Gluten Free Banana Bread

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Found this tasty looking banana bread online. Had all the ingredients! Yay!!

Followed the recipe pretty closely, but did cut the brown sugar in half from 1/4 cup to 2 tablespoons. My bananas were pretty big and ended up weighing 400 grams which is probably a bit more then needed, but worked fine so that’s what I’ll do! Recipe called for a pinch of salt, I used 3/8 tsp. Was debating between 1/4 and 1/2 tsp so split the difference.

Nice texture, dense and mooshy in a good way! I like “mooshy”!! If you are one of the million people that has texture issues you probably don’t want to talk to me, I love interesting textures! This bread isn’t weird, don’t worry, but it’s a little more moist and dense than some. Doesn’t feel or taste gluten free to me!

 
 

Photos can be deceiving. Before I was able to take a photo of the finished loaf, my puppy Jojo got ahold of it… Thankfully she didn’t eat it all but I was rather irritated with her. I still managed to cut some nice slices, and am just didn’t think about where her mouth may have been earlier…

Gluten Free Banana Bread
Adapted from Early Brawd
Ingredients

  • 3 medium very ripe bananas (mine were around 400 grams, but may have been closer to a “large” banana)

  • 1/2 cup milk (I used whole milk, but can sub your favorite non-dairy milk if desired/needed)

  • 1 tbsp apple cider vinegar

  • 3 tbsp (45 grams) melted coconut oil

  • 2 tbsp (40 grams) maple syrup

  • 2 tbsp (30 grams) almond butter

  • 1 tsp vanilla extract

  • 1 cup (90 grams) of oat flour

  • 1 cup (160 grams) brown rice flour

  • 3/4 cup (78 grams) almond meal

  • 2 tablespoon (25 grams) brown sugar

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • A pinch of salt

Directions
Preheat your oven to 350F and grease and line a 9×5 loaf pan. In a large mixing bowl, combine the almond milk and apple cider vinegar. Stir and set aside.

Peel and mash the very ripe bananas using a fork until puree. No need to over mash it, it’s okay if the texture is not perfectly homogeneous and small bites remain. Add the coconut oil, maple syrup, almond butter and vanilla extract to the mashed bananas and stir to combine. Then the milk and whisk until well combined.

In a separate bowl, mix all the dry ingredients together. Add the dry mixture to the wet ingredients and mix using a wooden spatula until just combined. Don’t over-mix the batter, it’s okay if it’s not totally homogeneous. Transfer the batter into your prepared loaf pan and smooth the surface using a spatula.

Bake for 50-60 minutes (I went closer to 50, may have been slightly undercooked but I like it that way and prefer to err on the side of under-baking vs over-baking) or until a toothpick comes out clean. Allow to cool down for 20 minutes, then remove the banana bread from the mold and allow to completely cool down, for at least 1 hour.