We know you loved it. Our insane recipe for gluten-free banana bread is one of our greatest hits. So, here’s a treat that’ll make it even sweeter.
Check out this fun little video we made to show just how easy—and pretty—this loaf is. And for your baking pleasure, here's the recipe:
Yield: 12 mini loafs
Active Time: 10 minutes
Total Time: 30 minutes
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
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.
Produced & Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Megan Stone
Recipe and Styling by: Merce Muse