Incredible Gluten-Free Banana Bread

This is a heavier, more filling banana bread than others. Don’t let the long list of ingredients scare you - it comes together quickly! The almond flour, oat flour, and chia or hemp seeds may be found in your grocery store’s organic or gluten-free section, at Trader Joe’s®, or online. My family isn’t gluten free (my sister is!), but we all prefer this recipe to any others.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Puree bananas in a blender. Add eggs, yogurt, applesauce, and vanilla extract; briefly blend until smooth. Drizzle in melted butter while blender is running and mix until combined, about 10 seconds.

Step: 3

Whisk oats, oat flour, almond flour, brown sugar blend, chia seeds, baking soda, cinnamon, salt, and nutmeg together in a large bowl. Add liquid mixture from the blender; mix until no dry spots remain. Add pecans and chocolate chips and mix until evenly incorporated.

Step: 4

Pour batter into 2 loaf pans and spread out evenly to the corners.

Step: 5

Bake in the preheated oven until tops are dark golden brown and a toothpick inserted into the centers comes out with tiny crumbs attached, 70 to 80 minutes.

Per Serving: 254 calories; protein 5.8g; carbohydrates 24.3g; fat 16.2g; cholesterol 49.5mg; sodium 252.8mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.