For Bread Week 18, I decided to make a gluten-free banana bread – specifically, this one that took both oats and almond meal in addition to some gluten-free flour. I’m glad I did. This was a delicious, hearty loaf that should work well with wheat flour if you didn’t want it gluten-free.
Gluten-Free Banana Bread (adapted from Minimalist Baker)
3 ripe/overripe bananas
1/2 tsp vanilla
3 tbsp vegetable oil
1/4 cup sugar
1/4 cup brown sugar
2-3 tbsp honey
3/4 cup milk (I used soy)
1 1/4 cup almond meal
1 1/4 cup gluten-free flour blend
1 1/4 cup oats
3 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
Line a 9×5 inch loaf pan with parchment paper and spray with oil. Mash bananas in bowl. Add all liquid ingredients (through milk) and whisk together. Add almond meal, gluten-free flour, oats, baking powder, salt, and cinnamon. Stir until well combined. Bake at 350F for 60-75 minutes, until a toothpick inserted inside comes out more-or-less clean. Cover with foil while baking if the top is browning too quickly. Cool before cutting.
This banana bread was hearty and satisfying. It was moist and banana-y. It had a nice crumb and texture, and was neither too sweet nor too dense. I didn’t notice the almond meal in it, and only barely noticed the oats if I looked for them. I liked that it didn’t have much oil, although I know that the almond meal provided the bread with some fat. I bet the bread would be really good with ground walnuts.
This was a pretty good banana bread. I would make it again sometime, whether gluten-free, or by substituting in a little wheat flour for the gluten-free flour.