Gluten-Free Banana Bread

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!

Gluten-Free Banana Bread

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
5 from 1 vote
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Gluten-Free Banana Bread

This Gluten-Free Banana Bread is moist, perfectly sweet, and spiced just right. It's the perfect treat to grab when cravings strike.
Course Breakfast, Dessert
Cuisine American
Keyword gluten free banana bread
Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 8 minutes
Servings 12 servings, 1 slice each
Calories 274 kcal
Author Openfit

Ingredients

  • cups almond flour
  • cups gluten-free all-purpose flour
  • 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

Instructions

  1. Preheat oven to 350° F.
  2. Combine almond flour, flour, oats, salt, baking soda, baking powder, and cinnamon in a large bowl; mix well. Set aside.
  3. Combine bananas, extract, egg, oil, maple syrup, and almond milk in a medium bowl; mix well.
  4. Add flour mixture to egg mixture; mix until just blended.
  5. Place batter in loaf pan that has been lightly coated with spray.
  6. Bake for 43 to 48 minutes, or until toothpick inserted in the middle comes out clean.
  7. Cool completely before slicing.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Gluten-Free Banana Bread
Amount Per Serving (1 slice)
Calories 274 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 347mg 14%
Total Carbohydrates 42g 14%
Dietary Fiber 5g 20%
Sugars 18g
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

Photographs by Anguel Dimov and Brianne B of Evergreen Kitchen