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
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Ingredients
- Dry Ingredients
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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
-
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!
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