Banana Bread (GF) (DF)
There always seemed to be a fresh loaf of banana bread in the kitchen growing up, and it’s something you just don’t to get tired of! I’ve perfected a GF/DF option from my childhood recipe, and it’s just as delicious! In saying that, you can make this as indulgent or healthy as you like, see ‘notes’ below. This recipe also works beautifully as muffins instead of a loaf, and you can easily freeze them for later eats! I hope you enjoy my healthy version of this delicious household staple!
Notes
For a more traditional banana bread recipe without the subs, feel free to use 2 cups of all purpose flour instead of the below suggestion, as well as regular butter instead of vegan butter!
I use organic coconut sugar from Whole-foods. It’s not as sweet as regular sugar, so if you have a sweet tooth, use 1 and 1/4 cups!
My vegan butter of choice is https://miyokos.com/products/vegan-butter. I find it works perfectly for baking! And my best GF flour is https://www.amazon.com/Bobs-Red-Mill-Purpose-22-ounce/dp/B08WJ8CRCG?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=ATVPDKIKX0DER
Last thing, sometimes I like to add a handful of toasted/roughly chopped walnuts, makes this extra delicious. Up to you!
What You’ll Need
- 1 cup almond flour
- 1 cup gluten free flour (option to use 2 cups gf flour instead of almond)
- 115g vegan butter (room temp)
- 2 eggs
- 4 ripe bananas
- 1 tsp baking powder (heaped)
- 1 tsp baking soda (level)
- 1 cup sugar – I use organic coconut sugar
- pinch of salt
- 1/2 cup toasted walnuts, roughly chopped
Banana Bread (GF) (DF)
- Total Time: 1 hour 15 minutes
- Yield: 5-6 1x
Description
Gluten Free Banana Bread, made with Coconut Sugar and Almond Flour!
Ingredients
- 1 cup almond flour
- 1 cup gluten free flour (option to use 2 cups gf flour instead of almond)
- 115g vegan butter (room temp)
- 2 eggs
- 4 ripe bananas
- 1 tsp baking powder (heaped)
- 1 tsp baking soda (level)
- 1 cup sugar – I use organic coconut sugar
- pinch of salt
- 1/2 cup toasted walnuts
Instructions
- Pre-heart he oven to 350 deg F
- If you’re going to add toasted walnuts, get these out of the way first. In a medium size pan on a high heat, toast the walnuts (or any other nut of choice) for a couple of minutes, tosing regularly. They will be browned and smelling delicious once ready! Remove from the heat and roughly chop at the end once cooled. Add to the mixture and stir gently right before batter goes into your bread tin.
- Back to the banana bread mixture! Cream the butter and sugar (make sure the butter is at room temperature), then add the mashed bananas and beat well
- Add the beaten egg and mix again
- Sift flour and salt, and add to the mixture with 1/4 cup water in which the baking soda has been dissolved
- Beat well, and add the baking powder
- Pour the batter into a prepped bread pan lined with baking parchment, and bake for around 55-60 minutes. Use a chopstick or toothpick and pierce the bread to check if it’s ready – there should be no sticky batter showing if it’s done!
- Let it cool for 10 mins and remove from the cake tin. I like to have it while it’s still warm with some butter smeared across! Enjoy!
Notes
For a more traditional banana bread recipe without the subs, feel free to use 2 cups of all purpose flour instead of the below suggestion, and, regular butter instead of vegan butter!
I use organic coconut sugar from Whole-foods. It’s not as sweet as regular sugar, so if you have a sweet tooth, use one and 1/4 cups!
My vegan butter of choice is https://miyokos.com/products/vegan-butter. I find it works perfectly for baking!
- Cook Time: 75
- Category: Baking
- Method: Bake
Administrator
Anonymous
I love this banana bread, and tastes so healthy!