Delicious Gluten-Free Banana Bread with Almond and Oat Flour
A delightful Gluten-Free Banana Bread made with almond and oat flour, perfect for breakfast or snacks.
Equipment
- - 9x5-inch loaf pan
- - Mixing bowl
- Whisk
- Spatula
Ingredients
For the Batter
- 3 bananas Ripe Bananas Use overripe bananas for natural sweetness and moisture
- 1 tsp Pure Vanilla Extract Enhances flavor depth
- 1 whole Whole Egg Acts as a binder; substitute with chia or flax egg if vegan
- 1/2 cup Avocado or Coconut Oil Melted before mixing
- 1/4 cup Organic Cane Sugar Provides sweetness and structure
- 1/4 cup Brown Sugar Adjust according to your sweetness preference
- 1/4 cup Maple Syrup Optional based on banana ripeness; can use honey
- 1 tsp Baking Powder Essential leavening agent
- 1/2 tsp Sea Salt Enhances overall flavor
- 1 tsp Ground Cinnamon Infuses warmth and depth
- 1 cup Unsweetened Almond Milk Can be substituted with other dairy-free alternatives
- 1/2 cup Almond Meal Offers a nutty taste
- 1 cup Gluten-Free Flour Blend Key for gluten-free structure
- 1 cup Gluten-Free Rolled Oats Adds texture and fiber
Instructions
How to Make Gluten-Free Banana Bread
- Preheat your oven to 350°F (176°C) and line a 9x5-inch loaf pan with parchment paper.
- Mash the ripe bananas in a large bowl until smooth.
- Mix in the vanilla extract, egg, melted oil, cane sugar, brown sugar, maple syrup, baking powder, sea salt, ground cinnamon, and almond milk.
- Fold in the almond meal, gluten-free flour blend, and rolled oats.
- Pour the batter into your prepared loaf pan, smoothing the top.
- Bake in the preheated oven for about 1 hour, or until the top is golden brown.
- Cool completely before slicing.
Notes
Optional: Serve warm with a drizzle of honey for an extra sweet treat.