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.

1h10

10 pers

176°C

oven

Dessert

gluten-free

vegetarian

banana

Minimalist Baker

Ingrédients

10 pers

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.