Gluten-Free “Bomb” Banana Bread (aka, Everyone’s Favorite Thing I Make)
17 Apr
Ok, I know: banana bread seems anticlimactic after I hyped this recipe up as my BFF Manfriend’s favorite, favorite, favorite of favoritests (i.e., “BOMB” classified). It’s simple. Just another recipe, right? It seems as though everyone and their mom (literally) has one for banana bread, and calls it “famous” or “the best”. I won’t do that. But I will say that out of all the foods I make, this is the one people fawn over the most, close their eyes whilst eating the most, moan over the most, ask for the recipe the most, fight over the most, arrive unexpectedly at my house in hopes of taking home a loaf the most, and otherwise give the highest rating. So. Hopefully that gives you an idea of this unassuming banana bread. Whereas most gluten-free breads are dry, and don’t have much complexity to their taste or texture, this one is moist (did some of you just cringe that I used that word? bahaha), the perfect bakery-style and coffee-complement consistency, and absolutely delicious, speckled with dark chocolate chips. Of course, those are optional. But highly recommended (obviously). Case in point:
If you’re nervous about the almond flour because it’s 1) foreign, 2) made of nuts, and/or 3) admittedly expensive, rest assured that: 1) especially with this bread, people can’t tell it is made of almond flour (which is neither here nor there, really, as I’ve never met anyone who disliked the flavor), 2) nuts are good for you, and a slice of bread is the equivalent of only a tablespoon of nut butter’s worth of fat, and 3) if you buy almond butter, there’s no reason not to justify buying or making a little almond flour for this occasion. They are totally comparable in price. I don’t cook with almond flour constantly, so when I do, it’s a special treat. That perspective might relax some of your anxieties about baking with this unique flour. I hope : )
(Please note, you can’t sub wheat flour [or any other grain or bean flour for that matter] for the almond. Another nut flour would work, but otherwise — lo siento mi amigo/a!)
NOTE: This makes a lot of banana bread! Feel free to halve it! ; )
NOTE: This makes a lot of banana bread! Feel free to halve it! ; )
Ingredients:
4 ripe bananas
4 ethically-sourced eggs or vegan substitute (Note: I haven’t tried this, so I can’t make any guarantees — sorry! Will keep you updated on my success.)
1 tsp almond extract
7 Tb – 1/2 C agave (or honey) — up to you how sweet
2 Tb vanilla
1 tsp salt
1 1/1 tsp baking soda
5 C. almond flour
2 Tb cinnamon
1 C dark chocolate chips (optional)
Optional: 1-2 Tb coconut oil. Not necessary, but totally takes it over the top!
Recipe:
1) Massage or squeeze bananas while they are still in their peel to make softening them easier. I literally crush them with my hands, and then remove the peel and dumb they into the bowl. It really makes things easy!
2) Mix wet ingredients and bananas. (I use a handheld mixer and it speeds everything up.) It should be ready when the consistency is fairly smooth — you want the banana to be in tiny little pieces, not big chunks.
3) Mix dry ingredients, and add to wet.
4) Pour into three smaller load pans, or one large and one small. (I always line mine with parchment, and strongly recommend it for even baking and easy clean up.)
5) Bake in preheated 325* oven for about 45 minutes (it might take longer). The top should be browned.
6) Remove when a knife in the middle comes out clean, and let cool in the pan. Slice with a sharp knife.
If you’re trying to take this over the top, add a tablespoon or two of coconut oil. I don’t know why, but it makes it even better! As you may notice, I add almond extract to a lot of my recipes. This is always optional, I often just like to enhance the almond flavor; I find it gives another layer of complexity and depth to my baked goods. However, if you’re trying to avoid a strong almond taste (i.e., mask that you’re using almond flour), just omit it. : )
Make this! Today! <3
Part of Slightly Indulgent Tuesdays @ Simply Sugar and Gluten-Free
So. I’m heading to San Diego this week, Wed-Friday (BFF Manfriend is presenting at a high-falutin’ conference.) Any interest in a little meet-up one afternoon?
Also. What’s the best banana bread or other baked good you’ve had, ever?
Banana bread is in no way a disappointment – I LOVE banana bread! Or banana anything
I made Mama Pea’s millet data banana muffins once, and they were amazzzzing – but I want to make your recipe now
Oh and yes, I’d gladly meet you in San Diego – let me just but an £800 plane ticket and forget my exams, and I’ll be there in a flash
Bahahaha! Great. See you there!
Yay!
Such a great recipe! I just love how it’s gluten-free too! My used to make a great banana bread, but it definitely didn’t have chocolate chips. Love that idea!
My husband thinks the chocolate chips are totally vital to its “bomb”-ness
Katie I love banana bread — please don’t ever apologize for banana bread!
My favorite banana bread comes from Jason’s mom — she follows the regular old banana bread recipe that I’m sure everyone else uses too – but she just makes it with such care and you can totally tell when you have a slice!
I think you can always tell when something is made with love
This looks insanely delicious. MUST BUY ALMOND FLOUR. You know you’re trying to bankrupt me
Hahaha — Well, WF and I are both conspiring against you(r bank account)
Do it! Seriously. I love almond flour. Just make sure not to get almond meal — it’s too coarse!
