Gluten Free Banana Bread


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Gluten Free Banana Bread
I don't eat much fruit but when I do, it's usually in the form of banana bread (or wine). I've been developing this recipe for a while. Some of the gluten free recipes out there are NOT good. I found the trick to be the yogurt, it really provides moisture to the bread, which is something you often sacrifice in gluten free baking. I noted this below, but you really don't need the added sugar, especially if your bananas are really ripe! I know the bee pollen seems like a luxury add on of sorts but it is seriously SO GOOD. It compliments the bread perfectly and if you get it locally, it can help with seasonal allergies. :).
Prep Time 10
Cook Time 45-55 minutes
Servings
Ingredients
  • 2 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2.5 large ripe bananas
  • 1/4 cup kefir or yogurt
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/4 cup sugar you definitely don't need the sugar, if you want to make it better (for you) leave it out!
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 tbsp bee pollen
  • 1/2 cup bittersweet chocolate chips
  • 1 tsp baking soda
Prep Time 10
Cook Time 45-55 minutes
Servings
Ingredients
  • 2 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2.5 large ripe bananas
  • 1/4 cup kefir or yogurt
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/4 cup sugar you definitely don't need the sugar, if you want to make it better (for you) leave it out!
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 tbsp bee pollen
  • 1/2 cup bittersweet chocolate chips
  • 1 tsp baking soda
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a 9x5 baking pan with parchment paper and set aside
  3. Combine all dry ingredients (almond flour, coconut flour, sugar, baking soda, cinnamon, nutmeg, salt) in a bowl and set aside.
  4. In a separate bowl mash the bananas. Add all the wet ingredients to the bowl (eggs, vanilla, coconut oil, and kefir (or yogurt) and mix until combined.
  5. Add wet ingredients to dry ingredients and stir until combined. Fold in the chocolate chips.
  6. Pour mixture into the parchment lined bread pan and top with one tbsp of bee pollen.
  7. Bake for 44-55 minutes or until a tooth pick comes out clean. Remove and add 1 more tbsp of bee pollen on top!
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