Gluten-Free Banana Bread

This gluten-free banana bread is a deliciously moist and healthier alternative to regular banana bread. It is made of buckwheat flour and almond flour, which means that this bread is technically grain-free. Contrary to popular belief, buckwheat does not contain wheat. It is actually a seed from a fruit in the same family as rhubarb and sorrel. I really love to use buckwheat since it has a very “grain-like” texture and is great to bake with. This gluten-free banana bread comes together in minutes and only requires a large bowl and a whisk.

Now let’s get to baking:

In a large bowl mash the bananas very well until they resemble a purée. Add in the eggs, maple syrup, vanilla and coconut oil. Whisk until well combined.

Add in the almond flour, buckwheat flour, salt, baking soda, baking powder, cinnamon and the chopped dark chocolate.

Whisk until smooth.

Bake for about 40-50 minutes or until a toothpick inserted into the center comes out clean.

Sometimes I get a curious nose that creeps into my shots since I take my pictures on a low table. Let’s play a lil game of where’s Waldo, or should I say where’s Max.

Let cool in the pan for about 5 minutes. Transfer to a cooling rack, let cool and enjoy.

V.

5 from 1 vote

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GLUTEN-FREE BANANA BREAD

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 1 loaf

Author Veronique

Ingredients

• 4 large bananas
• 2 large eggs
• 2 tbsp maple syrup
• 1/3 cup coconut oil , melted
• 2 tsp vanilla extract
• 1 cup almond flour
• 1 cup buckwheat flour
• 1/2 tsp Himalayan pink salt , or sea salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/2 cup dark chocolate , chopped

Instructions

1. Preheat oven to 350F. Grease and line with parchment paper a loaf pan.

2. In a large bowl mash the bananas very well until they resemble a purée.

3. Add in the eggs, maple syrup, vanilla and coconut oil. Whisk until well combined.

4. Whisk in the almond flour, buckwheat flour, salt, baking soda, baking powder, cinnamon and the chopped dark chocolate until the batter is smooth. 

5. Bake for about 40-50 minutes or until a toothpick inserted into the center comes out clean.

6. Let cool in the pan for about 5 minutes. Transfer to a cooling rack, let cool and enjoy.