This gluten-free banana bread recipe could not be simpler. Oat and almond flour give it a cake-like texture. I swap coconut or olive oil for butter, and maple syrup instead of refined sugar, both of which keep the bread super moist. And it gets a nutty finish with some toasted pecans.
Total Time
1hr 5min
4.5
2 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
cup
Oat Flour
•
1/3
cup
Almond Meal
•
1/2
Tbsp
Gluten-Free Baking Powder
•
1/4
tsp
Xanthan Gum
•
1/4
tsp
Sea Salt
•
1
cup
Bananas
, overripe, mashed
•
1
cup
Coconut Oil
or Canola Oil, Olive Oil
•
1/2
cup
Maple Syrup
•
1
tsp
Vanilla Extract
•
2
Farmhouse Eggs® Large Brown Eggs
•
1/3
cup
Pecans
, finely chopped
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C). Grease and flour a 9 by 5-inch loaf pan.
2.
In a medium mixing bowl, combine the Oat Flour (1 cup), Almond Meal (1/3 cup), Gluten-Free Baking Powder (1/2 Tbsp), Sea Salt (1/4 tsp), and Xanthan Gum (1/4 tsp). Whisk together with a fork until incorporated. Add the Pecans (1/3 cup).
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