Maple-Pecan Gluten-Free Banana Bread
This gluten-free banana bread recipe could not be simpler. Oat and almond flour give it a cake-like texture. I swap coconut or olive oil for butter, and maple syrup instead of refined sugar--both of which keep the bread super moist. And it gets a nutty finish with some toasted pecans.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
- 1 cup oat flour, plus more for dusting
- 1/3 cup almond meal
- 2 teaspoons gluten-free baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon sea salt
- 1 cup mashed over-ripe mashed banana (from about 2 ½ bananas)
- 1 cup coconut, canola or olive oil
- ½ cup maple syrup
- 1 teaspoon vanilla
- 2 large eggs
- 1/3 cup finely chopped pecans
Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
In a medium mixing bowl, combine the flour, almond meal, baking powder, and xanthan gum. Whisk together with a fork until incorporated.
In a large mixing bowl, stir together the banana, oil, sugar and vanilla. Add the eggs one by one, mixing after each addition until smooth.
Add the dry ingredients to the bowl in two additions, mixing until just combined. Transfer the batter to the prepared pan and bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes.
Allow the bread to cool completely in the pan. Cut into slices and eat warm, or store in an airtight container for later.
I've made this quick bread recipe with both olive oil and coconut oil. You can also swap in canola for a milder flavor.