Gluten Free Banana Bread

2017-02-06
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  • Yield : 1 loaf
  • Servings : 8 - 10
  • Prep Time : 20m
  • Cook Time : 50m
  • Ready In : 1:15 h

This banana bread has become a staple in my kitchen for breakfast or a little treat.  It’s tasty and satisfying without being too sweet.  The ingredients are good and simple.  Since the main ingredients are almond meal and bananas, it’s filled with protein and lacks the guilt.

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Ingredients

  • 10.5 oz ripe bananas (about 3), the browner the sweeter
  • 1 oz. butter, at room temp
  • 2 T maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 tsp baking soda
  • 1 T lemon juice
  • almost 8 oz. almond meal/flour
  • 1 oz. ground flaxseed
  • 1 - 2 T whole flax for sprinkling
  • pinch of sea salt

Method

Step 1

Preheat oven to 325 F. Line a 9 x 5 baking loaf tin with parchment paper.

Step 2

Mash bananas and butter in bowl. Add maple syrup, cinnamon, vanilla, eggs, lemon juice & pinch of salt. Mix well.

Step 3

Measure/weight almond meal and ground flaxseed. Add to wet mixture with baking soda. Mix well.

Step 4

Pour into prepared tin and sprinkle with flax seeds.

Step 5

Bake in oven for approximately 50 minutes (so that when a toothpick is inserted in center it comes out dry). Remove from oven and let cool.

Step 6

Slice and enjoy! Store in refrigerator for about 5 days or slice and freeze.

Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): The Art of Eating Well, Hemsley Hemsley

Short Cut: Slice loaf and wrap in freezer paper and a ziplock bag. Store in freezer for up to 3 months (it probably won’t last longer than a week) or in the refrigerator for 3 days.

Think Out of the Ice Box: Looking for something a little sweeter?  Add some chocolate chips to the mix.

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