Gluten-Free Banana Bread
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
Ingredients
Scale
- 1/2 cup oat flour
- 1/2 cup buckwheat flour
- 1 cup almond flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
- 1/4 cup melted butter, cooled to room temp
- 2 eggs, whisked
- 3 ripe bananas, mashed
- 1/2 cup chocolate chips
- 1/4 cup chopped pecans (plus a few whole ones for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, mix together the oat flour, buckwheat flour, almond flour, salt, and baking powder.
- In a separate bowl (I like using a mixer), whisk the eggs until frothy, then add the vanilla extract, maple syrup, melted butter, and mashed bananas. Mix until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread light and fluffy.
- Gently stir in the chocolate chips and chopped pecans.
- Pour the batter into the prepared pan and, if using, sprinkle the whole pecans on top.
- Bake for 50–55 minutes, or until a toothpick or knife inserted into the center comes out clean or with only a few moist crumbs. If needed, extend baking time in 5-minute increments to ensure the center is fully baked. If you need to extend the baking time, tent the loaf with foil during the last 5–10 minutes to prevent the top from over-browning.
- Allow the bread to cool for about 20 minutes before slicing.
Find it online: https://thewiseconsumer.com/gluten-free-banana-bread/