Ok!
So you guys want some gluten free quick bread, huh!? After I asked which recipes peeps were interested in in this post, the banana bread was the most requested one by far.
I totally don’t blame you. I’ve had it for breakfast every single morning for the past two weeks.
Every. Single. Morning.
I’ve re-made it THREE times since.
It’s so gooooood.
Gluten Free Banana Bread [vegetarian, gluten free, dairy free, FODMAPs friendly, makes 1 mini loaf]
Ingredients:
- 1 cup almond flour
- 1/2 c NuNaturals stevia baking blend
- 1/4 cup whole rolled oats (certified GF)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 large (super ripe) banana
- 2 eggs
- 1/2 tsp vanilla extract
Directions:
You know the drill. Combine all the dry ingredients in one large mixing bowl and the wet ones (banana, eggs, & vanilla) in a separate bowl. Combine the two and pour into a greased mini-loaf baking dish.
Bake for 40-45 minutes (or until a toothpick comes out clean) at 350 degrees.
Let it cool before removing it from the pan.
It’s awesome with nut butter but equally as good (maybe better?) on it’s own. Seriously. It’s freakin’ good.
Do yourself a favor and make [at least] a double batch. After making single loaves twice, I realized my banana bread cravings weren’t going away any time soon so I just made two (one for the fridge, one for the freezer). Well, freezing it was pointless, because the first one only lasted 3 days in the fridge, so the other one is currently thawing now…heaven forbid I have to branch outside this rut come tomorrow morning.
Notes:
If you don’t have access to NuNatural’s stevia baking blend (I’m sorry!) you could try subbing (a reduced amount of) another sugar. I can’t say how this will work since I haven’t tried it. I’d start with 1/4 cup coconut sugar or sucanant to start. I don’t know how this will affect the bread’s consistency since there will be fewer dry ingredients – if you try it and it works, let me know! FYI, you can buy NuNaturals products online, be it from the company website, or iHerb or amazon.
And if you’re worried about baking in this summer heat, you could always go topless.
this looks so good! do you think I could sub flax seed ‘eggs’ in?
PATTTYYY =]
Do you think spelt flour would be okay instead od almonds because I’m allergic to nuts and seeds. I’d also sub e eggs with a chia “egg”. I guess I’m not sure whats the diff properties almond versus spelt would take in the recipe..does almond maybe have more binding power because of the higher fat content, so maybe I should add additional chia or additional source of binding..?? what do you think?
I really wanna make this!! YUMMM
Absolutely! Substitute eggs have the same effect as regular ones.
Look at those BIG blue eyes!!! He is so gosh dang cute!!!
Banana bread is my faaaavorite!! It just screams comfort food to me :).
He is such a cutie And thanks for the recipe.
Looks and sounds so, so good! Banana Bread is always my classic go-to treat!
Yummmo! Can’t wait to try this out!
oh my lanta i am SO excited to make this today. NYC just let go of it’s heatwave so this is perfect timing 🙂 how did i live without your blog before?!
Agreed! And adds that nutty flaxy flavor!
As others have already answered – yes give it a shot! GF baking is a little different without eggs so I’m not sure how it’ll do w rising. Let me know!
Looks awesome! Banana bread is one of my favorites and I haven’t ever done a GF version. Thanks for sharing 🙂
Thank you for sharing the recipe! It looks and sounds wonderful!
Looks amazing!!
yay! thanks!
definitely! thanks :)!
im not sure about almond flour as having binding properties, but as you said the higher fat content is a factor to consider when swapping for spelt. maybe add some coconut oil or vegan butter to the recipe. itll be too low in fat without any oil if you nix the nut flour. the eggs alone should do the trick for binding though.
haha. awww. youre sweet tanya 🙂
Love the pic of P! Thanks~!
This is on my baking list for the weekend!
Yayyyy!!!! I’m so excited the recipe is posted! What could I sup for oat flour? My body can’t digest oats 🙁
Love the photo of P!
id try sorghum flour or brown rice flour.
theres also buckwheat and millet flours but those have stronger flavors that may change the banana bread’s flavor as a whole.
good luck and let me know how it goes!
Hi! I used Stevia once and found it had the most unusual after taste, and I only used a couple of tbs! Has anyone else found the same result with this banana bread? Or am I safe to give Stevia another try? Kelsey 🙂
hi kelsey, be sure to note that the stevia used in this recipe is a baking mix, not pure stevia! i just want to be sure you don’t flood the recipe w that much sweetener!!
that said, yes, certain brands of stevia do have a funky after-taste. i am pretty picky about the kind i use and nunaturals is the best in my opinion.
Elise,
I think I have a double batch of “failure” baking in my oven! I went to Whole Foods and was excited when I saw NuNaturals White Stevia Powder. I even read the container and didn’t see anything listed about a Stevia Baking Mix as part of their product line. I think I got the wrong thing didn’t I :(. I guess I just talk this up to ” a good try”. Where did you purchase yours?