Want. Now. I Must make that bread! Thanks for the great recipe!
Yum. You can never go wrong with a good banana bread. I think this must be a large majority of people’s favorite baked item!
True. It seems like many people grow up with banana bread being ubiquitous, but it’s funny, my mom never made it. I think I first had it in elementary school, because a teacher would sell hers in the mornings. It quickly became a favorite
This one is so moist; it’s absolutely delicious with a cup of French pressed coffee!
Toasted with a smear of almond butter…and a cup of coffee. Yummmmmm! Can I go back in time a few hours and re-do my breakfast?!
It’s Sunday — I say on Sunday you can do whatever you want!!!
I love all your almond flour recipes! This looks good! I made some of your cookie dough balls and those were amazing. I already ate them all
Megan that totally makes my day! <3 Which doughball recipe did you try?
This looks divine. Printing now and heading to the kitchen!!!!
Hannah, I am so excited to hear how you like it! Let me know how it goes!
So I tried this out, but it was a bomb
. I made half the recipe and must have done something wrong since it never rose! I may not have used enough salt or perhaps my flax eggs failed.
Oh Hannah, I am so sorry to hear that! I’m glad you halved the recipe at least though. Let me do some experimenting and see if I can figure this out. If I can’t make a vegan alternative, I’ll send you a treat in the mail to make up for the disappointment. <3
So… using flax as an egg substitute? Brilliant. I also love the recipe. Who says gluten free can’t taste good?
I know — it’s so simple, delicious, and there’s no need for gluten!
Haven’t tried flax for the banana bread (I tried to note that in the ingredients — hope it’s not too hidden 
), but I don’t see why it wouldn’t work!
Banana anything with almond anything rocks! I’ve never tried almond flour, I’m sure it’s amazing.
It really is a unique flour, and it’s my absolute favorite! So nutritionally dense — fiber, protein, Vitamin E… Delicious!
This looks so yummy! I wish my boyfriend wasn’t allergic to all tree nuts! I would totally make this!
I think it would be dangerous if I made it and was the only one who could eat it in our house! lol 
My favorite baked good comes from a little cafe in town. It is just a basic scone recipe made from all organically sourced ingredients. She chooses a different mix in every day based on what she has on hand. Blueberry or chocolate chip are my favorite!
How neat that the cafe uses all organically sourced ingredients! Love it!
I’ve never made any kind of bread before but I would definitely start with banana since there’s no way it could be bad
I need to get me some almond flour or just buy almonds and grind them up lol 
Banana bread is so forgiving, you can’t mess it up
Yes, you can totally make almond flour at home! Just click on that link. Probably cheaper than buying a big bag 
Banana bread is one of my all-time favorites! I love adding chocolate chunks to it and keep wanting to make a peanut butter banana bread. I can’t imagine it would be anything but perfect. This loaf of yours looks delicious!
Looks wonderful!
I wish I still lived in So.Cal so I could meet you in San Diego! I’ll be in the area in July though.
Happy Sunday!
Aw, me too!
so obvious why this is a favorite! looks great
Yum!! I’m sure the chocolate chips add a definite wow factor
Oh, they make this bread!
Yummmm! I just made dark chocolate chip banana brownies but I have a feeling this will be in my near future as well
A girl can never have too many banana-infused treats in her life. Can’t wait to try it!
So true! Bananas = yes
That looks so amazing! I love making baked goods with almond flour. Makes for dense delicious baked goods!
Agreed!
Oh my…banana + chocolate = best flavor combination ever. And with the almond flours, the taste must be so wonderfully satisfying. I need to get some bananas so I can make this!
It really is. And if you add a couple tablespoons of coconut oil? Holy amazing. Totally over the TOP!
holy WOW that looks delicious… dammit now i’m craving banana bread!
<3
n
Go make some then: listen to your body
Hehehe…
This looks wonderful although I would have to omit the chocolate chips. For some reason chocolate in bread doesn’t sit well with my taste buds. I was the one kid who hated chocolate chip pancakes…haha!
I hear ya — I was that kid as a child too! I think my husband has corrupted me with his Midwestern ways (i.e., sweet tooth)!
a lot of banana bread sounds good to mee:):):)
Wow this is a lot of material to look through… should keep me busy!
Stay tuned — Hannah said she made it work without the eggs. I’ll be sure to keep you posted when she posts about it
Didn’t have enough almond flour to make a half batch even. I substituted 1 c of coconut flour & 1/2 c flax meal. Wish me luck!
Ok, this is good, but my bananas must have been small. There was no “pouring of batter” I almost had to press it into the pan. I think if I added another banana for a half batch & left out the flax meal I would have been way happier. Oh well, this just means I need to add more butter when heated up!!!
On the other hand, this is awesome as an alternative to traditional banana bread with flour & sugar!!!
Thanks to all the bakers out there who experiment & tweak traditional recipes to make them healthier!! I for one am loving cooking healthier. I don’t care if no one eats it except me & hubby! More for us!!
It is a lot of trouble & money to cook healthier!