015 By Emily

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Gluten-Free Banana Bread. The best banana bread recipe ever! #glutenfree #homemadebread this recipe

Banana bread was one of my all-time favorite treats growing up. My mom would squirrel away over-ripe bananas in the freezer until blackened bananas covered in frost would fall out of the freezer every time we opened it.

Gluten-Free Banana Bread #GlutenFree #HomemadeBread

Gluten-Free Banana Bread. #homemadebread #glutenfree

Then my mom would get to work baking up a loaf or two of banana bread. I remember standing by the oven sniffing the sweet smell of bananas baking. Finally, after what seemed like a year the oven timer would ding and my mom would pull the bread out of the oven.

I would bug my mom to slice the bread, for what seemed like hours, until she declared the bread cool enough to cut into. She would spread some butter on top of a warm slice and serve it to me. I would scarf down the sweet, tender, sticky piece of banana bread way too fast and I was left always wanting more.

Gluten-Free Banana Bread. Made with almond flour! #GlutenFree #HomadeBread

Let’s be honest; who doesn’t love a delicious slice of banana bread? The sweet, sticky, dense bread is perfect for breakfast, a snack, or my favorite way to enjoy it, as dessert.

Bananas don’t tend to turn spotted in our house very often. Paul is a fruit fiend and will eat any fruit in plain sight within a day or two. So when I saw the over-ripe bananas sitting in the fruit basket I knew my time for banana bread was now!

Gluten-Free Banana Bread. Made with almond flour. Super moist and tender. The best banana bread recipe ever! #GultenFree #HomeadeBread

I set out to make a gluten-free version. I wanted to use almond flour because A) I make my own and B) almond flour is higher in protein and fiber than other gluten-free flours.

Almond flour baked goods can tend to be on the dry side. I was very nervous that despite using 3 bananas, eggs, yogurt, and honey my bread would turn out to be dry.

Gluten-Free Banana Bread. Made with almond flour! The best Banana bread ever! #GlutenFree #HomemadeBread

The bread was a success! It is perfectly tender and slightly gooey, and filled with sweet banana in every single bite.

You can’t even tell that this bread is gluten-free, let alone made with almond flour. Scout’s honor.

I never made it past Brownies, so my Scout’s honor may not be legit. I ate a lot of Girl Scout cookies though; does that count?

Just trust me. You have to make this banana bread. It is definitely my new go-to banana bread recipe!

Gluten-Free Banana Bread. Healthy, simple, banana bread made with almond flour! Moist, tender, and sweet! #GlutenFree #HomemadeBread

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Gluten-free Banana Bread

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  • Author: Emily Koch
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 1 Loaf 1x
  • Category: Breakfast, Snack, Dessert
  • Cuisine: Quick Bread, Gluten-Free
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Description

This banana bread is made gluten-free by using almond flour which is packed full of fiber and protein. No one will know that the bread is gluten-free. It is moist, tender, and bursting with banana flavor!


Ingredients

Units Scale
  • DRY INGREDIENTS:
  • 2 1/2 cups Almond flour (I used homemade)
  • OPTIONAL: 1/4 cup gluten-free steel cut oats
  • 1 to 2 tablespoons flaxseed meal
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • WET INGREDIENTS:
  • 2 to 3 very ripe large bananas, mashed
  • 2 teaspoons pure vanilla extract
  • 1/2 cup honey
  • 3 large eggs
  • 1/4 cup unsweetened Greek yogurt (I used 2%, but any type will do)


Instructions

  1. Preheat oven to 350 degrees. Grease a bread pan with coconut oil.
  2. In a large mixing bowl whisk together the dry ingredients until they are well incorporated. In a separate medium-sized mixing bowl mix the wet ingredients together until well combined.
  3. Add the wet ingredients to the dry ingredients and mix until combined well. Transfer the batter to the greased bread pan and spread out evenly.
  4. Bake in the oven for 40 to 50 minutes, or until the edges are browned and the middle is firm to the touch.
  5. Allow to cool for 30 minutes before gently lifting the bread out of the pan. Allow the bread to cool completely before slicing; otherwise it will fall apart.
  6. Store tightly wrapped in plastic wrap and in a bag at room temperature. Store up to 4 to 5 days.

Notes

Sticking a toothpick into the bread and seeing if it pulls out clean to test if the bread is done does not work well with almond flour. The center should be mostly firm to the touch.

Recipe slightly adapted from: Live Simply

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Leave a Comment Filed Under: Appetizers, Breakfast, Desserts, Gluten Free, Snacks, Vegetarian Tagged With: almond flour, Banana bread, Breakfast, Dessert, Gluten Free, homemade bread, Snacks, vegetarian

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Welcome!

Hi there, I'm Emily.
I create simple, healthy recipes that have food allergy adaptations, whenever possible. My favorite recipes to share are desserts that contain nutritious ingredients, while still tasting decadent. I believe in the power of eating wholesome, quality food. It fuels, and empowers us. At Robust Recipes you will find food that will make you feel as good as it tastes. Read More…

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