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)

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Instructions

Preheat oven to 350 degrees. Grease a bread pan with coconut oil.
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.
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.
Bake in the oven for 40 to 50 minutes, or until the edges are browned and the middle is firm to the touch.
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.
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