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Almond Banana Bread

Moist, fluffy aaaand GF? Oh, humble yet versatile banana. There are so many things you can…


Almond Banana Bread

Category Recetas
Date 27 May, 2017

Moist, fluffy aaaand GF?

Oh, humble yet versatile banana. There are so many things you can do. You make my smoothies creamy, my pancakes fluffy and my cakes perfectly sweet. I love you banana. My undying love for bananas make them a staple in my kitchen and they never EVER go to waste. If they are up to the point of going over, I slice them up and freeze them for yummylicious banana ice-cream, which I will cover in a different post.

I will go so far out to say that this banana bread happens to be my best one yet! It’s crumbly and moist and actually GOOD FOR YOU! On top of that, it happens to be naturally gluten-free (for all those GF eaters). I personally don’t have a gluten intolerance so I usually use whole wheat flour for my cakes but this time I ran out so instead I used a blend of almond meal and ground oats. It came out divine! Try it out and let me know what you think!


3 ripe bananas, mashed
1 tsp vanilla extract
1 tsp almond extract
1 pasture-raised egg or chia egg (1 tbsp chia + 3 tbsp water)
3 tbsp coconut oil
1/2 cup maple syrup
3 tsp baking powder
pinch of sea salt
3/4 cup almond milk
2 cups almond meal
1 1/4 cup oat flour (pulse in food processor until fine powder)

1. Preheat oven to 350º F and grease or line a rectangular cake pan with parchment paper.
2. In a large mixing bowl, combine all wet ingredients until fully blended.
3. Add dry ingredients and mix to combine.
4. Bake for 1 hour and 10 minutes or until golden brown and a toothpick comes out clean.
5. Let cool and serve toasted or at room temperature with banana ice cream maybe??

I like my banana bread smooth so I don’t usually add nuts to it, although you could definitely add in some walnuts, pecans or chocolate chips into the mix. Let me know how it went!

Thanks for watching!