When baking soda and baking powder entered the market at the end of the 18th century, they paved the path for a newly popularized type of baking: quick breads. Prior to this, yeast was the primary leavening agent for baked goods. And while yeast is still used today, it typically takes much longer for dough to rise. Baking soda and baking powder became popular not only because of their speed, but also because they tend to produce uniform, reliable baked goods.
There are many types of quick breads out there, some of which include biscuits, scones, and brownies. But let’s not forget what could be the most iconic one of all: banana bread. I might be a bit biased, because banana bread has been my absolute favorite since childhood… but it really is so good!
Not only is banana bread a great way to use up old bananas, but it’s also a great not-too-sweet treat to have on hand when cravings hit. This recipe for Gluten-Free Banana Bread is sure to become one of your all-time favorites. Thanks to a combination of almond flour, gluten-free flour, and rolled oats, this recipe is everything you’d expect, without the gluten. And because this recipe calls for a generous amount of mashed bananas, it makes for a moist, decadent loaf that doesn’t require heaps of oil. It’s perfectly sweet and spiced just right.
Very ripe (i.e. old) bananas are best for recipes like these, so make sure you hang on to all your speckled bananas. That said, if all you have are under-ripe bananas, you can help them ripen faster by placing them in an old paper bag. Or, if you’re really in a pinch, you can pop them in an oven and bake them until the skins turn black. Either way you get there, you’re in for a treat with this delicious Gluten-Free Banana Bread!
Gluten-Free Banana Bread
- 1¼ cups almond flour
- 1¼ cups gluten-free all-purpose flour
- 1¼ cups dry old-fashioned rolled oats gluten-free
- ½ tsp. sea salt or Himalayan salt
- 2 tsp. baking soda
- ¾ tsp. baking powder
- ½ tsp. ground cinnamon
- 6 large ripe bananas mashed
- 1 tsp. pure vanilla extract
- 1 large egg lightly beaten
- 3 Tbsp. extra-virgin organic coconut oil melted
- ½ cup pure maple syrup
- ¼ cup unsweetened almond milk
- Nonstick cooking spray
Preheat oven to 350° F.
Combine almond flour, flour, oats, salt, baking soda, baking powder, and cinnamon in a large bowl; mix well. Set aside.
Combine bananas, extract, egg, oil, maple syrup, and almond milk in a medium bowl; mix well.
Add flour mixture to egg mixture; mix until just blended.
Place batter in loaf pan that has been lightly coated with spray.
Bake for 43 to 48 minutes, or until toothpick inserted in the middle comes out clean.
Cool completely before slicing.
The Nutrition Facts box below provides estimated nutritional information for this recipe.