Gluten Free & Refined Sugar Free Banana Bread

By Reethika Singh
March 30, 2018
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Author Notes: I wanted to develop an easy recipe for a gluten-free, naturally sweetened banana bread that would taste as good as the original. Reethika Singh

Makes: one 4"x8" loaf

Ingredients

Dry Ingredients

  • 3/4 cup Oat flour (made by pulsing gluten-free rolled oats in a food processor)
  • 1/4 cup Almonds, finely ground in a food processor
  • 1/2 cup Banana flour (can be substituted with oat flour)
  • 1/4 cup Buckwheat flour
  • 1/2 teaspoon Cinnamon powder
  • 1/4 teaspoon Nutmeg, grated

Wet Ingredients

  • 12-15 soft, pitted Dates
  • 1/4 cup cups Yogurt
  • 2 large, ripe Bananas
  • 1/3 cup unsalted Butter, melted & cooled
  • 1 teaspoon Baking Soda
  • 1 teaspoon Apple Cider Vinegar
  • 1 Egg
  • 2 teaspoons Vanilla extract
  • 1/4 teaspoon Salt
  • 1/2 cup Pecans/Walnuts, toasted & chopped
  • 1/4 cup dried Cranberries (substitute with chocolate chips if you don't mind the added sugar)

Directions

  1. Grease a 4"x8" loaf pan. Preheat the oven to 350°F or 180°C.
  2. Roast whole bananas (with peels) in the oven until black. Remove, cool & mash well.
  3. In a medium bowl, whisk the dry ingredients together until well combined.
  4. Purée the dates along with the yogurt & combine this purée with the rest of the wet ingredients. Mix well.
  5. Fold the wet ingredients into the dry ones until well incorporated, then stir in the add-ins. Pour batter into the pan, level and bake for about 40-45 minutes until a toothpick inserted into the center of the bread comes clean.
  6. Remove from oven, cool the bread in the pan for 5 minutes, then turn on to a wire rack and cool completely. Slice & enjoy!

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