The Ultimate Gluten-Free Banana Bread

What do Britney and Back to the Future have in common with banana bread? All three are irrefutable National Treasures. This gluten-free banana loaf is the ultimate banana bread. It’s moist, sweet, perfect, and you can’t tell it’s gluten-free. ).

How to make the best gluten-free, dairy-free banana bread

This banana bread begins with a mixture of mashed bananas, eggs, and dairy-free Butter. The result is moist and fluffy and bursting with banana flavor. Cane sugar, coconut butter, dairy-free yogurt, and vanilla extract are added to the mix for extra sweetness and moisture.

We keep the dry ingredients simple. The combination of Almond Flour and our 1:1 gluten-free blend creates a loaf that will fool even the most seasoned gluten-free eater. Do you have questions about our DIY original mix? This recipe also works, but the bread is a little more moist. It’s not quite fluffy. It’s still very good!

Baking powder and baking soda are used to lift the batter, while sea salt adds flavor. Chopped raw walnuts make a classic, nutty bread. The (optional) sugar-coated walnuts and chopped finely can be added to the batter after it has been transferred into a loaf pan. This will add a sparkly and sweet touch. Why not??

How ripe should bananas be to make Banana Bread

A semi-soft, spotted banana will give you the perfect balance between sweetness and banana taste. The peel mustn’t be blackened or bruised. Underripe bananas will not have enough flavor, and too-ripe bananas can be overly sweet.

Banana Bread: How to store it

Banana bread is best stored in a plastic bag or sealed container at room temperature.

How long does it last

Banana bread can be stored at room temperature for up to two days, depending on the humidity. We recommend that you transfer the banana bread to the fridge for another 2 to 3 days.

Banana Bread: How to Freeze it

The banana bread can be frozen in a whole loaf, then thawed out in the fridge, and then cut into slices when you are ready to eat it. You can also slice it before freezing. If you only want to eat one piece at a time, you can use wax or parchment paper between each slice.

How to Reheat Banana Bread

You can reheat banana bread in the toaster, microwave, toaster, or oven. ).

This banana bread recipe is a great way to use any bananas that are ripening quickly on your counter. It’s also a tasty treat for breakfast, dessert or snacking.

Ingredients

BANANA BREAD

Two medium-ripe bananas

Three large eggs

We like Miyoko’s dairy-free BButter

If you buy it in a store, we recommend CocoJune or Culina.

1 Tbsp vanilla extract

Cane sugar organic (or coconut sugar*).

1 1/2 cups of gluten-free blend flour ( MB 1:2 is best // note for DIY, or store-bought*/ all-purpose would work as well if it’s not GF).

We like Wellbee’s Almond Flour.

2 tsp of baking powder

1 tsp of baking soda

1 tsp of sea salt

Finely chop 1 cup raw walnuts

Instructions

Preheat the oven to 350 degrees F. (176 C). Line a loaf pan with parchment paper.

Top with 2 Tbsp of cane sugar and walnuts that have been finely chopped. Set aside.

In a medium bowl, mash the bananas. We like to keep some large chunks for texture. Add the eggs, mix well, add the coconut yogurt, vanilla, and cane sugar, and then mix until well combined.

Mix well the almond flour, gluten-free blend flour, and baking powder. Add the baking powder and baking soda. Also, salt and the chopped walnuts. Mix well.

Sprinkle the optional topping evenly over the batter. Bake the bread for 55-65 mins, or until toothpicks (or skewers) inserted in the middle come out clean. It’s okay if the top of your bread cracks.

Let the bread completely cool (2-3 hours or overnight) before cutting and serving. Serve with honey and butter or just as it is. Keep leftovers sealed in a container at room temp for 2 to 3 days. Store in the fridge for 1 to 7 days or the freezer for 1 to 6 months. Reheat leftovers in the toaster or oven.

The Ultimate Gluten-Free Banana Bread

How to make the best gluten-free, dairy-free banana bread