Gluten-free Banana Bread (Made With Almond Flour)

Gluten-free Banana Bread (Made With Almond Flour) :- It is, of course. In response to one of the most frequently asked inquiries about my healthy banana bread recipe, “Can I make this with almond flour?” I created this gluten-free version.

While my favorite banana bread recipe provides other gluten-free options in the post (such as a fantastic oat flour option), the solution involving almond flour is less clear-cut. I believe it took me seven tries to perfect this recipe!

 

Gluten-free Banana Bread (Made With Almond Flour)

Since this version needed a few changes, I’m posting it as a separate recipe today. In addition, I’ll explain how I adjusted the recipe to use almond flour, which may be useful if that’s the type of flour you like or if you just happen to have extra in your cupboard.

 

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INGREDIENTS

  • ¼ cup melted coconut oil or extra-virgin olive oil or high-quality vegetable oil
  • ½ cup honey or maple syrup
  • 4 large eggs
  • 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 2 ½ cups almond flour

 

 

INSTRUCTIONS

Set the oven’s temperature to 325 degrees. Load your loaf pan with almond flour and cooking oil spray or butter, liberally coating the bottom and sides of the pan. (If you omit this step, your bread may stick!). View the pictures.)

Mix the oil and honey together in a large mixing dish. Mixing until well combined. Add the eggs and whisk to fully incorporate the mixture.

 

Mix in the mashed bananas, salt, cinnamon, baking soda, baking powder, and vanilla.

 

Add the almond flour last. Use a large spoon or spatula to whisk the batter until all of the flour is mixed in. Using your prepared loaf pan, pour the batter.

A toothpick inserted into the center of the loaf should come out clean after baking for 55 to 65 minutes. Since this bread is delicate while warm, place the pan on a cooling rack and let it cool for at least thirty minutes. With a butter knife, gently pry the bread’s edges off the pan and turn it over to remove it. Cut and present!

 

 

NOTES

Recipe modified from my cookbook’s lemony-almond blueberry cake and my healthful banana bread, which also has gluten-free options for oat flour and gluten-free all-purpose flour.

CHANGE IT UP: You might add up to 1 cup of blueberries (lightly dusted in almond flour so they don’t sink) if you want to make this bread particularly fruity. With this addition, your bread may need to bake for up to 1 hour and 10 minutes. Alternatively, I believe you could use ½ cup of mix-ins, such as chopped pecans, walnuts, or chocolate chips, without having to modify the baking time.

 

STORAGE SUGGESTIONS: Because it is rather moist, you may store this bread for a few days at room temperature, up to five days in the refrigerator, or up to several months in the freezer (slice it beforehand if you want to be able to grab a single serving).

FREE OF EGGS AND VEGANS NOTE: Although I usually attempt to provide alternative suggestions, the structure and lift of this recipe greatly depend on genuine eggs. I’m not aware of a practical substitute.

 

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