Easy Gluten Free Banana Bread
When you notice you have a fruit bowl full of super over ripe bananas, the only obvious thing to do is make banana bread, am I right?!
I also happened to stock up on a bunch of various gluten free items recently. I’ve been wanting to reduce the amount of gluten in my diet and store bought pre-made stuff is just not that good in my opinion. I also just like trying new things.
So the fact that I had all these over ripe bananas and lots of gluten free baking products sitting in my pantry, I figured I would make my first attempt at a gluten free banana bread.
Honestly, you would not know this was gluten free. It could be because the amount of gluten free flour is minimal. Doesn’t really matter, though, because this is so good!
It’s super moist. It came out a bit more dense than conventional banana bread, but not in a bad way. It has a perfect crust on top. It reheats great so we will be enjoying this all week.
We never eat something fully in one day so having things that reheat well are very important to me. I need to be realistic and make enough for 2-3 days. I work full time and have two small kids so I’m not cooking or baking every day of the week.
This recipe is great because the prep was done in one bowl. An easy cleanup is definitely a bonus for me!
Gluten Free Banana Bread
Don't throw out those over ripe bananas, make banana bread instead! You won't even notice that this is gluten free.
Ingredients
- 3 ripe bananas
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup maple syrup
- 1/4 cup pack brown sugar
- 3.5 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsweetened almond milk can use any unsweetened milk
- 1 & 1/4 cups almond meal
- 1 & 1/4 cups GF rolled oats
- 1 & 1/4 cups GF flour blend I used Bob's Red Mills 1:1 all-purpose GF blend
- 3/4 cup chopped walnuts
Instructions
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Preheat oven to 350 degrees F.
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Line loaf pan with parchment paper.
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In a large bowl, mash the banana.
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Add in the vanilla extract, egg, maple syrup, brown sugar, baking powder, salt, and almond milk. Stir to combine.
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Add in the almond meal, oats and GF flour blend. Stir to combine.
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Stir in chopped walnuts.
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Pour into prepared loaf pan.
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Bake for approximately 1 hour and 15 minutes. Check with a tooth pick at the 1 hour mark for doneness.
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Let cool for at least an hour before slicing into so it doesn't fall apart.
Recipe Notes
Notes:
You may have noticed there is no oil or butter in this recipe. That is because I forgot to add it. However, I decided to not list it anyway because it doesn't need it.
If you are not lining the pan with parchment paper, spray with a bit of cooking spray before adding the batter.
