It’s official. This here purty bread packed to the brim with banana goodness is my MOST favorite banana bread to date. Ya, we’re going there.
Almond flour: Super fine blanched almond flour gives this the most incredible texture. I get Kirkland brand at Costco. There’s no other flour substitute here! Although almond flour is not as run of the mill as your classic all purpose counterpart, I swear it make the absolute best gluten free baked goods! Oat flour: A fabulous gluten free flour that has a cookie-like flavor. Choose certified gluten free if you have a gluten intolerance. Bananas: The riper the better. Seriously…mine were actually black. I don’t recommend frozen bananas because they have lots of liquid. Don’t miss all my Healthy Banana Recipes! Maple syrup: This is my favorite natural liquid sweetener. Honey or agave would work well, too. Eggs: Important for binding the bread (since there’s no gluten) and for rising. You can sub flax eggs for a vegan banana bread. Oil: Any neutral flavored oil works here–avocado, coconut, canola, whatever. Very important for flavor, moisture and richness! Vanilla extract: Can’t have banana bread without vanilla, no sir. Salt: Never underestimate to power of salt for bringing out the sweetness in baked goods. Chocolate chips: I know some people like their banana bread plan, but I can’t be without chocolate! Chopped pecans or walnuts be be delish, too.
Let’s make it! (step by step)
Why is my banana bread gummy?
We’ve all been there! Be sure not to over-mix to retain a nice light texture. “I’m known in the family for my amazing banana bread because I use this recipe! Kids and adults alike absolutely love it. Amazing flavor and texture.” –Amylee “I have literally made this recipe about 3 dozen times. Best healthiest banana bread EVER 🙂” –Bryan “OMG this is literally the best BB recipe out there! I can’t tell you how many I’ve tried and woah… this was just perfect - right amount of sweetness, so moist, and most importantly haha… deliciously chocolate-y!! We make this one on repeat and between the 2 of us it’s gone in about 2 days lol. Love the magic you create girl!–Val My Gluten Free Blueberry Banana Bread, Gluten Free Pumpkin Bread and Gluten Free Chocolate Banana Bread hold a special place in my heart. I tested and retested this recipe a hundred times and dare I say it’s perfect? Yes, yes it is. But don’t take my word for it!
The low down on ingredients
Certain gluten free flours and gums can also lead to a more unpleasant gummy texture. Stick to the flours listed in this recipe versus other gluten free flours to avoid any gumminess.
Storage tips
I’d be shocked if you have any leftovers BUT if you do, you can store it on the countertop in an air-tight container for up to 3 days. Any additional leftovers can be stored in the fridge for up to a week or more and it will stay crazy moist. To freeze, simply wrap the loaf tightly in foil then in a plastic bag with the air squeezed out. It will stay fresh for up to four months. You can thaw it on the counter when you’re ready to eat. Nanner nanner nanner time! *TO MAKE OAT FLOUR: If you don’t have store bought, make your own by grinding old fashioned oats in the blender until it resembles a very fine flour.
