Fall

Gluten-free Banana Olive Oil bread

by:
October 12, 2018
Photo by Adrienne
Author Notes

A delightful banana bread that is moist and gluten-free with a secret ingredient: olive oil. Healthier alternative to the usual banana bread with granulated sugar and wheat flour. Sweetened with maple syrup or honey. —Adrienne

  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 6-8
Ingredients
  • Wet Ingredients
  • 1 cup mashed bananas (does not have to be ripe, but don't use green)
  • 1/2 cup olive oil
  • 3 eggs (if vegan, egg alternative)
  • 2-3 tablespoons maple syrup
  • Dry Ingredients
  • 1 1/2 cups all purpose flour (I used ½ c. almond flour, ½ c. cashew flour, ¼ c. sprouted brown rice four and ¼ c. coconut flour)
  • 1 teaspoon baking soda
  • 4 pinches sea salt
In This Recipe
Directions
  1. Preheat oven and bake at 350ºF. Stir flour, baking soda and salt in a bowl to incorporate. Can sift flour, but it is not a must.
  2. In a larger bowl, add wet ingredients (I recommend mashing the bananas first, measuring bananas until 1 cup, and then adding other wet ingredients), and whisk ingredients together.
  3. Add dry ingredients to wet ingredients stirring well to combine. Put a little oil at bottom of bread loaf pan so as to prevent sticking and pour batter into pan. Smooth top of batter before putting in oven.
  4. Bake for 25-30 minutes (check for your preference of bread consistency). Let cool in pan once removed from oven for about five minutes.

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