
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.
Makes: one 4"x8" loaf
Ingredients
Dry Ingredients
-
3/4
cup Oat flour (made by pulsing gluten-free rolled oats in a food processor)
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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
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12-15
soft, pitted Dates
-
1/4 cup
cups Yogurt
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2
large, ripe Bananas
-
1/3
cup unsalted Butter, melted & cooled
-
1
teaspoon Baking Soda
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1
teaspoon Apple Cider Vinegar
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1
Egg
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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)
In This Recipe
Directions
- Grease a 4"x8" loaf pan. Preheat the oven to 350°F or 180°C.
- Roast whole bananas (with peels) in the oven until black. Remove, cool & mash well.
- In a medium bowl, whisk the dry ingredients together until well combined.
- Purée the dates along with the yogurt & combine this purée with the rest of the wet ingredients. Mix well.
- 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.
- Remove from oven, cool the bread in the pan for 5 minutes, then turn on to a wire rack and cool completely. Slice & enjoy!
- This recipe was entered in the contest for Your Best Recipe with Bananas or Plantains
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