We love everything about this recipe: it's simple to make, a weekend breakfast favorite, and easily customizable with your favorite additions (nuts, chocolate chips, spices, cream cheese frosting, salted caramel, and more). Best of all, it's gluten-free! I adapted the classic banana bread recipe into a gluten-free version by combining gluten-free flour with almond flour.
Ingredients
- 3 medium very ripe bananas, peeled
- 76g melted butter
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 150g sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 175g gluten-free flour
- 30g almond flour
- 1/2 tablespoon pumpkin spice
- 50g chopped walnuts
- Demerara sugar (for sprinkling on top)
Method
-
Preheat Oven:
Preheat to 380°F (190°C). Butter an 8x4-inch loaf pan. -
Mash Bananas and Add Butter:
In a mixing bowl, mash the bananas until smooth. Stir in the melted butter. -
Mix Ingredients:
Add the baking soda, salt, and pumpkin spice. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour and chopped walnuts. -
Bake:
Pour the batter into the prepared loaf pan. Sprinkle Demerara sugar on top for a delicious crunch. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean (a few dry crumbs are fine). -
Cool and Serve:
Let it cool in the pan for a few minutes, then remove and let it cool completely before slicing and serving.
Storage
- Room Temperature: Keeps for 4 days.
- Refrigeration: Keeps for up to 5 days.
- Freezing: Can be frozen for longer storage.
Tip...
Slice, freeze, and serve to impress your brunch guests with mascarpone, caramelized bananas, pumpkin spices, and caramelized pecans or walnuts.
Bon appétit!