For Bread Week 18, I decided to make a gluten-free banana bread - specifically, this one that took both oats and almond meal in addition to some gluten-free flour. I'm glad I did. This was a delicious, hearty loaf that should work well with wheat flour if you didn't want it gluten-free.
This banana bread was hearty and satisfying. It was moist and banana-y. It had a nice crumb and texture, and was neither too sweet nor too dense. I didn't notice the almond meal in it, and only barely noticed the oats if I looked for them. I liked that it didn't have much oil, although I know that the almond meal provided the bread with some fat. I bet the bread would be really good with ground walnuts.
This was a pretty good banana bread. I would make it again sometime, whether gluten-free, or by substituting in a little wheat flour for the gluten-free flour.
📖 Recipe
- 3 ripe/overripe bananas
- ½ teaspoon vanilla
- 1 egg
- 3 tablespoons vegetable oil
- ¼ cup sugar
- ¼ cup brown sugar
- 2-3 tablespoons honey
- ¾ cup milk (I used soy)
- 1 ¼ cup almond meal
- 1 ¼ cup gluten-free flour blend
- 1 ¼ cup oats
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
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Line a 9x5 inch loaf pan with parchment paper and spray with oil. Mash bananas in bowl. Add all liquid ingredients (through milk) and whisk together. Add almond meal, gluten-free flour, oats, baking powder, salt, and cinnamon. Stir until well combined. Bake at 350F for 60-75 minutes, until a toothpick inserted inside comes out more-or-less clean. Cover with foil while baking if the top is browning too quickly. Cool before cutting.
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