Active time: 10 minutes Total time: 1 hour
This moist breakfast bread is a great way to use overripe bananas. You’ll love the light texture thanks to the gluten-free flour blend, even if you’re not on a gluten-free diet. Be sure to either weigh the flour or measure by spooning it into a measuring cup until overflowing and then level with a knife for the best results.
Gluten-Free One Bowl Banana Bread
- 3 medium ripe bananas, peeled and mashed
- 2 large eggs
- 1/2 cup (118ml) honey
- 1/4 cup (113g) plain Greek yogurt
- 1/4 cup (59ml) coconut oil, melted
- 2 teaspoons vanilla extract
- 1 1/2 cups (226g) gluten-free flour
- 1/2 cup (56g) almond flour
- 1 teaspoon pumpkin pie spice or cinnamon
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (60g) chopped walnuts
Preheat oven to 350°F (176°C). Spray an 8-by-4 1/2-inch (20-by-11.4-cm) loaf pan with cooking spray and set aside.
In a large bowl, whisk the peeled bananas, eggs, honey, yogurt, oil and vanilla together until smooth.
Put the flour, almond flour, pumpkin pie spice, baking powder, baking soda and sea salt in a sifter or mesh sieve and sift over the banana mixture. Stir until no traces of flour remain. Fold in the nuts.
Pour the batter into the prepared baking tin and bake until a toothpick inserted into the center of the loaf comes out with a few moist crumbs stuck to it, 50–55 minutes. Cool for 10 minutes in the pan and then turn out onto a plate. The loaf can be stored at room temperature for up to five days.
Serves: 10 | Serving Size: 1 slice/2.5oz/71g
Nutrition (per serving): Calories: 297; Total Fat: 11g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Cholesterol: 38mg; Sodium: 254mg; Carbohydrate: 45g; Dietary Fiber: 2g; Sugar: 20g; Protein: 5g