Gluten-Free Banana Bread

April 23, 2015
by Merce Muse for Thrive Market
Gluten-Free Banana Bread

This gluten-free version of the family favorite has everything you've come to love about banana bread—except the traditional flour. Chock full of bananas and walnuts,  it's also exceptionally moist, thanks to the light texture of almond flour. 

Making Gluten-Free Banana Bread

Yield: 12 mini loafs
Active Time:

Recipe Ingredients

3 1/2 cups almond flour
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon vanilla powder
1 1/4 teaspoons sea salt
1 1/4 teaspoons baking soda
3 large eggs
1/2 cup light agave
1/4 cup grapeseed oil
5 large, ripe bananas
1/2 cup chopped walnuts, plus more for garnish

Baking Instructions

Preheat oven to 350 degrees and spray a mini loaf tray with nonstick spray.

Place bananas in the bowl of a food processor and pulse until just blended. Set aside.

Whisk together the almond flour, cardamom, cinnamon, vanilla, sea salt, and baking soda in a large bowl. In a small bowl, whisk together the eggs, agave, and grapeseed oil. Fold the wet ingredients until the dry and thoroughly combine. Fold in the pureed bananas and walnuts. Let dough sit 5 minutes.

Divide dough between pre-greased molds, sprinkle extra chopped walnuts on top, and bake 15 to 17 minutes. Let loaves cool in molds slightly before serving.

Photo credit: Paul Delmont

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This article is related to: Baking, Dessert, Gluten-Free Recipes, Bread Recipes, Banana Bread Recipes

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14 thoughts on “Gluten-Free Banana Bread”

  • CJrMom

    Looks wonderful! Can I substitute maple syrup or honey for the agave?

    Reply
  • Drew Fansler
    Drew Fansler May 1, 2015 at 9:00 am

    Sounds delicious, but the headline in your email blast calls this 'A Healthy Spin On a Childhood Favorite.'

    When can we stop calling things healthy simply because they're gluten-free?

    Reply
    • Norma

      Drew, it is true, search gluten and you will find why is not healthy for us (people) with or with out celiac desease. After a lot of reading I´m eating gluten free to experience what studies say about it...so far I´m feeling great, better and never had issues eating gluten. Give it a try and you decide later.

      Reply
      • Drew Fansler

        Norma, I've read plenty.

        Many studies advocating the elimination of gluten have been conducted at the behest of the billion-dollar
        gluten-free industry, and of course any study they are paying for will
        find favorable results. Udi's and their pals would never pay for a study that tells people to eat less of their product.

        Science does not support that gluten-free diets are healthier than otherwise. Celiac disease is very real, but only affects about 1% of the population. Given that spikes in non-Celiac gluten 'allergies' or even sensitivity are occurring in very select demographics, evidence suggests strongly that gluten-free is a fad diet.

        Gluten shows up in all kinds of processed foods as a stabilizer and texture enhancer. It's in stuff like ketchup, salad dressing, fruit preserves, and liquor. Additionally, removing gluten from a recipe often involves additional processing and artificial ingredients. The solution is not a more expensive, higher-processed, lower-nutrient version of what's in your pantry, but buying whole food and cooking it yourself. It is cutting down on sugar and refined carbs, and eating vegetables. But a lot of people don't like vegetables and don't like or don't have time to cook, so buying a fat-free, sugar-free, gluten-free-whatever is easier.

        If a slice of bread gives you a stomach ache, I can't argue with that--so if it makes you feel better to eliminate that, go for it. Personally, I did Paleo for a couple of months and my mood dropped like a rock.

        My point stands that if gluten-free was an across-the-board better alternative, I would have felt better as well. And I'm not the only one.

        Reply
  • Carla Cox

    Are the "pre-greased molds" the same thing as mini-loaf pans? I have foil mini-loaf pans and wondered if I could use those?

    Reply
  • Barbara Kolk

    Please start posting carbs, fat, sodium etc .. thank you.. useless recipe unless you do that

    Reply
  • communaltable
    communaltable June 13, 2015 at 7:37 am

    If I don't have mini loafs would a standard loaf pan do? I just put it in the oven in one of those, should I double the time you think?

    Reply
  • Zoe Estelle

    Looks lovely! Will try with a different sweetener, thank you!

    Reply
  • disqus_kJOGzhZ1rG
    disqus_kJOGzhZ1rG January 7, 2016 at 12:52 pm

    I just made this and color the recipe almost exactly. I ground my own almonds for the almond flour. I only had regular loaf pans and mini muffin pans- both cast iron. So I used the cast iron muffin pans that I sprayed with cooking spray. I baked many gf things this way and have never had a problem. it took about 20 minutes until they seemed firm enough to be done. They stuck really badly to the pans. Any suggestions? I'm only half way done with the batter and need to figure out a solution. These muffins are not presentable. I was planning to take them to an event tomorrow, help!

    Reply
  • Luke Abbott

    This looks so awesome! Do you have any recommendations for how I might substitute the almond flour out for other GF flour(s)?

    Reply
  • Matthew Prinvale
    Matthew Prinvale March 29, 2016 at 10:13 pm

    This came out so good! First time using almond flour and now I'm hooked.

    Reply
  • Kathleen Martin
    Kathleen Martin April 23, 2016 at 5:10 pm

    could i use coconut oil instead of grapeseed oil??

    Reply
  • Kathleen Martin
    Kathleen Martin April 23, 2016 at 5:17 pm

    also could i substitute the eggs for flax or chia seed eggs??

    Reply
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