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
one 4"x8" loaf
Oat flour (made by pulsing gluten-free rolled oats in a food processor)
Almonds, finely ground in a food processor
Banana flour (can be substituted with oat flour)
soft, pitted Dates
1/4 cup cups
large, ripe Bananas
unsalted Butter, melted & cooled
Apple Cider Vinegar
Pecans/Walnuts, toasted & chopped
dried Cranberries (substitute with chocolate chips if you don't mind the added sugar)
In This Recipe
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!