This gluten-free banana bread recipe is easy to prepare in an hour. I use all my ripe bananas in it and often prepare one for the week on Sundays to have a quick, healthy, and satisfying snack or breakfast available.
Banana bread can be a healthy food
One of my favorite recipes is this banana bread. It’s a simple, but nutritious base for any beautiful and nutritious breakfast or snack.
I’ve tried so many gluten-free flour combinations, but this is one I especially like when toasted for breakfast, because it has more protein and is just sweet enough to make a beautiful breakfast, yet will not spike my blood sugar due to the balanced macros.
The fiber, protein, and fat in this banana bread recipe give you fuel and keep you satisfied, while you also feel elevated in spirit.
Gluten-free banana bread
The simple and nutritious base for any beautiful gluten-free breakfast or snack.
Ingredients
- 2 ripe bananas mashed
- 2 eggs
- 2 tbsp coconut oil melted
- 2 tbsp peanut butter
- 1 tbsp honey/coconut sugar/panela optional
- 2,4 dl almond flour
- 0,5 dl gluten-free oat flakes
- 1 tbsp gluten-free flour rice, oat, mix
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp vanilla sugar
- 1 tsp hemp hearts
- dark chocolate chips optional
- banana slices and walnuts for decoration, optional
How to
- Mash the ripe bananas with a fork on a plate. Pour the mash into a bowl and add in the eggs, melted coconut oil, and peanut butter. You can mix in a spoonful of honey for a little extra sweetness or leave it out. Mix all together, whisking for about one minute.
- In a separate bowl mix together all dry ingredients.
- Add the dry mix into the bowl with the liquids and mix. You may add dark chocolate chips if you want at this point.
- Spread coconut oil and gluten-free bread crumbs or flour to a bread loaf mold. You may decorate with sliced banana and walnuts or omit.
- Bake in 175ºC for 45 min. Let it cool down before cutting.
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