Sunday Baking: Gluten-Free Banana Bread

April 7, 2013

Gluten-free banana nut bread is a delicious alternative for people practicing a wheatless diet.  A slice of this flavorful quick bread works for breakfast, brunch, or a mid-day snack.  If you are a chocoholic, you can add chocolate chips to this recipe for an additional boost of richness.

Gluten-Free Banana Bread
Recipe Courtesy of Cassidy Cravable Creations



1 1/2 cups blanched almond flour
3/4 cup cornstarch or arrowroot flour
1 teaspoon xanthan gum
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup chopped walnuts
1/2 cup dairy free chocolate chips, optional
1 cup ripe bananas, mashed (about 3 small/medium bananas)
1/2 cup Earth Balance (vegan) butter, melted and cooled
2 eggs
1 teaspoon vanilla


Preheat oven to 350 degrees.

Place the chopped walnuts on a baking sheet and bake 5-8 minutes.

Melt your butter and set aside to cool.

In a large bowl, whisk together the almond flour, cornstarch, xanthan gum, sugar, baking powder, baking soda, and salt.

In a medium-sized bowl, mash the bananas. Measure it out to make sure it's 1 C. Stir in the eggs, butter, and vanilla.

Add the wet ingredients to the dry and stir until just combined.

Fold in the walnuts. You could also fold in 1/2 C of dairy free chocolate chips if desired.

Spray a 9 x 5 inch bread pan with cooking spray and dust with cornstarch.

Pour in the batter and bake 55-65 minutes. After 30 minutes (or whenever the top browns) cover with tin foil to prevent the top from burning. The bread is done baking when a toothpick inserted in the middle comes out clean.

Let cool completely on a cooling rack then cut slices with a serrated knife.

Chocolate Banana Bread: Reduce the walnuts to 1/2 C. Increase the sugar to 1 C. Add 1/4 C cocoa powder. Omit the cinnamon.



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