Classic Banana Bread (gf + dairy free)

Sometimes a souped-up banana bread with crumbles and mix-ins is great, but other times I just want to go back to the basics. This classic banana bread is exactly that – no frills and a pure, lightly sweet banana taste.

My favorite thing about this banana bread is the texture and shape. It is super moist and it rises a lot when baking. One of my pet peeves is when I make a quick-bread recipe and it turns out so thin that I can barely call it a bread. That happens a lot in gluten-free baking, but it is so easily avoidable.

Don’t skip the extra banana baked into the top of the bread! It adds a little touch that makes the bread seem more gourmet and will definitely impress anyone you serve it to.

Happy baking!

Ingredients

1 ½ cups almond flour

1 ½ cups oat flour

3 tsp baking powder

½ tsp baking soda

1 tsp salt

2 eggs

¼ cup melted coconut oil

⅔ cup unsweetened almond milk

½ cup agave

1 tsp vanilla extract

4 over-ripe bananas

 

Steps

  1. Preheat the oven to 425⁰F and line a loaf pan with parchment paper.
  2. In a mixing bowl, mix together the dry ingredients (flours, baking soda, baking powder, salt).
  3. In a separate mixing bowl, mash 3 of the banana. Add the eggs, melted coconut oil, almond milk, agave, and vanilla and whisk thoroughly.
  4. Pour the dry ingredient mixture into the wet mixture and whisk until combined. Transfer batter into loaf pan.
  5. Slice the last banana in half lengthwise and place both pieces on top of the batter.
  6. Bake at 425⁰F for 10 minutes. Then, lower the heat to 350⁰F and bake until a toothpick comes out clean, about 40-50 minutes.

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