Healthy Recipes: How To Make Delicious Gluten-Free Banana Bread
3 min read
This banana bread is a great way to use up pesky overripe bananas and only takes 5 easy steps.
When it comes to home baking, banana bread is a tried and true family favourite.
Our take on the classic isn’t just a delicious way to satisfy your sweet tooth, it’s also super easy to make.
Simply blend the wet ingredients together, stir into the dry ingredients, pop it in the oven, and voila – you’ve got yummy mid-afternoon snack!
It’s sweetened with rice malt syrup and uses almond milk in lieu of dairy as well as almond meal instead of flour – making it free from dairy and gluten.
To combat gluten-free baking’s trope of dry and dense recipes, almond meal keeps things delightfully moist and fluffy. Plus, as an added nutritional bonus, almonds are a rich source of magnesium and vitamin E.
Servings: 8 slices*
Total Time: 55 minutes
1. Preheat the oven to 180°C and grease a loaf pan with a light coating of olive oil spray.
2. Use a blender to combine eggs, bananas, rice malt syrup, almond milk and vanilla.
3. In a large mixing bowl, whisk together almond meal, baking powder, baking soda, rock salt and cinnamon to combine and create a well in the centre.
4. Pour the blended wet ingredient mixture into the well and stir to combine.
5. Pour batter into the prepared loaf pan, reduce oven temperature to 160°C, and bake for 35-50 minutes or until a skewer inserted in the centre comes out clean.
* This recipe may yield up to 10 slices depending on the thickness of the slices.
** Rice malt syrup can be substituted for honey or agave syrup.
Amount per serving
Total Fat 18.4g
– Saturated 2g
– Unsaturated 16.4g
Total Carbohydrate 27.7g
– Dietary Fibre 4.6g
– Sugars 12.5g
If you’re looking for more easy, healthy recipes to try at home, why not try our Spiced Roast Pumpkin and Chickpea Soup recipe?This recipe has been developed by Brauer’s National Trainer Caitlin Daly. Caitlin is an avid foodie and certified nutrition professional, with a Bachelor of Nutrition and Food Science from the University of South Australia.
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