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
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.