Moist Gluten-Free Banana Bread

Ginny McMeans

Ginny McMeans

Published:

February 13, 2017

Last Modified:

May 8, 2024

 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. Almond flour & 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.

Moist Gluten-Free Banana Bread is something that can be enjoyed by Everyone. Almond flour & maple syrup make this quick bread perfection.

Almond flour adds a different quality to baking. It’s hard to explain but it seems to make baked goods more delicate.

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.

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.

Moist Gluten-Free Banana Bread is something that can be enjoyed by Everyone. Almond flour & maple syrup make this bread perfection.

 

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.
Moist Gluten-Free Banana Bread melts in your mouth.

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.

Moist Gluten-Free Banana Bread is cut by the slices and laid out at angles on a rough hew cutting board.
 

A gluten free loaf on a wood slab cutting board with two slices off the front to show you the center.

Moist Gluten-Free Banana Bread

Ginny McMeans
5 from 5 votes
Moist Gluten-Free Banana Bread is something that can be enjoyed by Everyone.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 Slices

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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 9×5 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

Serving:1Slice, Calories:286kcal, Carbohydrates:11g, Protein:5g, Fat:25g, Saturated Fat:10g, Sodium:118mg, Potassium:150mg, Fiber:3g, Sugar:4g, Vitamin A:15IU, Vitamin C:2.1mg, Calcium:73mg, Iron:1.1mg

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Ginny McMeans

Ginny McMeans

Hi, my name is Ginny and it is fantastic that you have come to visit and see my recipes. I have a positive attitude and can’t seem to be in nature enough. My North American bird count is 678 and I’m always watching for mammals and insects too. My head is stuffed full of recipes that I want to create and life is just to dang short. The recipes feature healthy and delicious vegan food that you can enjoy now or freeze for future meals. Read more about me . . .

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