This is the absolute best gluten-free banana bread you’ll ever eat. Fragrant, moist, and sweetened with coconut sugar, there’s just so much goodness in one single bite. Plus, it’s also dairy-free which makes it perfect for those with lactose intolerances!
The last few weeks in lockdown has given me a lot of time to think, and four months into the year, I’ve decided that my word for 2020 -and quite possibly the decade we’re now in- will be “intentional”.
This November I’ll be turning 35, and while that’s still at least another seven months to go, I know how quickly time passes, especially when we’re not consciously aware. I want to give my time and life the attention that it deserves, and that starts with paying attention to both the small and big things.
We do so many things without intention – with one example being scrolling through our social media feed aimlessly and comparing our lives to the ones we see on the highlight reel, and if we aren’t proactively deciding what to focus our energy on, hours may be spent in the rabbit hole.
While social media can be a great way to connect with family and friends, particularly during this time of quarantine, it can also be an extreme time and energy suck, at least for me.
One of the big changes I made this month was to switch off notifications from Instagram and it feels incredibly freeing. Now I only check Instagram when I go into the app, and I only do that when I actually want to.
I’ve also been listening to a whole bunch of different podcasts for creative entrepreneurs, and one that I’m really enjoying right now is the Food Blogger Pro podcast hosted by Bjork Ostrom.
It’s spurred my focus and motivation to treat the blog as a long-term business project more akin to a marathon than a sprint. There’s so much I want to improve and do, so many things I want to learn and work on, but I understand how important it is to pace myself so I don’t end up burning out.
Katie from Wheat by the Wayside (whom I met through the amazing Food Blogger Pro community) gave me great advice the other day – she said that the best thing to do in the long run is to focus on one big thing, and work on getting it better.
This community has been a huge saving grace, particularly since food blogging (or any other freelance work) can feel incredibly lonely, since we tend to do most of the work ourselves. With this incredibly inspiring and generous group of people, this journey now feels less lonely and a heck lot more fun!
In commitment to being intentional about the blog, I’m planning to be posting as consistently as possible and post at least 2 recipe posts per week – which seems to be a doable and sustainable amount.
Feeling re-energized and inspired to cook once again, I want to encourage anyone of you with gluten intolerances or other food allergies that it is possible to eat delicious mouthwatering gluten-free food without falling off your diet and literally breaking out in hives.
I’ve been experimenting and testing out quite a few recipes recently, with Juan being the primary taste tester, and you can be assured that whatever recipe we truly love will be shared on this blog.
And one of these recipes is this amazing gluten-free banana bread that I adapted from Meaningful Eats.
THE BEST BANANA BREAD WE’VE EATEN!
I can’t even begin to tell you how many times I’ve made gluten-free banana bread recipes that was only just so-so, or how many times I’ve been disappointed by substandard gluten-free banana bread.
But when we tried this recipe, and later proceeded to make it another 3 times in a row, testing it out with different flour and sugar substitutions, until Juan and I finally came to the conclusion that this is the very best combination, I knew I had to share it with all of you!
THE SECRET TO MOIST BANANA BREAD: ALMOND MEAL
The secret ingredient in keeping this gluten-free banana bread moist is almond meal, which is a great substitute for almond flour (check out my recipe for 5-minute homemade almond meal so you’ll never have to buy expensive almond flour ever again!).
The almond meal not only keeps the bread moist, it also helps it develop a beautiful golden brown crust once baked. I also use coconut sugar instead of regular table sugar to give it a richer taste and color.
This is seriously the best gluten-free banana bread I’ve ever tried, and is so easy to make and tastes out-of-this-world. Did I also mention that it’s dairy-free?
MAKE A LOAF OR TWO (FREEZE FOR LATER!)
If I were you, I’d make a loaf or two to eat. In fact, you can even freeze the banana bread in plastic wrap for up to one month later so you’ll always have delicious banana bread on hand!
Oh and when you make it, please come back and tell me how you like it (although I already know you’ll LOVE it!).
IF YOU ENJOYED THIS RECIPE, YOU’LL ALSO LOVE:
- 10 Easy Gluten-Free Bread Recipes to Make on Repeat
- 5-Ingredient Banana Flaxseed Waffles
- 2-Ingredient Banana Pancakes
- Quinoa Banana Bread
- Gluten-Free Honey Oat Quick Bread
- Grain-Free Blueberry Almond Banana Bread
This is the best gluten-free banana bread you’ll ever eat. Fragrant, moist, and sweetened with coconut sugar, there’s just so much goodness in one single bite.
- 1 cup brown rice flour
- 1/2 cup blanched almond meal (here’s my recipe for 5-minute almond meal )
- 2 1/2 teaspoons baking powder
- 1/3 cup coconut oil, melted
- 2/3 cup coconut sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- 2 tablespoons almond milk (or other non-dairy milk of choice)
- 1 cup mashed ripe bananas (approx. 2–3 small bananas or 1 large banana)
- Preheat the oven to 350F and grease a 9″x5″ loaf pan with coconut oil.
- Combine the brown rice flour, almond meal, and baking powder together in a medium bowl and whisk well.
- In a large bowl, combine the melted coconut oil, coconut sugar, beaten eegs, vanilla, and almond milk. Beat well until you get a light, fluffy mixture.
- Add half of the dry ingredients, and half of the mashed bananas to the bowl with the wet ingredients and mix well to combine. Repeat with the rest of dry ingredients and mashed bananas, and mix until you get a thick but homogeneous batter.
- Pour the batter into the prepared loaf pan and bake for 40 minutes until a tooth pick inserted in the middle comes out clean.
- Let the loaf fully cool before slicing.
- Flour: If you don’t have brown rice flour, you can use all-purpose gluten-free flour in the same amount.
- Milk: You can substitute the almond milk with equal amountos of any non-dairy milk of choice, or if you don’t have a lactose intolerance, you can use normal milk if you prefer.
- Sugar: I prefer to use coconut sugar because of its higher fiber content and because it is less sweet compared to table sugar. It also gives the bread a beautiful taste. However, if you don’t have coconut sugar, you can substitute it with equal amount of brown sugar.
Adapted from: Meaningful Eats
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Keywords: gluten-free banana bread