Gluten-free banana bread that is moist and just as delicious as regular. No crazy ingredients needed.
Besides my tight shorts, another symptom of my less than stellar gym attendance is an abundance of browning bananas in my kitchen. They are the pre-workout snack of choice in our apartment and when they don’t get eaten it means Matt and I are slacking.
Let’s just say that this recipe and that pie are not the last banana recipes you will see for a while. Oops.
I claimed to have made this gluten-free treat for my sister, but after eating slice after slice of this surprisingly moist and flavorful banana bread, I’ll call myself out. It may be made with almond meal, but you will not miss the flour at all. The texture is almost spot-on and the blueberries and chocolate more than make up for anything you could possibly be missing.
- 120 grams / 4¼ ounces (~1½ cups) almond meal
- 100 grams (2 whole) eggs + 90 grams (3) egg whites, lightly whisked
- 2 fluid ounces / ¼ cup canola oil
- 170 grams / 6 ounces (~3/4 cup, tightly packed) light brown sugar
- 200 grams / 7 ounces (~1 cup or 2 medium) mashed ripe bananas
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup blueberries, rinsed and dried
- ½ cup dark chocolate chunks
- Pre-heat oven to 350 degrees. Grease a 5x10 loaf pan with butter or non-stick cooking spray; set aside
- In a large bowl, whisk together all ingredients except for blueberries and chocolate chunks; whisk just until combined
- Gently fold in blueberries and chocolate chunks
- Pour batter into prepared baking pan; bake for 45-55 minutes or until top is no longer wet and a knife comes out clean from center
- Allow to cool before removing from pan and slicing
For some other easy gluten-free recipes, just check out the gluten-free tag!