Jul 6, 2017

Banana Bread

The one thing that I can promise you is that I would NEVER post a recipe that is not as perfect as it can be.  This gluten free banana bread is absolutely perfect!  I dare anyone guess that this is gluten free. I drizzled it with chocolate because I love the combination of chocolate and banana but you really don't need it.  The picture has extra chocolate because I made a mess drizzling it and attempted to fix it by adding more. It is delicious without the chocolate, especially with a cup of coffee...yummmm

I tried this recipe at least 3 times and in my previous attempts the loafs were too dense. This is delicious and moist the way a banana bread should be. I made 3 mini loafs but you could totally make these into muffins.  This would make exactly 12 muffins since there is one cup of batter per loaf which would be 1/4 cup of batter per muffin. I like the mini loafs because you can freeze two of them until you are ready to eat them. 

So because my first two tries were unsuccessful, I will tell you what I did differently.  First, whisk the wet ingredients well but once you add the dry ingredients, do not over mix, don't even use a whisk, just use a rubber spatula to mix.  Also, I originally used the refrigerated buttermilk but maybe I used too much.  I went with the powdered buttermilk and it was perfect.  Lastly, do not over bake!  Cook for no more then 25 minutes.   

Banana Bread Recipe


  • 2 very ripe bananas
  • 4 tsp pure maple syrup
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 eggs, room temperature
  • 2 tbsp warm water
  • 1.5 cup almond flour
  • 3/4 cup gf rolled oats (blend into a powder)
  • 1 envelope saco buttermilk powder
  • 1/2 tsp pumpkin spice
  • 1 oz semi sweet chocolate chips
  • 1 tbsp almond milk


Preheat oven to 350 degrees

Lightly spray three mini loaf pans  (I measured 5x2) with Pam, and cut parchment paper to fit the bottom

In a large bowl,  whisk all of the wet ingredients, up until the warm water.

In a separate bowl, sift all of the dry ingredients

Slowly add the dry ingredients into the wet ingredients, mixing slowly with a spatula until well combined but do not over mix

pour about 1 cup of batter into each pan, tap loaf pan on the counter to even out batter

bake for only 25 minutes

Servings: 3 loafs,  Serving size: 1/4 of loaf,  Smart points: 5,  Calories: 153.8,  Total Fat: 8.9g,  Saturated Fat: 1.3g,  Cholesterol: 31mg,  Sodium: 75mg,  Carbs: 15.1g,  Fiber: 2.5g,  Sugar: 6.8g,  Protein: 5.3g

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