This gluten-free banana bread comes together in just one bowl and is so good, everyone will love it.
Simply Recipes / Cambrea Gordon
I started baking with almond flour because of my daughters gluten sensitivity.
The breads, cookies, and bars Id been baking since she was tiny were no longer suitable.
Simply Recipes / Cambrea Gordon
Among them was banana bread, a longtime favorite.
I tinkered withmy tried-and-true recipefor banana bread to make it gluten-free, swapping in almond for wheat flour.
No fancy flour combos, xanthan gum, or kitchen trickery needed.
Simply Recipes / Cambrea Gordon
First off, its nutritious.
After all, it contains just one ingredient: almonds.
I also happen to love the tastethe sort of sweet, nutty flavor you might expect from almonds.
Simply Recipes / Cambrea Gordon
As such, store it in the fridge or freezer, particularly if you dont use it often.
When you swap wheat flour for almond flour, you cant expect the same results.
Both are tasty but different.
Simply Recipes / Cambrea Gordon
Almond flour banana bread doesnt rise quite like regular banana bread.
Its a bit denser, very moist, with a slightly coarser texture.
Regardless, this banana bread is embraced in my house just as enthusiastically as my standard loaf.
Simply Recipes / Cambrea Gordon
King Arthur, another brand I like, also sells finely ground almond flour.
That refined texture is more akin to wheat flour and works well.
Id avoid using almond meal since is coarser.
Simply Recipes / Cambrea Gordon
In a pinch, Ive made my own almond flour in a high-speed blender.
That said, super-fine almond flour is fairly easy to find and is widely availableonline.
If you dont have an electric mixer, use a fork to mash the bananas into a puree.
Simply Recipes / Cambrea Gordon
You should have about 1 1/2 cups mashed bananas.
Add the eggs and beat with an electric mixer or fork until fully blended.
Add the brown sugar, maple syrup, and vanilla, and beat again to fully blend.
Use a fork to stir the dry ingredients together.
Add the chocolate chips and mix just until combined.
Scrape the batter into the prepared pan.
The top will be deeply brown.
The inside is very moist.
Let the banana bread cool in the pan for at least 1 hour.
Run a butter knife around the edges and gently tip it out.
Store it in a lidded container or wrap it with plastic wrap.
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