Delicious Gluten Free Banana Bread Recipe

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Gluten Free Banana Bread

We’ve been following a paleo way of life for a couple of weeks now, and are feeling the benefits of a cleaner way of eating. I have not missed bread as much as I thought I would, which is good, as carbs like bread do not get along with my metabolism at all.

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Because a paleo diet really cuts down on sugar, I’m finding that the natural sugars that I get from fruit, are crazy sweet, and I know it can’t be because we’ve bought really ripe fruit! There are times though, when I know I will need that treat fix, and I found a recipe online for a banana bread that I thought would hit the spot.

It does call for some special ingredients like coconut oil, almond flour and coconut flour, but we managed to buy these without a problem here in the UK. Using non-wheat flours means that this is a gluten free banana bread, so perfect for those of you with an intolerance to gluten. It had a nice hit of sweetness, without being overly sweet, and the almonds gave the bread a nice crunch. It kept well for a couple of days. I thought it tasted its absolute best, just warm out of the oven!

Gluten Free Banana Bread

Michelle Ordever
This recipe uses American cup measurements.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Baking
Cuisine American
Servings 12
Calories 160 kcal

Ingredients
  

  • 2 medium bananas mashed
  • 2 Tbps coconut oil melted
  • 1 Tbsp honey
  • 1 Tbsp vanilla extract
  • 3 eggs
  • 1 cup almond flour
  • ½ cup coconut flour
  • 1½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ¼ cup chopped almonds

Instructions
 

  • Preheat oven to 350F/180C/Gas 4 and grease a 5×7" loaf pan.
  • Mix the bananas, coconut oil, honey, vanilla and eggs together in a bowl until combined
  • Add the flours, bicarb, salt and cinnamon, and stir well.
  • Pour the mixture (which should be thick) into the loaf pan and smooth over the top. Sprinkle over the chopped almonds.
  • Baked for 30-35 minutes or until a knife comes out clean.
  • Allow to cool for 10 minutes in the tin, before transferring to a wire rack to cool completely.
  • Keep wrapped for up to 3 days.

Nutrition

Serving: 1 | Calories: 160kcal | Carbohydrates: 12g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 131mg | Fiber: 3g | Sugar: 5g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Try this Fruit & Nut Banana Bread Mini Loaves Recipe next!
 

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