Are we still baking banana bread? Is this still a thing? Of course it is. I developed this gluten-free banana bread recipe in response to one of the most common questions about my healthy banana bread recipe: “Can I make it with almond flour?”
While my banana bread recipe offers other gluten-free options in the post (including a delicious oatmeal option), the almond flour answer isn’t so simple. I think it took me seven tries to get this recipe right!
This version required several modifications, so today I’m sharing it as my own recipe. I will guide you too how I modified the recipe to work with almond flour, which can be helpful if it’s your favorite flour or if you have a surplus in the pantry.
This banana bread is very tender, moist and decadent. These qualities are natural byproducts of using extra almond flour and eggs to hold the bread together. This “bread” almost reminds me of pound cake in texture, and could definitely pass as a banana cake, maybe you’d like to top it with cream cheese frosting.
Although different in texture from my favorite banana bread, this gluten-free banana bread is great on its own. Like the other recipe, it’s easy to mix, by hand, in a bowl, no less! It is also naturally sweetened with honey or maple syrup. And I think it also qualifies as paleo. Ready to make one?
Continue with the recipe…
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