Easy Gluten Free Banana Bread (Naturally Sweetened, Paleo & Vegan Option)
This gluten free banana bread comes together in just one bowl using minimal ingredients! It’s naturally sweetened and packed with protein, but it tastes just like my childhood favorite. The bread uses almond flour as the base, with a touch of arrowroot flour for structure. The result is a super moist loaf with a creamy crumb and an irresistible sticky top (my favorite part). The bread will have slightly darker sides than you might be used to because of the almond flour, but it tastes delicious. It’s important to let the loaf cool completely before slicing, otherwise the texture will be too soft and the flavors won’t have developed fully (it gets even better with time!). See the Tips below for a vegan variation.
Servings: 1 9x5-inch loaf
Ingredients
- Oil or cooking spray for pan
- 2 cups (220 g) almond flour
- 2 tablespoons (20 g) arrowroot flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 2 large eggs
- ¼ cup neutral vegetable oil (such as safflower or grapeseed)
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup mashed banana (from 2 large over-ripe bananas)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Grease a 9x5-inch loaf pan. Line the pan crosswise with parchment paper that extends a couple inches over the sides (this will allow you to easily pull the cooked loaf out of the pan).
- In a large bowl, whisk together the almond flour, arrowroot flour, salt and baking powder. Use your fingers to break up any lumps of almond flour so that everything is evenly incorporated.
- Make a well in the center of the flour mixture, and crack in the eggs. Pour the oil, honey and vanilla over the eggs, and whisk the wet ingredients, slowly incorporating the flour. Scrape in the mashed banana and stir with a spatula until fully incorporated.
- Transfer the batter the prepared pan, and bake until golden brown on top (it will crack), about 42 to 44 minutes. Place the pan on a wire rack and let cool 10 minutes. Remove the bread from the pan and cool completely (it’s important to let it cool completely for the best texture and flavor). Serve the bread on its own or with softened butter. Ahhhhh, heaven.
Notes
Do Ahead: This banana bread gets even better with time! You can refrigerate it for up to 4 days or freeze it for up to 3 months. I like to slice the loaf before freezing and store the slices between torn pieces of parchment or wax paper in an airtight container or ziptop bag (that way I can defrost a slice or two at a time, instead of having to defrost the whole loaf). Reheat the slices in a toaster oven.
Tips:
- You will need a 9x5-in loaf pan for this recipe. Some of my readers have also made the bread in muffin cups with success! (Just cut back on the cooking time.)
- I highly recommend using a kitchen scale for this recipe, as almond flour can vary widely in weight when measured in cups (plus, it's much easier to use a scale!).
- Feel free to add chocolate chips to this recipe!
- The edges of this bread will naturally look quite dark because of the almond flour, but don’t worry! They will still taste good.
- It’s really important to let the bread cool completely before slicing, otherwise it won’t have the same flavor and texture.
- For a vegan banana bread, swap out the eggs for Bob’s Red Mill Egg Replacer (for the equivalent of 2 eggs), and reduce the baking time by 5 minutes. The bread will be crunchier on top and will have a denser, creamier crumb, but is still absolutely delicious.