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