Greatest Banana Bread (GF, Grain Free)
Ingredients
- 3/4 cup mashed banana about 2 large bananas
- 3 eggs separated
- ¼ cup applesauce plain or cinnamon flavored
- 2 tablespoons coconut oil melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1½ cups brown rice flour
- ½ cup almond flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Optional Add-Ins
- 1/4 cup coconut flakes
- 1/4 cup chocolate chips (regular or mini)
- 1/4 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees and grease a regular 9"x5” loaf pan with cooking spray or coconut oil
- In a large bowl, combine the wet ingredients: banana, eggs, applesauce, coconut oil, maple syrup and vanilla.
- Next, add in all the dry ingredients in the same bowl on top of the wet ingredients: brown rice flour, almond flour, salt, baking soda, and cinnamon (and any of the optional dry ingredients you want to add).
- Stir completely to combine until the only lumps left are from the bananas.
- Pour batter into loaf pan and bake for about 45-50 minutes until golden brown on top and cooked through.
- Remove from oven and let cool in the pan for a few minutes before removing from pan to cool completely.
- Store in an airtight container in the fridge for up to a week or freeze for up to a month.
~Amanda~
Okay everyone, the time has finally come for me to share my famous Banana Bread recipe! This recipe is famous among my friends and family for being the BEST homemade Banana Bread… and even better, it’s refined sugar free, gluten free and grain free. Even those who aren’t gluten-free absolutely love this bread and say it’s better than most gluten-full breads they’ve had! Another amazing thing about this banana bread is that it is so versatile; you can substitute portions of the banana for some of you favorite seasonal ingredients! In the fall you can add in some pumpkin in place of some of the banana and in the summer adding shredded zucchini is delicious!
I have worked hard on this recipe for a few years testing out different versions and using different ingredients and flours to find the combination that is absolutely perfect. To make this bread you start with the wet ingredients – Bananas are obviously key here so you want to make sure you have soft slightly overripe bananas, but not brown mushy ones. Then add the other wet ingredients; eggs, coconut oil, vanilla extract, pure maple syrup, and applesauce (I always have cinnamon applesauce on hand and I love the extra flavor it adds). An alternative to the applesauce is using shredded apple – I tried this out one day and loved the result.
Next up are the dry ingredients – when you’re baking gluten free, the flour combination is key. This one is super simple, but perfect. I use brown rice flour and almond flour. These are staples in my pantry and I always have them on hand, but if you’re new to gluten-free baking, you can find them in pretty much any grocery store these days (I use the Bob’s Red Mill brand). I combine the flours with the other dry ingredients; salt, baking soda, and cinnamon. I add extra cinnamon in mine. I love it! Also, this is where you can add in some yummy extras like coconut flakes, nuts, or chocolate chips if you like.. YUM!
And that’s it! Now just mix the dry ingredients with the wet ingredients until the only lumps remaining in your batter are from the bananas. Pour it into a greased (with coconut oil) loaf pan and bake for about 45-50 minutes until is cooked through and golden brown. Let it rest for about 10 minutes after you take it out of the oven and then enjoy! I hope this becomes your new favorite banana bread recipe and you love it as much as we do! Happy Baking!
