Gluten-Free Banana Bread with Almond and Oatmeal Flour
Banana bread is a timeless classic, but this Gluten-Free Banana Bread made with almond and oatmeal flour takes it to the next level. It’s moist, naturally sweetened with ripe bananas, and has a nutty, wholesome flavor. Perfect for breakfast, a midday snack, or even dessert, this banana bread is both delicious and nutritious.
This easy-to-make recipe is gluten-free, packed with fiber, and customizable with favorite add-ins like chocolate chips or nuts. However, it’s important to note that you should avoid using almond flour and any nut-based add-ins if you have nut allergies. Let’s get baking!
Why You’ll Love This Recipe
- Naturally Gluten-Free: Uses almond flour and oatmeal flour for a rich texture.
- Moist and Flavorful: Bananas and almond flour create a tender crumb.
- Customizable: Add chocolate chips, nuts, or dried fruits to suit your taste.
- Healthier Alternative: Rich in fiber and protein, with a natural sweetness.
Pro Tips for Perfect Gluten-Free Banana Bread
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Don’t Overmix: Overmixing can lead to dense bread, so stir until the ingredients are combined.
- Make Your Oatmeal Flour: Blend rolled oats in a blender or food processor until fine.
- Add Texture: Sprinkle chopped nuts or oats on the batter before baking for added crunch.
- Check Doneness: Cover the loaf with foil if it browns too quickly while baking.
Serving Suggestions
This banana bread is delicious on its own, but you can elevate it with:
- Nut Butter: Spread with almond or peanut butter for a protein-packed snack.
- Fresh Fruit: Serve with sliced strawberries or a dollop of Greek yogurt.
- Warm Spices: Sprinkle with extra cinnamon or nutmeg before serving.
Storing and Freezing
Storage:
- Banana bread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Freezing:
- Slice the bread and wrap individual slices in plastic wrap. Store in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or warm in the microwave.
FAQs About Gluten-Free Banana Bread
1. Can I use only almond flour?
While almond flour is delicious, combining it with oatmeal flour helps achieve a better structure. Using only almond flour may result in a denser bread.
2. Is this recipe dairy-free?
Yes! This recipe is completely dairy-free, using coconut oil instead of butter, making it suitable for everyone, regardless of their dietary preferences.
3. Can I add other flavors?
Absolutely! Add a teaspoon of cardamom or a handful of dried fruits like raisins or cranberries.
4. What if I don’t have oatmeal flour?
Use any gluten-free flour blend as a substitute, or make your oatmeal flour by blending oats.
Why This Recipe Works
Almond and oatmeal flour create a moist yet sturdy banana bread with a nutty flavor and soft crumb. The bananas add natural sweetness, while the cinnamon enhances the flavor. It’s a healthier, gluten-free twist on a classic recipe everyone will love.
Conclusion
This Gluten-Free Banana Bread with Almond and Oatmeal Flour is the perfect way to enjoy a classic comfort food with a healthier twist. It’s moist, flavorful, and packed with wholesome ingredients you can feel good about. Whether you want it plain or with your favorite toppings, this banana bread will become a favorite in your home.
Banana Bread Recipe Gluten-Free
Ingredients
- 1/2 cup unsalted butter at room temperature
- 3/4 cup brown sugar
- 3- large eggs
- 1/4 tsp salt
- 1 cup oatmeal flour
- 1½ cups almond flour
- 3- large ripe bananas, mashed
- 1 tsp cinnamon
- 1/2 cup chocolate chips
- 1 tsp baking soda
Instructions
- Preheat oven to 350°, and grease a 9x5x3 inch bread pan.
- Cream butter and sugar till light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a bowl , combine oatmeal flour, almond flour, baking soda, cinnamon, and salt.
- Add oatmeal mixture to creamed mixture, and mix well.
- Fold in mashed banana and chocolate chips.
- Mix just until combined. Do not over mix.
- Pour mixture into pan.
- Bake 50-60 minutes, or until cake tester come clean.