Gluten and Dairy-Free Banana Almond Bread

I am subscribed to quite few food newsletters, but don't always take the time to make the recipes and sometimes just simply forget about them.  But I love baking at this time of year, so this banana bread recipe that I adapted from Chowhound came at the right time.



Banana Almond Bread

Ingredients

2 cups gluten-free all-purpose flour
2 tsp. xanthan gum
1 1/2 tsp. baking soda
1/2 tsp. Himalayan rock salt
5 tbsp. extra virgin coconut oil, plus extra for coating the pan
1/3 cup coconut sugar
2 organic free-range eggs at room temperature (or egg replacer)
3 ripe bananas, mashed
2/3 cup raw almond butter
1/3 cup honey, agave nectar or maple syrup
1 tsp. pure vanilla extract
1/3 cup almond milk at room temperature
Pumpkin seed butter for serving (optional)

Method

Heat oven to 325F with rack in the middle.  Coat a 9 x 5 loaf pan with coconut oil and set aside.

Place the flour, gum, baking soda and salt in a medium bowl and whisk to aerate and break up lumps.  Set aside.

Place the melted coconut oil and sugar in a large bowl and whisk until well combined.  Add the eggs, mashed bananas, almond butter, honey and vanilla and whisk until smooth.

Add half the reserved dry mixture and stir until just combined (I placed mine in the mixer and beat on low).  Add half of the milk while continuing to stir.  Repeat with remaining flour mixture and milk until just combined.

Pour batter into prepared pan and smooth out the top.  Bake for approximately 75 minutes (or until a fork inserted in the middle comes out clean and the bread begins to pull away from the sides of the pan).

Transfer the pan to a wire rack and cool for 10 minutes.  Run a knife around bread and turn on the wire rack to finish cooling.  You may also serve warm with pumpkin seed butter (which is what I did and it was decadent!).

This bread will keep in an air-tight container at room temperature for up to 4 days.

 

 

Thanks for reading!

Amelie