If you’re looking for a gluten-free and healthy version of the classic banana bread, look no further than this recipe for gluten-free banana bread with almond flour. This recipe is not only easy to make, but it’s also delicious and perfect for anyone looking to indulge in a sweet treat without the guilt. So, let’s get baking!
Ingredient
- 3 ripe bananas, mashed
- 3 eggs
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed bananas, eggs, honey, melted coconut oil, and vanilla extract.
- In another mixing bowl, combine the almond flour, baking powder, baking soda, salt, and cinnamon.
- Mix the dry ingredients into the wet ingredients until well combined.
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Let the banana bread cool for 10 minutes before slicing and serving.
Nutritional Information
Serving size: 1 slice (12 slices in total)
- Calories: 210
- Total fat: 15g
- Saturated fat: 5g
- Cholesterol: 56mg
- Sodium: 196mg
- Total carbohydrates: 16g
- Dietary fiber: 3g
- Total sugars: 10g
- Protein: 6g
Cooking Time
50-60 minutes
Equipment
- Loaf pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Serving Suggestions
This gluten-free banana bread with almond flour is perfect for breakfast, as a snack, or even dessert. Enjoy it on its own or slather on some peanut butter or honey for an extra treat.
Variations
This recipe is versatile and can be adapted to your liking. Here are some variations you can try:
- Add in some chopped nuts or dried fruit for added texture and flavor.
- Swap out the honey for maple syrup or agave nectar.
- Use mashed sweet potato or pumpkin instead of bananas for a different twist.
Substitutions
If you don’t have almond flour on hand, you can try using another nut flour, such as cashew flour or hazelnut flour. You can also use a gluten-free all-purpose flour blend instead.
Storage
Store any leftover banana bread in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for up to 3 months.
Tips
- Make sure your bananas are ripe for the best flavor and texture.
- Let the bread cool before slicing to prevent it from falling apart.
- If you don’t have a loaf pan, you can use a muffin tin instead. Just adjust the baking time accordingly.
Notes
This recipe is not only gluten-free, but it’s also dairy-free and refined sugar-free, making it a healthier option for those with dietary restrictions.
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can replace the eggs with flax eggs or chia eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it thickens. To make a chia egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 5 minutes until it thickens.
Can I use regular flour instead of almond flour?
You can, but keep in mind that the texture and flavor will be different. Almond flour is denser and has a nutty flavor, whereas regular flour is lighter and has a neutral flavor.
Can I use other sweeteners besides honey?
Yes, you can use maple syrup, agave nectar, or any other liquid sweetener of your choice.
Personal Thoughts
This gluten-free banana bread with almond flour has quickly become one of my go-to recipes. Not only is it easy to make, but it’s also delicious and satisfying. I love that it’s made with wholesome ingredients and is a healthier alternative to traditional banana bread. I hope you give this recipe a try and enjoy it as much as I do!