I’ve been gluten-free for a little over three months. Everything has generally gotten a lot easier since then, but there’s one area of a gluten-free lifestyle that I haven’t really explored yet – gluten-free baking. It just seems rather intimidating, with all the obscure ingredients and just general differences from “normal” baking. Plus, being a dietetic intern, I just haven’t really had a lot of time!
Well, with having today off (Happy Martin Luther King, Jr. Day!), I decided to take my first foray into gluten-free baking last night. And what better novice recipe than banana bread? I researched a lot of options and came up with my own recipe that’s simple, healthy, moist, and delicious. If you’re not sure where to start with gluten-free baking, I recommend with an easy quick bread like this. I hope you enjoy it!
Gluten-Free Almond Banana Bread (yields 16 slices)
- 3 overripe bananas
- 2 eggs
- 1/4 cup honey
- 3 cups almond meal
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup cacao nibs (optional – could also use chopped nuts or chocolate chips, or leave out entirely)
- Preheat oven to 325 degrees. Prepare a loaf pan by liberally spraying it with a nonstick spray (you could also line it with parchment paper, as it can be a little cumbersome to remove from the pan).
- Mash the bananas, then add the eggs and honey. Add the dry ingredients to the wet and stir with a fork just until evenly combined. If you wish to add a little crunch, add the cacao nibs or a chopped nut.
- Bake for 50 minutes, or until an inserted toothpick comes out clean.
- Let cool, then slice and enjoy!
- This is a pretty high fiber recipe, with fiber contributions from the three main ingredients – bananas, almonds, and cacao nibs!
- As the only “flour” here is almond meal, it’s a much lower glycemic index recipe than traditional banana bread.
- Cinnamon is a great addition, as it packs a flavor punch and can also help to control blood sugar.
- Nutrition Facts: (serves 16) 204 calories, 14.1 gm fat, 2.3 gm saturated fat, 0 trans fat, 0 cholesterol, 37.9 mg sodium, 82.6 mg potassium, 15.8 gm carbohydrates, 5.2 gm fiber, 7.7 gm sugar, 6.8 gm protein