Got ripe bananas? Make this one bowl, no fuss, super moist banana bread. So good. No one will believe it’s gluten + grain free.
Here we are. One year into a global pandemic + still staying close to home. How’s everybody doing?
We’re mostly good here. Laying low, wearing the same 3 pairs of black yoga pants on repeat. Two of them MAY have ugly holes in them now. But I got my health, my family, and so much to be grateful for every day.
Like the little things. The small little pockets of joy that make life worth it. A walk with my little one. A phone call from a friend. Or dinner with loved ones.
And banana bread.
Yes, baking brings me JOY + I’m so grateful for the opportunity to keep creating recipes here on the blog. Today I’m sharing my basic gluten free banana bread. A simple recipe made with just a few basic ingredients that yields a perfectly moist and flavorful banana bread the whole family will love.
What I LOVE about this recipe
❤️ one-bowl recipe… just toss all the ingredients in and mix it up.
❤️ all real food ingredients… and gluten free + grain free.
❤️ the texture… moist, slightly fluffy, and with a light crumb.
❤️ the flavor… so dang tasty without being overly sweet.
Baking Tips
❤️ Very Ripe bananas give the BEST flavor. Brown spots = sweet bread.
❤️ Cover your banana bread with aluminum foil 35 minutes into baking. Almond flour will get very dark very quickly.
❤️ Let the loaf cool almost completely before slicing for BEST texture. Trust me on this one.
Hope you LOVE it as much as we do.
This loaf lasted only one day at our house.
xx,
K
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One Bowl Banana Bread (gluten free + grain free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 loaf 1x
Description
Got ripe bananas? Make this one bowl, no fuss, super moist banana bread. So good. No one will believe it’s gluten + grain free.
Ingredients
- 2 very ripe bananas
- 2 eggs
- 1/4 cup butter, ghee, or coconut oil – melted
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 2 cups almond flour (I use THIS blanched brand)
- 1/2 cup tapioca flour (like this)
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped nuts (I used pecans)
- optional toppings: chopped nuts, chocolate chips, and coarse salt
Instructions
- Preheat oven to 350’F. Line loaf pan with parchment paper or liberally grease. Set aside.
- In a large bowl, mash bananas with a fork. Whisk in eggs, melted fat, maple syrup, and vanilla extract until well incorporated. Stir in almond flour, tapioca, baking soda, salt, and chopped nuts until just combined. Do not over-mix.
- Pour batter into prepared loaf pan and bake for 35 minutes. Remove from oven and cover with aluminum foil and bake another 15-20 minutes , until toothpick in center comes out in the center. (Almond flour will get overly brown if you don’t cover during last part of baking.)
- Remove from oven and cool for 5 minutes. Then remove from loaf pan and cool on cooling rack before slicing. Enjoy!
Notes
If you don’t have tapioca flour, you can sub arrowroot powder.
Love this recipe?
Check out my Strawberry Banana Bread
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I saw you post pictures of this on Instagram today. And I had all of the ingredients. So good. Thanks for the recipe. My new favorite banana bread. I don’t think I want to share with my family.
★★★★★
Sweet! I have to hide it at my house if I want any at all. My people devour it.
So moist and delicious. Great recipe. My sister is gluten free and loved it.
★★★★★
Yay! I’m so happy to hear that. 🙂
Would flax eggs work? It looks delicious but not vegan. Thanks!
I haven’t tried it myself but I know people use flax eggs in banana bread all of the time. I would use 2 flax eggs. I’d love to hear if you try it. 🙂