Gluten Free Banana Bread
Banana bread is one of my absolute favorite treats. It can have walnuts, chocolate chips, both...as long as it is moist and delicious. Now with making sure to keep things in check like my waistline, I opted for a cleaner version of the bread. Below is the recipe for this muy delicioso gluten free banana bread.
You will see the use ingredients such as almond flour, buckwheat flour, unsweetened almond milk and coconut palm sugar. Why? That waistline!!
A slice of this gluten + diary free bread with cup of tea is the perfect afternoon snack.
What You Need:
3 medium ripe bananas
1 banana, halved to top (optional)
1/2 tsp. vanilla extract
3 tbsp. coconut oil, melted
1/4 cup (50 g) coconut palm sugar
2-3 tbsp maple syrup
3 ½ tsp. baking powder (gluten free)
¾ tsp. sea salt
1 tsp. ground cinnamon
¾ cup (180 ml) unsweetened almond milk
1 ¼ cup (150 g) almond flour
2 cups (240 g) buckwheat flour
What You Need To Do:
1. Preheat the oven to 350F (180C). Line a 9x5-inch loaf tin with parchment paper.
2. Mash bananas in a large bowl, then add the remaining ingredients (apart from the flours) and mix well until smooth. Finally, add the almond and buckwheat flour. Mix well until combined.
3. Transfer the batter into the loaf tin and top with the halved banana (optional). Bake in the oven for 60-75 mins, until firm and golden.
4. Remove from the oven and let cool completely before serving.
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