One-Bowl Gluten-Free Banana Bread
This moist and hearty loaf relies on a single bowl for preparation. Ripe bananas provide the structure and sweetness for a reliable, gluten-free bake that yields a firm, golden-brown top.
Ingrédients
- 3 medium ripe bananas · ripe
- 1/2 tsp pure vanilla extract
- 1 whole egg
- 3 tbsp avocado or coconut oil · melted
- 1/4 cup organic cane sugar
- 1/4 cup organic brown sugar · packed
- 2-3 tbsp maple syrup
- 3 1/2 tsp aluminum-free baking powder
- 3/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 3/4 cup unsweetened almond milk
- 1 1/4 cup almond meal
- 1 1/4 cup gluten-free flour blend
- 1 1/4 cup gluten-free rolled oats
- butter
- honey
Préparation
- 1
Preheat the oven to 176°C and line a 9x5-inch loaf pan with parchment paper.
- 2
Mash the bananas in a large bowl. Add the vanilla extract, egg, oil, cane sugar, brown sugar, maple syrup, baking powder, salt, cinnamon, and almond milk, whisking vigorously to combine.
- 3
Incorporate the almond meal, gluten-free flour blend, and gluten-free rolled oats, stirring the mixture until combined.
- 4
Bake for 1 hour to 1 hour 15 minutes, until the loaf feels firm and the top is golden brown and crackly.
- 5
Cool completely before slicing to ensure the bread holds its structure. Serve with butter and honey if desired.