Gluten Free Banana Bread
Everything about this banana bread is pure comfort. Made with almond meal and buckwheat flour, you would never guess it was gluten-free. The subtle kiss of coffee and vanilla really take this to the next level.
stillness • baking • winter
When it became clear that gluten and my body were no longer friends, it was banana bread that I missed the most.
I tried recipe after recipe only to create loaves that were either stodgy and damp as a sponge or that would disintegrate into a mess of dry crumbs the moment I sliced into them. Some even insisted upon staying raw in the middle despite being burnt to a lovely charcoal crisp on the outside.
But eventually, I found one that works. It’s one of my tried and true recipes and one that I reach for whenever I need life to feel just little slower and simpler for a time.
Because somehow, between the moment that you crack the eggs into the bowl and the time that you slide the steaming loaf out of the oven, something shifts.
Things that weighed heavily on me before feel a little lighter. Priorities feel clearer. It feels okay to sit with a cup of tea and a slice of warm banana bread just gazing out the window and being me.
Made with the deep caramel sweetness of coconut sugar and a hint of coffee, this loaf is the banana bread to end all banana breads, gluten-free and all. It’s lovely as part of a weekend breakfast spread where you can linger over coffee or if you know a friend is coming round for tea. Certain recipes just have the ability to bring you home; to infuse your world with a feeling of warmth and simple joy. This is one of those recipes.
Gluten free banana bread
Prep Time: 20 min • Cook Time: 1 hour • Total Time: 1 hour 20 min
1/2 cup (100 g) coconut sugar + extra for sprinkling on top
8 tbsp butter, melted
1/4 cup (60 g) plain Greek yogurt
1 tsp vanilla extract
1 tbsp instant freeze dried coffee granules
1/2 cup (60 g) almond meal
1 cup + 3 tbsp (190 g) buckwheat flour or rice flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Preheat the oven to 350 degrees F (180 degrees C). Line a 1.5 qt or 5 X 9 inch loaf pan with parchment paper.
In a large bowl, beat the eggs with the sugar using electric beaters or a stand mixer until they become frothy and the color of milky coffee, about 3-4 minutes.
Combine the butter, yogurt, vanilla, coffee granules and 3 of the bananas in a food processor and process until completely smooth. Add to the egg mixture and mix well. (Alternatively, if you don't want to dirty another item, you can just mash the bananas with a fork and then add them directly to the egg mixture along with the other wet ingredients; I just can never get the bananas smooth enough for my liking that way).
In another bowl, combine the almond meal, buckwheat flour, baking powder, baking soda and salt and mix well.
Add the dry ingredients into the egg mixture, stirring gently until just combined.
Scoop the batter into the prepared loaf pan. Take the remaining banana and slice it lengthways down the middle. Arrange the two halves on top of the batter, brush them with butter, and sprinkle with a bit of extra coconut sugar.
Bake for around 60 minutes, or until the blade of a sharp knife inserted into the middle comes out relatively clean.
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