Honey gluten-free banana loaf
For our second recipe, we present our personal twist on the banana bread. Our recipe is fast, simple and does not use any gluten rich flour. Our banana bread is extremely moist and tastes delicious. Enjoy it with your favorite hot beverage (tea, coffee, hot chocolate) for a comforting snack. Serve it with fresh berries and Greek yogurt for an easy and nutritious breakfast.
Disclaimer: Recipe calls for animal products: milk and butter.
Prep Time: 15 min
Cooking Time: 50 minutes
Yield: 12 slices
- 4-5 very ripe bananas
- ½ cup – wildflowers honey
- 2/3 cup – almond flour
- 2/3 cup – coconut flour
- 2/3 cup – tapioca flour
- ½ cup – softened unsalted butter
- 2 free range eggs
- 2 tbsp lactose free milk
- ½ tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp Himalayan salt
- 1 cup – chopped pecans
- Preheat oven at 350F and grease loaf pan.
- In a large bowl, combine 3 gluten free flours, baking soda, baking powder and salt.
- In medium bowl, cream together butter and honey. Stir in eggs, milk, vanilla and bananas until well blended.
- Mix dry ingredients with wet mix and add pecans to mixture.
- Pour batter in loaf pan.
- Bake for 50 to 55 minutes. Bake until a toothpick inserted into loaf comes out clean.
- Remove from oven and cool for 15 minutes in pan.
- Remove from pan and let cool for another 30 minutes.
- Slice and enjoy.
Serving: 1 slice (66g)Calories: 325
Total fat: 21g
Saturated fats: 7g
Trans fats: 0g
Total carbohydrates: 35.5g
Per slice = 1.14$
Wild flower honey was purchased in 1kg jar. Tapioca flour was purchased at épicerie Sol (health food store). The remaining ingredients were purchased at Costco.
This recipe creates a gluten-free flour blend from scratch. To save time, packaged gluten-free flour blend such as Bob’s Red Mill Gluten-free flour blend can be used. Avoid using firm bananas as they will be more difficult to mash. Table salt is fine instead of Himalayan salt. Raisins, craisins or chocolate chips can be used with or instead of pecans.