moist gluten free banana bread recipe

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Banana bread is a moist, cake-like bread that is a made using ripe, mashed bananas. This is my aunts recipe that I have altered to make the perfect banana bread for my diabetic husband. I have perfected this recipe over the years and make it frequently and it always disappears fast. It’s super moist and makes a great breakfast on-the-go. When your counter is filled with overripe bananas, don’t let them go to waste. Instead, it’s time to get baking! When little brown spots start to appear on the yellow peel, it’s an indicator that the banana is becoming sweeter, and stronger in aroma. Over-ripe bananas never go to waste in our household.

This banana recipe leaves us wondering why almost all recipes for banana bread contain excessive amounts of refined sugar – bananas contain natural sugar that provides sweetness and several essential nutrients. This delicious version of banana bread is vegan and gluten free, making it the perfect guilt-free treat. It’s also made using a mixture of almond meal and buckwheat flour – creating a nutty and full flavor that deliciously compliments the banana.

moist gluten free banana bread recipe

  • serves serves eight to ten persons
  • prep time ten minutes
  • total time thirty minutes

ingredients

  • one cup of almond meal
  • half a cup of buckwheat flour
  • two tablespoons of coconut sugar
  • one teaspoon of baking powder
  • one teaspoon of vanilla seeds
  • half a teaspoon of ground cinnamon
  • a pinch of himalayan salt
  • two eggs, separated
  • three ripe bananas
  • a quarter of a cup of almond milk
  • a quarter of a cup of coconut oil, melted
  • a quarter of a cup of warm water

instructions

  1. Preheat the oven to one hundred and eighty degrees celsius.

  2. In a medium mixing bowl, combine all the dry ingredients.

  3. Then place the bananas, egg yolks, almond butter, coconut oil, and warm water in a blender and blend until smooth.

  4. Pour the mixture into the dry ingredients and combine well.

  5. Whisk egg whites separately until firm peaks form, and then gently fold into the mixture.

  6. Spoon the mixture into a greased and lined loaf tin and bake for thirty to thirty five minutes

  7. Once banana bread is golden, remove from the oven and set aside. Allow to cool for approximately ten to fifteen minutes and then turn onto baking rack before serving

  8. Serve with nut butter, or your choice of spread

notes

The banana bread is best consumed the day of and the day after it is baked.

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