Photo Credit: Elizabeth Newman
This recipe is for my upcoming cookbook, but my team loves it so much, I couldn’t help but share it with you early! This blend of flours, bananas and almond butter creates such a perfectly light texture that you’d probably never guess is gluten-free. I love this for a breakfast, snack, or a pretty darn healthy dessert.
Not a fan of walnuts? Feel free to omit! Also note, this bread gets quite dark when baking, but do not fret. It is not burned! It develops a really lovely nutty flavor through caramelization.
Gluten Free Banana Walnut Bread
- 3 very ripe bananas
- 1 egg
- 1/3 cup roasted almond butter
- 3 tablespoons melted and cooled coconut oil
- 3/4 cup coconut sugar
- 1/2 teaspoon kosher salt
- 3/4 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- 1 cup white rice flour
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- Preheat the oven to 350 degrees F. Lightly brush the inside of a 10 by 5 inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
- In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond butter, coconut oil, sugar, almond milk and vanilla until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon. Use a rubber spatula to stir until combined. Stir in the chocolate chips if using.
- Pour the batter into the prepared pan sprinkle the walnuts on top. Bake for about 1 hour and 5 to 1 hour and 10 minutes or until the bread is firm to the touch and a tooth pick inserted in the center comes out with very few crumbs. Allow to cool for 30 minutes in the pan resting on it’s side. Loosen the edges with a knife and remove to a wire rack to cool completely. Bread will keep for 4 days at room temperature or can be sliced and frozen for up to a month.