Recipe: Gluten-Free Maple Banana Bread
We doubt anyone will even notice that this light, fluffy, and flavorful bread is gluten-free. Plus, you'll get lots of "oohs" and "ahhs" when you present the gorgeous loaf studded on top with toasted nuts and caramelized banana pieces.
- 4 medium ripe bananas
- 3/4 cup unsweetened almond milk
- 1 egg
- 3 Tbsp. coconut oil, melted
- 3 Tbsp. maple syrup
- 1 tsp. maple extract
- 1/4 cup maple sugar
- 1/4 cup Spiced Vanilla Bean Sugar
- 1 1/4 cups gluten-free flour blend*
- 1 1/4 cups almond meal
- 1 1/4 cups gluten-free regular oats (not instant)
- 3 1/2 tsp. 3½ tsp. baking powder
- 1 tsp. ground Supreme Saigon cinnamon
- 3/4 tsp. fine Himalayan pink sea salt
- 1/2 cup chopped nuts of choice (Brazil nuts, hazelnuts, walnuts, pecans, almonds)
- Additional 1 Tbsp. choice of sugar for topping (optional):
- 1 Tbsp. maple sugar
- 1 Tbsp. Spiced Vanilla Bean Sugar
*A variety of brands make gluten-free flour blends, including Pillsbury and King Arthur Flour. This recipe was adapted from the Minimalist Baker’s recipe for One Bowl Gluten Free Banana Bread.
Preheat oven to 350 degrees. Grease a 9x5 loaf pan with cooking spray. Use a fork to mash 3 of the bananas together in a large bowl; set remaining banana aside. Add almond milk, egg, coconut oil, maple syrup, maple extract, and both sugars. Stir until combined. In a separate bowl, mix together all dry ingredients except for nuts and optional sugar topping. Stir dry ingredients into wet until just combined. Pour batter into prepared pan. Generously sprinkle nuts on top of the batter. Slice remaining banana and arrange slices on top of nuts. Sprinkle entire top with 1 Tbsp. maple sugar or Vanilla Bean Sugar if desired. Bake for about 1 hour or until middle is just barely firm and loaf is golden brown. Let loaf cool completely before slicing or it will be too crumbly to hold its shape.