The Best Gluten-Free Banana Bread Ever
Finally, with two weeks left until the end of the year, I am getting around to posting my BEST gluten-free banana bread recipe - which honestly took me years to perfect and is now the recipe I turn to any time I have ripe bananas lying around.
For this gluten-free banana bread, I use a mixture of almond flour and a gluten-free flour blend to provide it with the a moist, delicious texture and an impeccable crumb. I highly recommend using Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for this, as I find it to be the most foolproof in gluten-free baking that mimics the texture of baked goods made with regular all-purpose flour.
This is TRULY the best banana bread I’ve ever made, gluten-free or not. It is so flavourful and soft yet holds up extremely well when sliced and toasted (I find a lot of times gluten-free baked goods can be too moist or crumbly). Obviously you have to add a very generous handful of chocolate chips to the batter to make it extra incredible.
This gluten-free banana bread features super nutritious ingredients that make it healthy and nourishing while being truly delicious:
A blend of almond flour and gluten-free baking flour for an ideal texture
Almond butter to add moisture, structure and richness
Coconut oil for healthy fats
Pure maple syrup and a touch of coconut sugar to sweeten it naturally
Extra-ripe bananas for natural sweetness and flavour
I hope you adore this gluten-free banana bread as much as I do! I posted the recipe to my Instagram a while back, but I knew it deserved a permanent spot here on my blog as well so I’m thrilled to finally share it with you. ENJOY!
The Best Gluten-Free Banana Bread Ever
Ingredients
3 large very ripe bananas, mashed
¼ cup coconut sugar or brown sugar
2 tbsp pure maple syrup or honey
¼ cup almond butter
¼ cup coconut oil, melted + cooled
1 tsp vanilla extract
2 large eggs, at room temperature
1 ¼ cup fine almond flour
¾ cup gluten-free baking flour blend (like Bob’s Red Mill)
2 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
½ or more chopped dark chocolate chunks or chips
An extra banana to top, sliced lengthwise, if desired
Method
Preheat your oven to 350 degrees and grease or line a standard loaf pan.
In a large bowl, mix together your mashed banana, coconut sugar, maple syrup and almond butter until smooth. Add your melted + cooled coconut oil, vanilla and eggs, whisking well until everything is uniform and combined.
To the wet ingredients, add your almond flour, gluten-free baking flour, baking powder, baking soda and sea salt. Use a spatula to gently mix the dry ingredients into the wet, making sure there are no clumps. Mix until everything is combined and you have a smooth, thick batter.
Fold in your chocolate. Pour batter into your prepared pan and top with the sliced banana and more chocolate if desired.
Bake for 45-60 minutes or until the top is golden brown and the centre of the bread is set (may need a bit more time depending on your oven).
Remove from the oven and let cool completely on a wire rack for at least 45 minutes. Once cooled, sliced + serve!
Makes 12 slices
Notes + Substitutions:
Your bananas should be very dark brown - the riper, the better!
I have also used a mixture of ½ cup oat flour + 3 tbsp of tapioca starch in place of the gluten-free baking flour with great results. I have not tested all-purpose flour but I suspect it would work fine.
Feel free to replace the almond butter with any nut butter you like (peanut, cashew, tahini etc.)
