Gluten Free Banana Bread
Total Time
55 mins
Prep Time
10 mins
Cook Time
45 mins
Rating
4.98 out of 5 stars
(48)
Ingredients
8 servings
- 2 very ripe bananas, mashed (1 cup)
- ½ cup coconut sugar or regular sugar
- ⅓ cup extra-virgin olive oil, more for brushing
- ¼ cup almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour
- ½ cup almond flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup chopped walnuts, plus 2 tablespoons for topping
- 1½ tablespoons rolled oats, for topping
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Preparation
Step 1
Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper and lightly grease the short sides of the pan where parchment isn’t touching.
Step 2
In a large bowl, combine the mashed bananas with the sugar, oil, milk, eggs, and vanilla and whisk until combined.
Step 3
In a medium bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 4
Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, then fold in the walnuts.
Step 5
Pour into the prepared pan and sprinkle with the chopped walnuts and oats.
Step 6
Bake for 42 to 48 minutes, or until a toothpick inserted in the middle comes out mostly clean.
Step 7
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Chef's notes
Buy the bananas ahead of time. The mashed bananas add key moisture and sweetness to this recipe, so make sure to use ripe bananas here.
Let it cool a little before you eat. Allowing the bread to cool will improve both its texture and flavor.
Freeze the extras. Store them in the fridge for up to 3 days or freeze individual slices for quick breakfasts and snacks.
Change it up. Replace the walnuts with dried cranberries or cherries, chocolate chips, or chopped pecans or almonds.
