Discover a new spin on a timeless treat with our Gluten-Free Banana Flour Banana Bread. This recipe transforms the traditional banana bread by using nutrient-rich banana flour as its base, enhancing the natural banana flavor while keeping the loaf light, moist, and completely gluten-free.
Why Banana Flour?
Banana flour, made from unripe green bananas, is not only an excellent gluten-free alternative but also boasts a high level of resistant starch, which aids digestion and offers a lower glycemic response. Its subtle, inherent banana flavor makes it the perfect choice for banana bread, complementing the ripe bananas and adding a unique twist to the classic recipe.
Ingredients
Dry Ingredients
- 1 cup banana flour (finely ground for a smooth texture)
- 1/2 cup almond flour (for extra moisture and a delicate nutty flavor)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for a warm spice note)
Wet Ingredients
- 3 large ripe bananas (mashed until smooth; the riper, the better)
- 2 large eggs (at room temperature; for a vegan version, substitute with flax eggs: 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg)
- 1/3 cup maple syrup (or honey, for natural sweetness)
- 1/4 cup melted coconut oil (or unsalted butter)
- 1 teaspoon vanilla extract
Optional Add-Ins
- 1/2 cup chopped walnuts or pecans (for crunch)
- 1/3 cup dark chocolate chips (for a decadent twist)
Step-by-Step Instructions
1. Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients
- In a medium bowl, sift together the banana flour, almond flour, baking soda, baking powder, salt, and cinnamon. Sifting helps remove any lumps and ensures an even mix.
3. Combine Wet Ingredients
- In a large bowl, mash the ripe bananas until they are almost liquid.
- Add the eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk until the mixture is smooth and well combined.
4. Bring It All Together
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can lead to a denser loaf.
- Fold in the walnuts or chocolate chips, if using, to distribute them evenly throughout the batter.
5. Bake to Perfection
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a cooling rack.
Tips and Tricks
- Banana Selection: Use very ripe bananas to maximize natural sweetness and ensure a moist texture.
- Consistency: If the batter feels too thick, add an extra splash of almond milk to reach your desired consistency.
- Flavor Boost: Enhance the flavor by adding a handful of chopped nuts or chocolate chips — just be careful not to overmix.
- Storage: Wrap the cooled banana bread tightly in plastic wrap. It stays fresh at room temperature for up to 3 days or can be frozen for longer storage.
Final Thoughts
This Gluten-Free Banana Flour Banana Bread is a deliciously moist, naturally sweet treat that’s perfect for breakfast, a snack, or even dessert. With its unique blend of banana flour and ripe bananas, every bite delivers a comforting burst of flavor and nutrition. Give this recipe a try and enjoy a healthier twist on a classic favorite!
Share your baking adventures on social media using the hashtag #GoGoBananas #BananaFlourBread. Happy baking!
