Updated: Sep 26, 2019
This banana bread has a special place in my heart. Not only because it is so dang tasty, but because before I mastered this recipe, I didn't know if a delicious gluten-free banana bread option would ever exist. Most mixes I found were awfully dry, and the traditional gluten-free flour options (rice, oat, etc.) just didn't cut it - I could taste the flour more than the banana. Not okay.
I perfected this recipe years ago and have been making it without fail ever since. It is soooo easy - no separate bowls, whisking, etc., but you actually put all ingredients in the blender. Yes, the blender. I used to use separate bowls for wet + dry ingredients, got lazy one night and thought, why not the blender? It worked like a charm, and I haven't looked back. Now, don't overdo it on the blender... this is not a smoothie. You just want to blend the ingredients enough so they're all smooth, not runny.
Almond flour and coconut flour make this naturally gluten-free and grain-free, and the super ripe bananas are the secret to not needing to add any sugar, as they’re sweet enough on their own. I like to add in chunky walnuts and dark chocolate, but you do whatever you like for 'extras' at the end (note - extras do NOT go in the blender!).
This bread usually gets eaten up within 24 hours in my house, so I highly recommend making two. Everyone will want some. Enjoy!
Gluten-Free Banana Bread
Yields 1 9-inch loaf
4 very ripe small bananas, or 3 very ripe large bananas
4 small eggs or 3 large eggs (use both yolk + whites)
3/4 C. coconut flour
1/4 C. almond flour
4 TBSP good quality butter or coconut oil, melted
1 tsp baking powder
1 tsp baking soda
1 TBSP ground cinnamon
1 tsp ground nutmeg
Pinch of salt
2 tsp good quality vanilla extract
Optional - 1/4 c. roughly chopped dark chocolate (I like Theo's 85% baking chocolate a lot)
Optional - 1/2 c. roughly chopped raw walnuts
Pre-heat oven to 350 degrees, then grease your loaf pan with butter or coconut oil.
Combine all ingredients EXCEPT for the optional chocolate + walnuts in a blender until smooth, not runny. Pour mixture into greased loaf pan, add in optional ingredients and gently stir so they're evenly distributed.
Pop pan in the oven and bake for 35-45 minutes (will vary depending on your oven). When you go to check it, if you can slide a knife or toothpick in and it comes out clean, it's ready to remove. If it comes out doughy, it needs more time.
Let cool + serve with a dollop of butter, coconut oil, whatever is your jam... Enjoy!