Thanks!
Patricia
That is without a doubt the most adorable pick of P yet!!!!
And i love the idea of a mini loaf but……. I’m a realist. Totally doubling this and baking in the morning!
mmm love banana bread
Patricia mine also hasn’t worked. I used coconut sugar but I think in my case it was the baking powder which let me down. Which brand do you use Elise? After realizing that mine wasn’t working I checked the packet (something I should have done beforehand!) and discovered that I should have used 2tsp not 1/2tsp. I guess different powders have different strengths? It still tastes yummy in ‘pudding’ form though 🙂
I made two batches of this banana bread last night so that I could make a regular-sized loaf instead of mini loaves like the recipe was made for. It turned out awesome and I subbed the stevia baking blend with 1/4 c and about 1 T of coconut sugar. Good stuff! Now, if only I could get my cooking skills up to par so that I can throw stuff together to make baked goods like this, I will feel like a real cook! I’m making your zucchini noodles with peanut sauce tonight and I plan on adding carrots. I’m excited 🙂
That picture of P is soooo cute. I love how you can tell he is watching you and not necessarily looking at the camera. So precious!
I made this last night and you’re right, it’s freaking delicious!!! I used maple syrup instead of Stevia, which made the bread very moist, but yum!!!
Will have to make sure to double the recipe next time like you suggested because the mini loaf will last us two days at the most 🙂
oh no! i think you used stevia instead of the stevia baking blend. some wf carry the baking blend but otherwise amazon.com (also check iherb.com but i am amazon prime so thats where i get it) is where its at.
i think your double failure loaf is gonna be craaaaazy sweet.
hmmm…i just use the generic wf (365) brand. how weird that your baking powder has a conversion!? you were using baking powder not baking soda right? banana bread pudding doesnt sound too bad…
thanks for the info brooke, glad the coconut sugar worked. and fyi, i have plenty of unsuccessful breads that i throw together that dont work that i eat out of the pan, so dont worry about your cooking skills!
enjoy the zucchini noodles w peanut sauce. its a good one 🙂
nothing wrong w super moist bread in my opinion! sometimes i undercook things so theyre slightly gooey on purpose 🙂
so good right???
Hi. I love your blog! I follow the FODMAPS diet. Your recipes have been super helpful to me. I’m curious if you could substitute peanut flour for the almond flour? I’m not sure if it would work well. I don’t tolerate almonds too well. Thanks much!
hmmmm…interesting question. i cant say for sure but i dont think it would work if swapped entirely, but maybe a portion could be exchanged? peanut flour is like coconut flour in that its really absorbant and doesnt really cook quite like normal flour. that said, almond flour is also very different from normal flour in its baking properties. if youre sensitive to almond flour, my best suggestion would be to use a combo of flours, like 1/3 cup almond flour, 1/3 cup brown rice flour, 1/3 cup peanut/coconut flour. or you could always increase the oat flour to be a larger portion. not to throw another wrench into the matter, but decreasing the almond flour amount will also affect the fat (and thus the moisture of) the recipe, so if you reduce the almond flour substantially you may consider adding in some coconut oil or other fat (nut butter?) to compensate for the moisture loss. good luck mary! and if you try it and it works come back and leave a comment for me/others to know!
I just baked 2 loaves and they turned out great! I doubled the recipe…so I used 1 cup almond flour and 1 cup coconut flour. You were right about needing more fat since I used less almond flour. I didn’t have coconut oil so I used 1/2 cup canola oil. I’m sure coconut oil would have tasted much better. Thank you for your help Elise!
yay! glad it worked – enjoy 🙂
I just made this banana bread and it is AWESOME! I subbed maple syrup for the Stevia Baking Blend (because I couldn’t find it and didn’t want to order it online).
Thanks so much for the recipe!
Yay! I’m obsessed too – I think it tastes like banana flavored cake. So yummy.
Hi Kelsey-
I, too, made this bread with pure stevia, and it was WAY too sweet and had awful aftertaste. Mine was a “baking blend” also, so I thought I would be okay (even though I knew it just couldn’t be right for a mini-loaf.) I’m going to try again using 1/4 cup or less and hope that does the trick. My chickens have been enjoying the bread, at least.
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Elise, i am new to your blog and it is wonderful! I went gfree this year do to health reasons and i missed banana nut bread more than anything else. Tryed this recipe and it was DELICIOUS 😉 i didnt hav the nunatural blend so i used 1/3 cup coconut sugar(i of course followed your advice and doubled the recipe) and a few tBs of raw honey and it turned out perfect. Thanks!
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I’m really new to GF baking,say if I swap the almond flour for oat and add butter do you think it’ll work and how do I incorporate the butter?thanks!
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