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