Gluten Free Dairy Free Banana Bread

5 from 1 vote

Gluten Free Dairy Free Banana Bread

A delicious and healthy gluten free and dairy free banana bread. This banana bread is perfectly moist and naturally sweetened with rapadura sugar.

Prep Time15

Cook Time1

Total Time1 15

Course: Snacks, Sweets

Cuisine: American, Gluten Free

Diet: Diabetic, Gluten Free, Low Lactose

Keyword: almond flour, banana bread, gluten free banana bread

Servings:

Calories: 338kcal

Author: Sarah Bell

Equipment

Large mixing bowl
Medium Mixing Bowl
Measuring Cups and Spoons
Sharp knife
Loaf Tin
Parchment paper

Ingredients

2 large bananas overripe
3 extra large eggs room temperature
⅔ cup extra virgin olive oil mild flavored
2 teaspoons vanilla extract
1 cup almond flour
½ cup tapioca starch
½ cup rice flour
1 ½ teaspoons baking powder
¾ cup rapadura sugar
2 tablespoons linseed meal

Instructions

Preheat the oven to 180 degrees Celsius. Grease a loaf tin, line with baking paper and set aside.
In a medium sized mixing bowl, mash the bananas.
Add the eggs, extra virgin olive oil and vanilla extract to the banana and whisk to combine.
Add the almond flour to a separate, larger mixing bowl. Sieve the tapioca starch, rice flour and baking flour into the bowl. Add the rapadura sugar and linseed meal. Use a clean & dry whisk to combine. Break any lumps of sugar up with the back of a spoon.
Pour the wet ingredients into the dry ingredients and stir through with a wooden spoon until all of the flour is incorporated into the wet ingredients.
Pour the batter into the baking paper lined tin and top with a peeled banana, sliced in half lengthways. Place into the oven and bake for 45 minutes.
After 45 minutes, place a sheet of aluminium foil over the top of the banana bread and cook for a further 15 minutes.
Allow the banana bread to cool in the tin for 5 minutes before transferring to a cooling rack. Wait until room temperature before slicing.

Notes

Storage

Once banana bread has cooled to room temperature, store in an airtight container at room temperature for up to 1-2 days, before transferring to the fridge to store for up to another 3 days.

To freeze, slice the banana bread and place a small piece of parchment paper between each slice of banana bread. Freeze in an airtight container for up to 6 months.

Variations

chocolate chip - add 3/4 cup chocolate chips to batter.
blueberry - add 1 cup frozen blueberries to batter.
fig and walnut - add 1/2 cup dried figs, sliced, and 1/2 cup walnuts, roughly chopped, to batter.

Nutrition