Gluten-free banana bread with maple walnut topping
This gluten-free treat is satisfying, nutritious and absolutely delicious.
There's nothing better than a banana bread to start off your morning on the right foot. It’s moist, delicious, and full of nutrients – and will keep you full for hours. Best of all, this recipe can be enjoyed by all different culinary camps – the gluten-free and gluten-consumers equally. I brought this banana loaf into the office to test it out and no one missed the wheat flour!
(Then again, standards are somewhat lower in the workplace where everyone always seems to be ready for a snack. What is that about, anyway? Grown adults, and we can’t pack ourselves decent lunches to carry us through the day!)
- 3 bananas, mashed
- 1 teaspoon vanilla
- 1 egg
- 3 tablespoons oil
- 1/2 cup brown sugar
- 2 tablespoons honey or maple syrup
- 3/4 cup almond or coconut milk
- 1 1/4 cup almond meal
- 1 1/4 cup gluten-free flour blend
- 1 1/4 cup gluten-free oats
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
Preheat oven to 350°F. Line a 9” loaf pan with parchment paper and set aside.
Mix bananas with vanilla, egg, oil, sugar, maple syrup and almond milk.
Add almond meal, gluten free flour and oats, baking powder, salt and cinnamon and mix gently.
Pour batter into loaf pan, scraping sides with a spatula.
In the same bowl, add walnuts and maple syrup and toss to coat. Sprinkle over batter.
Bake for one hour, or until loaf is set in the center. Allow to cool, slice, and serve.
Adapted from The Minimalist Baker
Related Topics: Baking