World Renowned Gluten Free Banana Bread
Okay, so maybe it’s only renowned in my circle of friends BUT, whenever I make this for people they become obsessed. I posted this video on how to make my world renowned gluten free banana bread on Instagram and people have messaged me saying how delicious it is! Honestly, I don’t let a week go by without making this! It’s that good!
Anyone who knows me, knows I have a sweet tooth, and I’m always trying to create healthy, refined sugar free, versions of my favorite foods. Well, friends, this one satisfies the sweetest tooth without busting that belly!
I have made this so many times and it’s incredible easy! I could be more specific since I’m baking, but I truly just dump all of the ingredients into a bowl and mix. There’s no need to separate dry from wet ingredients. I’ve tried, and it makes no difference! That’s even more exciting right? So check it out…
I swap out flour and use Almond Flour instead which makes it moist and delicious! And, instead of sugar, I use pure maple syrup. SO GOOD! Combine all ingredients, except the chocolate chips, into the bowl and stir, whisk, or use a mixer to combine. Then stir in the chocolate chips!
Once everything is nice and combined, line your loaf pan with parchment paper and spray the inside with cooking spray. Pour the dough in and pop it into the oven!
I’m not kidding when I say this is the best banana bread out there! Regardless of whether you have a gluten intolerance or not. This. Is. Da. Bomb!
The enjoyment on Gracie’s face is exactly why this is my world renowned gluten free banana bread! I promise you’ll be hooked.
World Renowned Gluten Free Banana Bread
Equipment
- 9×5 loaf pan
Ingredients
- 1 cup mashed banana
- 1/3 cup creamy peanut butter
- 3 Tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1 egg
- 2 Tbsp melted coconut oil *or vegetable oil
- 2 cups superfine almond meal
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350*F
- Combine all ingredients, except chocolate chips, in large mixing bowl. Use handheld or standing mixer to completely combine.
- Stir in mini chocolate chips.
- Line the base of a 9×5 loaf pan with a piece of parchment and spray the sides with nonstick cooking spray.
- Pour the banana bread mixture into loaf pan and bake for 40 minutes, or until toothpick inserted in the center comes out clean.
- Let cool completely.
- Store in airtight container at room temp for 3 days or in the fridge up to a week.
