Description
A delicious, moist and incredibly flavorful banana bread that is gluten free! My family loves it so much it’s replaced my regular flour recipe.
Ingredients
Scale
Wet Ingredients:
- 1/4 Cup Oil (melted coconut oil can be substituted)
- 1/4 Cup Honey
- 4 Large Eggs, room temperature
- 1/4 Cup Almond milk (you can substitute regular milk if dairy is ok)
- 1 Tablespoon Vanilla Extract
- 3 Large Overly Ripe Bananas, mashed
Dry Ingredients:
- 2 Cups Gluten Free Flour Mix
- 1/4 Cup Almond Flour
- 2 teaspoons Baking Soda
- 1 Tablespoon Ground Organic Flax Seed
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Cinnamon
- 1/4 Cup Chopped Walnuts (optional)
Instructions
- Preheat the oven to 350°F degrees.
- Grease a 9×5 bread loaf pan and set aside.
- Mash the bananas with a fork.
- In a large bowl, whisk the oil and honey. Add the eggs, almond milk, vanilla and bananas.
- Sift the gluten-free flour, almond flour and baking soda, flax seed, salt and cinnamon into the wet ingredients and stir to combine. Lastly, fold in nuts.
- Pour the batter into the greased loaf pan and bake for 45-50 min checking every 5 min after the 45 min mark until a knife comes out clean. Be careful not to overbake.
- Cool in a wire rack.
Notes
Serving Size: 16 slices ~ Calories 136; Fat 2.5 gr; Cholesterol 46.5 gr; Sodium 150.9 mg; Carbs 24.3 gr; Fiber 1.7 gr; Sugar 6.3 gr; Protein 3.2 gr
