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.
Want to try Moist Gluten-Free Banana Bread?
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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
- 1/2 cup coconut oil
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 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 says
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.
Margarita says
Is there any substitute for the coconut oil? Thanks in advance. It looks Yummy.
Ginny McMeans says
Yes, you could substitute Lydia. It’s not a sweet bread but if you’d like it sweeter I’d add a little organic sugar or coconut sugar instead of more liquid.
Lydia Koh says
Could.i use honey instead of maple syrup? And does this come out sweet enough considering it’s only 1 teaspoon of maple syrup? Thanks 🙂
Hollie says
I made these for my family and they loved them! We used real eggs and (of course) added chocolate chips.
They turned out great, very moist and tasty. Thumbs up from 6 and 10 year old and hubby. Thank you!
Ginny McMeans says
Fantastic Vickie and thanks for letting us know!
Vickie Collins says
This banana bread is delicious!!! Thank you for sharing this recipe. We added chocolate chips (because we add them to everything), and it makes an excellent snack.
Ginny McMeans says
No Paula, it’s not an even swap. Coconut flour soaks up a lot of the liquids and the switch would only be about 1/2 cup coconut flour. The bread wouldn’t even ‘come out’ with that little flour.
Paula N says
Can I substitute the almond flour with coconut flour?
Ginny McMeans says
Thanks Amy! You can do a one to one substitute with all purpose flour.
Amy says
This recipe looks wonderful! I’m allergic to almonds. Do you have a recommendation for an almond flour substitute?
Ginny McMeans says
I’ve added the information at the end of the recipe – in the notes. Thanks for the heads up.
Donna L Zeek says
Are all your recipes made to be frozen? I do not see freezer instructions
Ginny McMeans says
This would last about 5 days and you could freeze it for about 4 months. Thanks Kahlie!
Kahlie says
How long do you think it would last in a fridge?
Ginny McMeans says
Thanks so much for your feedback Polly! Yes, I will get that measurement done 🙂 So glad your friends love it!
Polly Chow says
No problem.
I baked it little bit longer and let it cool in fridge overnight and seems okay. My friends love it. I’m making a new batch (double the recipe) and use 3 banana instead of 4 and see how it goes.
But if you have the exact measurement for the banana it would be perfect! 🙂
Ginny McMeans says
Oh no! It is suppose to be dense Polly. I know others have made it and it was good but let me go and take a second look. I will remake it and take an exact measurement for the mashed bananas. That is the only thing that I can see that could throw it off. I hope you kept baking to an hour. So very sorry.
Polly Chow says
The cake texture suppose to be dense or very light? Cos I baked it for 45 mins and it seems still not cooked through
Ginny McMeans says
They are very close to the same Julie. The terms are often used interchangeably. There is a subtle difference and here is a quote from The Kitchn “Both are made from ground almonds, though almond flour and almond meal have two subtle differences that set them apart. Almond flour is typically made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which typically still contains the skins and has a more coarse grind.’ Almond flour will make a loaf lighter in texture.
Julie says
Looks amazing!
Is almond flour the same as almond meal?