Gluten Free Banana Bread
Banana Bread that is best eaten fresh out of the oven smeared with butter!
Who doesn’t love some classic banana bread right out of the oven smeared with some real butter? I know that I do! This year I have been eating gluten free at least 95% of the time, what I miss the most is breads that are light and moist. I’ve made gluten free muffins and breads with a combination of almond flour and quick oats, but most recently with almond flour and tapioca starch which so far is my favorite combination.
When I made this banana bread for the first time, my husband told me that he would have never have known that there wasn’t any traditional flours in the bread. The consistency was light, not heavy & gummy like some gluten free baked goods. This I believe was the best compliment he could’ve given me after experimenting with this recipe several times.
You can choose to make this a plain banana bread or up the flavor and texture profile by adding chocolate chips and/or pecans. When I use chocolate chips in baked goods, I like to find chips that are at least 70% cacao and with minimal added sugar. As always, it’s been a wonderful spending time at my second favorite place. CHEERS TO A HAPPY & HEALTHY DAY!
Gluten Free Banana Bread
Ingredients
- 1 3/4 Cups Almond flour
- 1/2 Cup Arrowroot Flour
- 1 tsp Cinnamon
- 1 tsp Baking soda
- 1/2 tsp Baking Powder
- 1/4 tsp Sea Salt
- 3 Large Very Ripe Bananas or 4 small bananas
- 1/4 Cup Butter or Coconut oil Melted
- 4 Eggs Beaten
- 2 tsp Vanilla
- 2 TBSP Honey Optional
- 1/2 Cup Pecans and/or Chocolate Chips Optional
Instructions
- Preheat oven to 350 degrees.
- Mix dry ingredients in a medium bowl, set aside.
- Use bananas that are so ripe that the color is almost a pale brown when peeled. If you use bananas that are not overripe than your banana bread won't be very sweet & the banana flavor will be very light. Place bananas in a medium mixing bowl & mash with a potato masher. Add melted coconut oil, beaten eggs and vanilla, mix well.
- Mix wet ingredients with dry ingredients, do not over mix.
- I used 4 miniature bread pans to bake the banana bread the first few times that I made it. The last time I made it I used a 8.5 by 4.5 inch bread pan. Spray pan with cooking oil & divide batter evenly between the 4 pans or use one big bread pan. Bake at 350 degrees for 30 minutes for the small bread pans. Bake at 350 degrees for 65 minutes or until toothpick inserted in the middle of the bread comes out clean.
- Baking Tip: Whenever I bake cakes or breads like banana bread I set my timer for 5 minutes less than what the instructions tell me to. Once only five minutes of baking time is left I insert a toothpick in the middle of the bread all the way through to the bottom & if it comes out clean your bread or cake is ready. If there is dough sticking to the toothpick, bake for an additional 5 minutes, repeat this procedure till cake or bread is baked through.
- Serve plain or smeared with butter.