The best gluten-free banana bread made with a combination of almond flour and oat flour; naturally sweetened with maple syrup. This healthy banana bread is incredibly moist and perfectly sweet. You’ll never need another banana bread recipe!
Who else always has bananas ripening on the counter just so they can make banana bread? I know I always do. If you’re looking for the best gluten-free banana bread recipe to put those ripe bananas to good use, this is it! I’ve been tweaking this recipe for a while and I’ve finally satisfied. It’s perfect.
This gluten-free banana bread uses a combination of almond flour and oat flour. This gives it a moist yet fluffy texture. It also provides healthy fats and fiber to help keep support balanced blood sugar. While this banana bread is less sweet than most traditional banana bread recipes it’s still sweet enough to please a variety of tastebuds. Serve as part of breakfast (ideally with more protein and fat if you’re looking to support blood sugar balance) or as an afternoon snack with a hot cup of tea or coffee. You really can’t go wrong warming it slightly and slathering it with a smear of your favorite nut butter.
Southern In Law: Recipe: (the Best!) Healthy Banana Bread
Preheat the oven. Preheat the oven to 350°F. While it starts to heat up, line a 8×4 inch loaf pan with parchment paper. A 9×5 inch loaf pan will work too. However, your loaf won’t be as tall and it will take a few less minutes in the oven.
Next, whisk together the wet ingredients. Start by mashing the bananas in a large bowl. Then add in the maple syrup, oil, eggs, and vanilla and whisk until smooth.
Add the dry ingredients. Measure out your almond flour by packing it into the measuring cup. Make sure you do not do this with the oat flour. Lightly spoon and level the oat flour. Add the almond flour, oat flour, baking soda and salt into the wet ingredients. Mi until combined.
Keto Banana Bread
Time to bake. Pour the batter into the prepared loaf pan and place in the oven. Check for doneness at 50 minutes (about 45 minutes for a 9×5 loaf). The banana bread is done when a toothpick comes out just barely clean.
Cool and enjoy. The hardest part is waiting for the banana bread to cool but this is key! Let cool for 10 minutes before moving to a cooling wrack to cool completely before slicing. Enjoy!
If you make this healthy gluten-free banana bread be sure to leave a comment and rate the recipe below. I’d love to hear from you and it encourages others to make the recipe too.
Best Healthy Gluten Free Banana Bread (vegan)
★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
The best gluten-free banana bread made with a combination of almond flour and oat flour; naturally sweetened with maple syrup. It’s incredibly moist and perfectly sweet. You’ll never need another banana bread recipe!
In a medium bowl, mash the bananas. Add in the maple syrups, eggs, oil, and vanilla and mix until well combined. Next add in the almond flour, oat flour, baking soda, and salt. Mix again until fully combined.
Date Sweetened Banana Bread
Pour into the prepared loaf pan and bake for 50-55 minutes. The loaf is done when a toothpick inserted into center comes out mostly clean, a few crumbs is fine.
Remove from oven and place pan on wire rack to cool for 15 minutes. Remove the loaf from pan and place on wire rack to finish cooling completely before slicing.The only gluten-free banana bread recipe you’ll ever need; a one bowl wonder! No mixer required for this super moist easy gluten-free banana bread. With a dairy-free option too.
We eat a lot of bananas in my home, but there is always a few that get a little too ripe for my kid’s liking. So what’s a mama to do?
Best Ever Gluten Free Banana Bread (super Moist!)
This gluten-free banana bread recipe is a one bowl wonder that is super easy to make, you don’t even need a mixer.
You can quickly whip up this super moist gluten-free banana bread in just three easy steps and with just a fork and a spoon.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Gluten Free Banana Nut Bread
My husband, my youngest son, and I are all dairy-free, so I always try to include a dairy-free option to my gluten-free recipes.So, you too can enjoy a gluten-free and dairy-free banana bread.
My favorite dairy-free products to bake with are almond and cashew milk and either coconut oil or Smart Ballance or Earth Balance butter.
Serving: 2 slice | Calories: 272 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 61 mg | Sodium: 223 mg | Potassium: 173 mg | Fiber: 3 g | Sugar: 24 g | Vitamin A: 325 IU | Vitamin C: 3.9 mg | Calcium: 26 mg | Iron: 1.1 mg
Healthy Vegan Banana Bread With Cornmeal
© MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.I developed this gluten-free banana bread recipe in response to one of the most common questions on my healthy banana bread recipe: “Can I make this with almond flour?”
While my go-to banana bread recipe offers other gluten-free options within the post (including a delicious oat flour option), the almond flour answer is not as straightforward. I think it took me seven tries to get this recipe just right!
I modified the recipe to work with almond flour, which might be helpful if it’s your preferred flour, or you happen to have a surplus in your pantry.
Delicious And Moist Gluten Free Banana Bread
This banana bread is very tender, moist and decadent. These qualities are natural by-products of using almond flour and additional eggs to hold the bread together. This “bread” almost reminds me of pound cake in texture, and it could definitely pass as banana cake—perhaps you’d like to top it with cream cheese frosting.
While it’s different in texture from my favorite banana bread, this gluten-free banana bread is awesome in its own right. Like the other recipe, it’s easy to mix together—by hand, in one bowl, no less! It’s also naturally sweetened with honey or maple syrup. And, I believe it qualifies as paleo as well. Ready to make some?
I basically crossed my healthy banana bread recipe with the lemony-almond blueberry cake in my cookbook, Love Real Food (page 197). Here are the changes I made, and why:
The Best Healthy Banana Bread Recipe
Almond flour is actually lighter than “regular” flour (all purpose or whole wheat) when you’re measuring them in the same fashion (stirred, spooned into cups, and leveled with a knife). One cup of regular flour weighs about 125 grams, whereas one cup of almond flour weighs about 92 grams. I’ve found that flour substitutions work out better when you keep the weight constant. For example, 1 3/4 cups (220 grams) regular flour is the equivalent of 2 1/2 cups (230 grams, close enough) almond flour.
This is also true for oat flour. Interestingly, with almond flour, I’ve found that another way to keep the weight constant is to simply pack the almond flour into the measuring cups. When fully packed, you can use the original measurement of 1 3/4 cups.
Almonds, like all nuts, naturally contain some oil. They contain more oil than the very small amount you’ll find in whole wheat flour. Fun fact: all-purpose flour has been stripped of all oils, which is why it keeps longer.
Moist & Fluffy Vegan Banana Bread Recipe (gluten Free!)
I was able to reduce the amount of oil in this recipe slightly, by dropping the oil from 1/3 cup to 1/4 cup. In fact, I was able to get by with as little as 2 tablespoons oil in this recipe, but I love the rich texture produced by 1/4 cup.
Regular flour absorbs far more moisture than almond flour, which is hardly absorptive at all. I found that I didn’t need the small amount of milk (1/4 cup) called for in the original recipe.
Eggs are absolutely key to achieving a proper rise for baked goods made with almond flour. Most of my baked goods made with regular flour call for two eggs, while this one requires four, or the middle will be deeply sunken in and wet. (In fact, these pictures show the bread slightly sinking in the middle, but my other batches were perfectly mounded—perhaps the eggs used for the photos were smaller than the eggs I had used in previous tests).
Paleo Banana Bread (super Moist)
Why do you need more eggs? Regular flours contain gluten, which is a protein that provides structure. It essentially creates a framework that fills with air pockets and stays lofty after baking. Almond flour is gluten free, which means that we’re going to have to find structure elsewhere. Real eggs are the only solution that I know of that can provide sufficient structure. Do
0 Komentar