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You may as well call this Gluten-Free Banana Cake because it’s just that scrumptious. But with nutrient-dense ingredients and healthful swap outs, its easy to have this one in your standard breakfast rotation. The maple sprinkles give this a delicious fall feel. I usually make it in the evening because it takes awhile to bake. You’ll probably need to pick up a few ingredients like the super fine almond meal and walnut oil or swap out for what you have on hand, but it’s certainly worth the effort to make this Gluten Free Banana Bread.

TIPS AND TRICKS

I read a New York Times banana bread recipe once that had you mash your bananas and eggs together and let them sit for 15 minutes. The Amylase enzyme in the eggs start breaking down the bananas and makes them sweeter. With sweeter bananas you need less sugar. Now I’m not willing to actually do a side by side comparison to see just how sweet they get but it certainly doesn’t hurt.

INGREDIENTS

1 1/2 C Gluten Free Flour (I use King Arthurs 1:1 Measure GF flour)

1 C Super Fine Almond Flour

1/2 C Oats (I use quick cooking oats for this one but Old Fashioned Rolled Oats works too)

1/4 C Ground Flax Seed

1 tsp Baking Soda

2 tsp Baking Powder

1 tsp Salt

1/2 C Date Sugar (you could easily use coconut sugar as a replacement if this is hard to find)

2-3 Brown Bananas

2 Eggs

1/2 C Walnut Oil

1/2 C Maple Syrup

1/2 C Chopped Hazelnuts

1/2 C Greek Yogurt (I use Kite Hill Plain Greek Yogurt)

Maple Sprinkles to sprinkle on the top (I highly recommend grabbing some of these, they add such a delicious crunch to the top)

INSTRUCTIONS

Preheat oven to 375 F and spray a 9 x 9″ baking dish with olive oil spray.

Mash bananas in a small bowl. Add eggs and stir to combine. Let sit for 15 minutes. Finely chop hazelnuts.

In a larger mixing bowl, combine dry ingredients and hazelnuts. Add the remaining wet ingredients to the egg/banana mixture. Stir to combine and then add to the dry ingredients. Take care to not over mix.

Add batter to the greased baking dish and sprinkle top with maple sprinkles. This adds such a delicious crunch. I pick mine up in Vermont each fall but you can find them on Amazon. Bake for 50-60 minutes until a knife inserted in the middle comes out clean. I do cover the top with tin foil halfway through the baking process which makes it take longer but keeps the top from getting too dark.

I hope you enjoy this delicious and healthy Gluten Free Banana Bread. My kiddos love this one and we make it often. Plan a trip to Vermont and pick up some maple sprinkles up in person. Try them at Woodstock Scoops on their maple creamee.