“This is gluten-free Banana Bread? It’s SO moist!”
That was the comment I heard over and over when I served this new-to-me recipe at a wedding shower I hosted this weekend. I was delighted, because as I’ve been testing recipes for my gluten-free friends and guests, I’ve found that dryness in the baked goods has been a common problem.
I was thrilled to find this recipe in my cookbook, Skinny Southern Baking. There are no “strange ingredients,” either! That was another blessing! I have made several recipes from this book, and so far they’ve all been winners! These Ginger Cookies are one example. I truly believe this Banana Bread recipe I’m going to share today is the best yet. It has almond flour in the batter, and I usually can’t get past the texture, but it’s not nearly as prominent in this bread for some reason.
Gluten-Free Banana Nut Bread
3 ripe Bananas
2 Eggs
1/2 C Honey
1 tsp. Vanilla extract
2 Tbl. Coconut Sugar (I used regular sugar)
3 Cups Almond Flour
1/2 tsp. salt
1 tsp. Baking soda
1/2 Cup Chopped Walnuts
- Preheat the oven to 325 degrees and spray a regular sized loaf pan with cooking spray. I ALWAYS also line the loaf pan with waxed paper to guarantee that the bread will ALL come out after it’s baked.
- In a mixer, combine the bananas, eggs, honey, vanilla, and sugar together.
- In a separate bowl, combine the almond flour, salt, and baking soda.
- Slowly add the dry ingredients to the wet ingredients. Stir in the walnuts.
- Pour the mixture into the prepared pan and bake for 50-55 minutes.
- Cool the bread in the pan for 5 minutes before turning it out onto a board to finish cooling.
After it was completely cooled, I wrapped it in plastic wrap and froze it to use later in the week. On the day I served it, I sliced it while it was still pretty frozen. It sliced beautifully without falling apart.
I asked one of my dear friends who is gluten-free to give me an honest review so I could know whether this recipe was worth keeping. She sent me a text saying,
“If I had ordered that somewhere and they had brought it to me, after one bite I would have probably put it aside thinking they had made a mistake and given me something that was NOT gluten-free. That recipe is a keeper for sure!”
I’ll be adding this recipe to my Gluten-Free recipes page of my blog.
Get the coffee ready and make a loaf of this bread. You’ll make a gluten-free eater a happy camper!
RefreshHer 