Recently, I've been doing a lot of research as to how I can make decadent recipes without all of the calories per slice. One thing I found that seems to be a common factor in a lot of healthier recipes is almond flour.
I've seen it used in both savory and sweet recipes and it cuts the carbs by almost 60 to 70% for a lot of the dishes that I've seen in comparison to those that use all-purpose flour.
Given that, I had a ton of overly ripe bananas that I didn't want to go to waste so I decided to come up with a healthier recipe for banana bread that's full of fiber, healthy sugars, omega fatty acids, and a taste that's out of this world. Check it out.
This gluten-free banana bread is very soft, moist, very indulgent to eat. I only used natural by-products such as almond flour and extra eggs to hold the bread together along with a few other ingredients for the flavor.
Gluten-free baking may look intimidating but I can assure you that it is not. And while this banana bread has a slightly different consistency from my other banana bread recipe, it is still a favorite of mine!
Like my other banana bread recipe, this doesn’t require too much effort as well and all you have to do is throw in the ingredients together. This free banana bread recipe though has toasted almonds to add some crunch, and I’m sure that you will love how this baked good will turn out! Let’s begin.
2 ½ very ripe bananas, they should be brown and spotty
1 cup of GF oats
1 cup of almond flour
1 tbsp tahini
1 tsp vanilla extract
3 tbsps maple syrup
½ tbsp cinnamon
½ tsp salt
1 ½ tsp baking powder
2 cardamom pods
⅓ cup of coconut oil
½ cup of sliced almonds
1 tbsp brown sugar
1 tsp olive oil
½ tsp salt
Garnish - honey and flake salt
Preheat the oven to 350 degrees Fahrenheit.
Combine all of the ingredients for the bread in a food processor along with the mashed bananas and blend until the mixture is smooth.
Make a steam bath for the banana bread by putting water in a pan and adding it to the bottom rack of the oven. This will make steam while the banana bread is cooking and will make the bread very moist.
Line a 9 x 5 baking pan with parchment paper OR add oil and dust in some GF wheat pastry flour around the prepared loaf pan so that the batter will not stick to it.
Place the batter in the pan then tap it on the counter to prevent the formation of air bubbles. Bake for about 45 minutes to an hour - until a toothpick comes out clean.
When the bread is finished, keep the bread in the oven and turn it off. Allow it to cool in the oven with the steam bath.
In a skillet, over medium-high heat, drizzle olive oil and add the sliced almonds. Constantly toss around with a spatula so that the almonds do not burn.
Add brown sugar to it and continue to stir. Remove from heat once the almonds begin to turn brown and continue to stir until the brown sugar coats the almonds. Sprinkle in salt.
Remove bread from the oven, and place it in the room temperature area before drizzling some honey on top and sprinkling the toasted almonds over the bread. Top with flake salt, optional.
If you don’t have a baking pan at home, you can make use of a muffin tin, keep in mind that the measurements may change, so adjust it accordingly. To add a more sweet taste to this banana bread, try incorporating some GF chocolate chips. This is best paired with almond milk in the mornings!
Check out more of my gluten-free recipes here! And leave a comment below if you’re planning on making this at home.