Gluten-free banana bread
Hate dry banana bread? Us too. This recipe is creamy, velvety and a definite crowd-pleaser.
Breakfast, snacks or dessert
About this Recipe
We originally fell in love with this delicious banana bread recipe from The Kitchn, then we adapted the recipe so it's dairy-free and gluten-free. Swapping dairy milk for Mooala Original Bananamilk makes this recipe so velvety, moist and irresistible.
So c'mon, get 'bananas' with us and make the banana bread of the century.
Pro tip: line your tin with parchment paper for a quick clean. Unless, of course, you love doing dishes.
- 8tbsp unsalted butter, softened (or vegan butter to keep it DF and vegan!)
- 1c organic cane sugar
- 2 large eggs (sub 1/2c applesauce to keep it vegan!)
- 1/3c Mooala Original Bananamilk
- 1tsp organic vanilla extract
- 3 medium-sized overly-ripe bananas
- 1c almond flour
- 1c coconut flour
- 1tsp baking soda
- 1/4tsp salt
- 1/2c add-ins (we chose chopped pecans + chocolate chips)
- Parchment paper
- Powdered sugar (optional)
Pre-heat oven to 350°F and line 8x5" loaf pan with parchment paper.
Cream the butter and sugar in a mixer until velvety.
Add remaining wet ingredients: eggs (or applesauce), Bananamilk, vanilla, mashed bananas - and then mix until fully incorporated and smooth.
Add the two flours, baking soda and salt, and mix until just barely combined and no more dry flour is apparent.
Fold in your mix-ins (highly suggest chopped pecans and chocolate chips!)
Pour batter into pan and bake for ~60 minutes. Check for doneness by inserting a toothpick into the center of the loaf - and make sure it comes out clean.
Let cool for 10-15 minutes on a wire rack, then allow loaf to cool an additional 10 minutes out of the pan on the wire rack.
Dust with powdered sugar (optional), or slice and serve. Enjoy!