This is the Best EVER Gluten Free Banana Bread with a moist crumb and perfect rise in the oven! It's fluffy with a crunchy sugar coated top.
- 3/4 cup mashed banana
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1/2 tablespoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 cups almond flour
- 1 1/4 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
- 1 banana, halved lengthwise, optional for topping
- 2 tablespoons course turbinado sugar
Preheat the oven to 350 degrees. Grease and line a loaf pan with parchment paper.
On a plate, thoroughly mash your bananas. Measure out 3/4 cup and add it to a large bowl.
To the mashed bananas, stir in the eggs, coconut sugar, maple, olive oil, and vanilla until well mixed.
Whisk in the cinnamon, baking soda, baking powder, and salt until well combined.
Mix in the gluten free flour and almond flour until mixed. Add any optional additions like chocolate chips or nuts.
Pour into your loaf pan and top with course sugar and a halved banana, if using. Bake for 40-50 minutes until golden and a toothpick inserted into the center comes out with moist crumbs.
Mashed banana: use overripe bananas, the spottier the better! Make sure to measure the bananas after they are mashed. This ensures perfect banana bread every time.
Coconut sugar: you can also use brown sugar.
Maple syrup: maple adds the best flavor, but in a pinch you can also use honey or agave.
Olive oil: or avocado, grapeseed, melted coconut oil, etc. If using coconut oil, make sure your eggs are at room temperature.
Flour: I use Bob's Red Mill Gluten Fre 1 to 1 Baking Flour and recommend it for best results.
Almond flour: almond meal will likely work too.
- Serving Size: 1 slice (1/12th recipe)
- Calories: 161
- Sugar: 16g
- Sodium: 136mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg
Keywords: cinnamon, banana, almond flour, coconut sugar, maple syrup, olive oil, eggs, easy,