I’m still going strong with this gluten free thang (see brownies from a few weeks ago) and feeling better than ever! I never get too full and I tend to overeat way less. I still crave bready/desserty type dishes so I made this gluten free banana bread for breakfast last weekend and OH MY GOD was I impressed. My husband said it was the best breakfast I have ever made. Plus I used no sugar and no dairy. I thought it was too good to be true but it’s not. I definitely recommend this recipe to the gluten free crowd. It’s a gem!
I looked up a bunch of recipes online but decided to create one of my own (very scary with baking) using the general ratios that I found. It is super moist, super flavorful, and super healthy. #winning.
Note: Although there is no actual processed sugar, there is honey/agave in this recipe. They are sweeteners! You can also use coconut palm sugar which has a much lower glycemic index than any other sweeteners that I know of.
-1 cup almond meal
-1 cup sorghum flour
-1 tspn baking soda
-1/4 tspn salt
-4 ripe bananas, mashed
-1/2 cup agave nectar or maple syrup
-1/2 cup applesauce (unsweetened)
-1/3 cup grapeseed oil
-1 tspn vanilla extract
-1/2 cup chopped walnuts
-Preheat the oven to 350 degrees.
-In a medium bowl, combine the flour, almond meal, baking soda and salt.
-In a large bowl, whisk the eggs, bananas, agave/syrup, applesauce, oil and vanilla.
-With a hand mixer (on low), stir the dry ingredients into the wet ingredients until well mixed.
-Transfer to a 8″ x 4″ loaf pan coated with cooking spray/oil.
-Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean.
-Cool for 20 minutes in pans before serving