Gluten-Free Banana Bread

This recipe was 100% inspired by Sweet Laurel Bakery's Banana Bread recipe on The Chalkboard Mag. I saw it one day while I was scrolling through stories on Instagram {sitting next to our fruit bowl that, at the time, was very full of very ripe bananas} and thought I'd give it a go with a few modifications. I personally love bananas and almond butter. In college, I used to live on toast, almond butter, and bananas - I'm pretty positive I even chose it my "if you could only eat one thing for the rest of your life" meal. Naturally, I made a banana bread with almond butter and as a result ended up with a recipe that has less sugar in it. I'll call that a win-win.

I originally created this recipe to be vegan. At the time, I was taking a break from eggs because I was having some digestive issues, {part of me also wanted to prove that I could still make good vegan food} but, if I’m being honest, this recipe is a helluva lot better with eggs. They make the bread 10x fluffier. Yes, it’s that fluffy.

I used certified gluten-free oat flour, but if you are grain-free, then sub the oat flour for almond flour {this might change your cooking time ever so slightly}. In general, I’ve found that the vegan version of this recipe needs a longer cook time. As long as the top of the bread is not burning, then cook for 60 minutes.

One other thing that I should note: I don’t like my banana bread to taste like a dessert, so this recipe is just sweet enough. If you want a sweeter bread, opt for 4 tbsp of maple syrup and sweeten to taste.

Gluten-Free Banana Bread

Ingredients

  • 1 1/2 cup mashed banana {2 large or 3-4 small ripe bananas}
  • 1 banana or pear, sliced, for topping {optional}
  • 2 eggs or 2 flax eggs {2 tbsp ground flaxseed + 6 tbsp water}*
  • 1/4 cup roasted almond butter
  • 3-4 tbsp maple syrup*
  • 1 tsp vanilla
  • 1/4 cup melted coconut oil
  • 1 cup gluten-free oat flour
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chocolate chips, or raisins (optional)

*If you store eggs and maple syrup in the freezer make sure they are as close to room temp as possible before adding the coconut oil.

Directions

  1. Pre-heat oven to 350 F. Grease bread pan with a healthy amount of coconut oil {you don’t want to have a pool of oil, but you don’t want your bread sticking to the bottom}.
  2. If using flax eggs, combine ground flax seed a water in a small bowl or class and mix well. Let sit while you mix the rest of the wet ingredients. The goal is a gelatinous, egg like consistency.
  3. Using a fork, mash bananas in a medium mixing bowl. Measure to ensure you have 1 1/2 – 2 cups of mashed fruit.
  4. Add almond butter, maple syrup, and vanilla to mashed banana and mix well. Mix in eggs or flax eggs and coconut oil and mix well.
  5. Add flour, baking powder, baking soda, and salt to wet ingredients and mix well. If using chocolate chips or raisins, fold into mixture before baking.
  6. Pour mixture in greased bread loaf pan and bake for 50 – 60 minutes. I’ve found that baking time is less when I use real eggs vs. flax eggs.
  7. If adding sliced banana or pear, gently place on top before baking.
  8. When finished, remove from oven and let cool for 10 minutes in the pan. Remove from pan and transfer to a cooling rack.
  9. Let banana bread cool completely before cutting {otherwise you will end up with soggy bread – trust me, I speak from experience…}.

Bonus tip – serve it warm with a scoop of dairy-free ice cream and your favorite vegan caramel sauce for a healthy-ish dessert.

February 13, 2019

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