This bread is bananas!
This perfectly sweet and moist banana bread uses gluten-free flour, low GI coconut sugar, and no butter, oil, or eggs. It’s practically healthy food!
Super ripe bananas are used to sweeten this bread. Rather than using white sugar or syrups, less than a cup of coconut sugar is used. The oil and butter have been omitted for a lightened-up version you won’t feel guilty for indulging on.
This bread is just as yummy as pancakes or waffles, but it’s less hands-on with even quicker clean-up. This gluten-free banana bread comes together in minutes using just one bowl. Put in the oven, set your timer, and walk away!
Serve this bread warm from the oven, or heat in a toaster oven or conventional oven for best re-heating results. Absolutely delicious with a smear of salted vegan butter.
Gluten-Free Banana Bread
1 1/2 cups mashed banana
3/4 cup coconut sugar
1/2 cup runny almond butter
1 cup gluten-free all-purpose flour
2 teaspoons baking powder
1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
¼ cup of chopped walnuts
- Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.
- In a large bowl, combine the mashed banana, coconut sugar, almond butter, flour, baking powder, cinnamon, salt, vanilla, and walnuts. Stir well to combine, until all of the flour is mixed in and the batter looks relatively uniform.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake the loaf at 350ºF for 50 minutes, or until the top has risen and a toothpick placed in the center of the bread comes out relatively clean. Let the bread cool completely.
- Once the bread is completely cool, use the parchment paper to help you lift it out of the loaf pan. Slice and serve!
Recipe adapted from Detoxinista. Visit her page for the full recipe, including tips and substitutions.
