Gluten-Free Almond Banana Bread
In short: A moist, tender banana loaf made with ground almonds instead of flour, sweetened with ripe bananas and maple syrup. Naturally gluten-free and dairy-free. It takes about 1 h 15 min in total and makes 10 servings.
- Prep
- 15 min
- Cook
- 1 h
- Resting
- 1 h 15 min
- Total
- 1 h 15 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 290 kcal
Ground almonds replace the flour in this banana bread, so it is naturally gluten-free and needs no special blend. Ripe bananas and a little maple syrup sweeten it, oil keeps it soft and eggs hold it together. It bakes into a dense, tender loaf with a toasted nutty flavor that slices cleanly once cool. It suits breakfast, lunch boxes and anyone avoiding wheat.
Instructions
- Heat the oven to 175°C (350°F). Grease a 20 x 10 cm (8 x 4 inch) loaf pan and line it with a strip of parchment paper that overhangs the long sides.
- In a large bowl, mash the bananas until almost smooth, leaving a few small lumps. Whisk in the eggs, oil, maple syrup and vanilla.
- Stir in the ground almonds, baking soda, baking powder, cinnamon and salt until just combined. The batter is thick and spoonable.
- Scrape the batter into the pan, smooth the top and scatter the flaked almonds over it.
- Bake for 55 to 65 minutes, covering the loaf loosely with foil after 35 minutes if the top browns quickly. It is done when a skewer in the center comes out clean and a thermometer reads 93°C (200°F).
- Cool in the pan for 15 minutes, then lift out with the parchment and cool on a rack for at least 1 hour before slicing. The loaf is fragile while warm.
Tips
- Use bananas with plenty of brown spots. Pale, firm bananas make a bland, dry loaf, and almost all of the sweetness here comes from the fruit.
- Blanched almond flour gives a paler, finer crumb, while whole ground almonds with their skins give a darker, rustic loaf. Use the same weight of either.
Questions and answers
Is this safe for a strict gluten-free diet?
The recipe has no wheat ingredients. If you need a strictly gluten-free loaf, check that your baking powder and ground almonds are labeled gluten-free, since some are processed alongside wheat.
Why is it so dense and moist?
Almonds are rich in fat and have no gluten, so the crumb is tender and heavy rather than airy. Cool it fully before slicing, and it firms up and cuts cleanly.
How do I store it?
Wrap it and keep it for 2 days at room temperature or 5 days in the refrigerator. Slice and freeze for up to 3 months, and toast slices straight from the freezer.
How long does it take to make Gluten-Free Almond Banana Bread?
About 1 h 15 min in total: 15 min of preparation and 1 h of cooking.
How many calories are in Gluten-Free Almond Banana Bread?
About 290 kcal per serving, with 8 g of protein, 19 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 19 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 170 mg |
Estimated values, calculated from the ingredients.
