Moist Gluten-Free Banana Bread is something that can be enjoyed by Everyone. Almond flour and maple syrup help make this quick bread perfection.
Moist Gluten Free Banana Bread is something that can be enjoyed by everyone. I mean Everyone!
I have been wanting to create some recipes using almond flour - just because. Because I love to bake and cook and almond flour taste so good.
To me, the plethora of new ingredients on the shelves in the supermarkets is like opening presents on Christmas morning - like going to Disneyland - like having a vacation in Hawaii.
Yeah, I like it.
So, out came the almond flour. Do you know almond flour can be switched with all-purpose flour as a 1 to 1 equal measure? How easy is that!
I am absolutely going to try substituting almond flour in some of my other favorite recipes. I mean, you can get two recipes from just switching one ingredient.
Not meaning that it falls apart more easily but it is lighter in texture.
In the video, the coconut oil is shown as being solid when it is added to the bowl but I have made it both ways. It can be liquid or solid. The photos here are from when the oil was liquid.
A slice of Moist Gluten-Free Banana Bread holds together very well and can be toasted for an extra taste pleasure.
I believe this is the first and only gluten-free quick bread I have ever made. I need to remedy that because it is so good.
Another quick bread I make is Blueberry Banana Bread and it’s not gluten-free but it is very special to me because it was the first banana bread I ever made. Period.
Not first for my blog but first in my life and it still stands as one of my favorites. Take a peek!
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Now this Gluten-Free Banana Bread is another easy bread that I will keep in my recipe box.
You have got to try it even if it isn’t necessary for you to be gluten free.
Leave out the words gluten-free and just call it Miracle Banana Bread and you would be right.
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How Do You Mix Chia Seed Egg Substitutes?
- An egg is actually made with chia seed meal/flour, not the bare seed. You can also use flaxseed meal in the same way.
- Lately, I have found ground chia seed in a package. That makes it all so easy but here are the instructions in case you don't find it.
- The way you make chia meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal.
- I do about 4 ounces at a time and keep it in a little freezer safe canning jar - in the freezer.
- When I need a tablespoon or so it is all ready to go.
- So ... one egg equals 1 tablespoon chia meal and 3 tablespoons water. It is 2 'eggs' for this recipe so mix 2 tablespoons chia meal and 6 tablespoons water.
Helpful Tools:
A loaf pan is a necessity. Don't go larger than a 9"x5" or the slices will be very short. So and 8"x4" loaf pan is fine too.
If you go the way of grinding your own chia seeds for your egg substitute a coffee grinder is perfect.
I'm in love with stainless steel for measuring spoons and measuring cups. They last forever. Lots of sizes with this set.
Moist Gluten-Free Banana Bread
Ingredients
- 2 egg substitutes - I use chia eggs
- 2 bananas
- 1 tablespoon dairy free milk
- 1 teaspoon maple syrup
- 1 tablespoon vanilla extract
- ½ cup coconut oil
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup walnuts , finely chopped
Instructions
- Preheat oven to 350°F. Lightly grease a 9x5 inch loaf pan. Let cool on wire rack for about 15 minutes prior to serving. Enjoy!
- Prepare substitute eggs and set aside.
- Mash the bananas and mix in with the prepared 'eggs'.
- Add dairy free milk, maple syrup and vanilla.
- Add the remaining ingredients and mix to combine.
- Pour into the prepared pan.
- Bake for 45 minutes or until a toothpick inserted into center comes out clean.
- Let cool on wire rack for about 15 minutes, then turn out onto a wire rack to cool completely.
Video
Nutrition
Can you Freeze Moist Gluten-Free Banana Bread?
Yes!
TO FREEZE:
After completely cooling - You may freeze this quick bread in rigid sided freezer containers or in freezer bags. It will keep for about 6 months.
TO DEFROST:
Put in the refrigerator to defrost overnight.
Ginny McMeans
The bread really needs so fat Margarita so you can substitute the coconut oil for any of your favorite. Extra virgin olive oil would be great too.
Rena Quick
I followed as written except substituted 2/3 cup of the whole 2 cup flour for Spelt flour (I only had 1 1/3 Almond flour)....but...cooked it for 50 mins and still is raw in middle. Suggestions on what is wrong? I live in Florida in case humidity/sea level is a difference.
Ginny McMeans
Spelt and almond flour do not work the same in baking. Amond flour needs more egg substitute than spelt, on the whole. Spelt may have only needed 1 egg substitute instead of two and possibly not the 1 tablespoon dairy-free milk.
Nancy
Thank you for this recipe. I made it for Easter and it was delicious! I didn't have enough coconut oil, so I substituted 1/4 Cup of apple sauce. My son does not eat any sugar, so this was the perfect dessert for him, with plenty of leftovers to snack on.
Eleanor
I made it twice and have the same result.
It smells and tastes delicious However,
It is too moist to the point of falling apart when you cut it. I used aquafaba instead of chia and I’m wondering if that is the problem or the date sugar Hi added for extra sweetness . Everything else I measured exactly.
I would like it to rise a little more and have more of a dryer or not so moist texture if possible without having to use traditional flour. Any suggestions ?
Ginny McMeans
Hi Eleanor, I think it must be the aquafaba. As you can see in the pic it slices really nice and you can actually pick up a piece and break it. The chia egg is one tablespoon and three tablespoons water. It sits for a bit and gels pretty thick. How much aquafaba did you use? It's much thinner than chia seed eggs or flaxseed meal eggs. The date sugar could have had an effect too. Baking is so exact that just a small change can have negative consequences.
Christine
I’m just making the banana bread and I’m wondering if the vanilla and maple syrup measurement are swapped? Seems like it should be 1 tsp vanilla ( not 1 TBSP) and 1TBSP ( not 1 tsp) maple syrup? I did swap them since I’m at that step now just thought I would ask for future.
Ginny McMeans
It sure seems like it's swapped but since I have good reviews from the people who didn't do any swapping I am not sure. I keep folders, in order, of my recipes and you'll never guess what recipe is missing. I am so sorry but I will need to remake the bread and check it. Would you mind letting me know how yours turned out? I did switch the date sugar out of this recipe because it was too hard for people to find. I may have made the tying error at that point.
Thank you for the heads up!
Hillary
Nice texture and flavor. Not too sweet and I didn't substitute any of the flour so the weight was nice too.