Gluten Free Banana Bread
I’ve gotten so many requests for a gluten free banana bread recipe over the years, and I couldn’t be more excited to share this one with you! Tasting this gluten free banana bread, you’d never guess that it wasn’t made with wheat flour. It’s moist, tender, and filled with spiced banana flavor. In fact, if I did a side-by-side comparison with my regular Healthy Banana Bread, I wouldn’t be able to choose a favorite!
We’re getting some sunshine in Chicago today, but for the last week, it’s been cool and rainy. I love starting gray, chilly mornings like these with a thick slice of this gluten free banana bread for breakfast. Served with a coffee or a steaming cup of matcha, it’s the perfect sweet-but-not-too-sweet treat to cozy up with on an early fall day. Happy baking!
Ingredients
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
Instructions
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.
In a large bowl, combine the mashed bananas with the sugar, oil, milk, eggs, and vanilla and whisk until combined.
In a medium bowl, combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, then fold in the walnuts.
Pour into the prepared pan and sprinkle with the chopped walnuts and oats.
Bake for 42 to 48 minutes, or until a toothpick inserted in the middle comes out mostly clean.
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