Ever since going gluten free four years ago, I’ve had banana bread — previously a favorite special occasion treat — a total of two times. Why, you ask? Well, though gluten free cookie/cake/pancake/brownie mixes abound, there are only a handful of gluten free banana bread mixes, and the first ingredient in most of them is sugar.
My first attempt was at a gluten free bakery in NYC, and the banana bread was sugary (once again) and dry. Yuck. Then I bought Detoxinista’s new book Everyday Detox (which you must purchase by the way!!) and my world changed.
Detoxinista’s recipes are all easy, don’t require a million exotic ingredients, and are easily modifiable. One of the first recipes in her book is a Buckwheat Banana Bread, which I was excited to try, but I didn’t have any buckwheat on hand.
So I more or less stuck to Detoxinista’s original outline — which includes brilliant ingredients like raw apple cider vinegar and coconut oil (the end result doesn’t taste like coconut at all) — but adapted the recipe to the ingredients I have. I also threw in a few extra things that looked interesting…
The end result was AMAZING and all the better since it doesn’t have a drop of processed sugar. The version below is my modified recipe, and I honestly don’t think a better banana bread exists.
BUT the recipe is only as good as it is because of Detoxinista’s outline. And I have to say, that’s one of the reasons I love Detoxinista’s recipes so much. With many other cookbooks I’ve tried, if you don’t follow the instructions to the ounce, you’re doomed. I don’t know how Detoxinista does it, but she somehow manages to create recipes that can be modified to fit what’s in your pantry without suffering in the taste department. You can check out her blog here for more recipes.
By the way, we don’t actually have a banana bread pan so we made ours in a square cake tin, and it worked flawlessly. So all you college students and young adults with ill-equipped kitchens take heart, you can make this recipe too.
- 3.5 - 4 extra ripe bananas (4 if they're small/medium)
- ½ cup almond flour
- ½ cup brown rice flour
- 1 egg
- ⅓ cup honey
- ¼ cup almond butter
- ¼ cup coconut oil
- 3 tablespoons crushed pecans
- 2 tablespoons oats (I prefer Bob's GF quick cooking ones)
- 1 tablespoon raw apple cider vinegar
- 2.5 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon pure maple syrup
- ¼ teaspoon salt
- Pre-heat oven to 350 degrees and line pan with parchment paper. It doesn't necessarily have to be a banana bread pan -- we only have a square cake tin, and that worked great too. Just be aware that cooking time will vary depending on the size!
- Blend all the ingredients in a large bowl, leaving aside ½ a banana and (optional) a few crushed pecans for adding to the top at the end. I simply used a large fork to blend the ingredients to save on clean-up, but you could use a blender as well.
- Mix in the ½ banana at the end, leaving it a teensy bit chunkier for flavor.
- Put the batter in your pan, sprinkle the leftover pecans on top, and pop it in the oven. In a cake tin, we cooked it for 26 minutes, but Detoxinista's calls for 35 minutes in a regular banana bread tin. I recommend starting with around 20 and checking it every couple minutes the first time you make it. Remove it when a fork in the center comes out clean.
- I like my banana bread super moist, so the second I remove it from the oven and the center comes out clean, I remove it from the tin using the edges of the parchment paper as handles, letting it cool on a plate or cooling rack so it doesn't continue to cook in the pan.